Graham Cracker Icebox Cake

Graham cracker icebox cake

​The Spruce Eats / Julia Hartbeck

Prep: 20 mins
Cook: 0 mins
Refrigerate: 6 hrs
Total: 6 hrs 20 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
311 Calories
22g Fat
27g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 311
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 38mg 13%
Sodium 131mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 4g
Vitamin C 0mg 2%
Calcium 89mg 7%
Iron 1mg 4%
Potassium 193mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Old fashioned icebox cakes are making a comeback and with good reason. Easy to make and extremely versatile, icebox cakes can be flavored to your liking and are the best of desserts to feed many. Made famous by wafer and cookie companies when iceboxes were making their debut in everyday life, these no-bake recipes made a difference in households all over the world. They needed little attention and were the proud product of modern inventions. Our decadent graham cracker icebox cake requires simple ingredients, very little work, and, a few hours in, you guessed it, your "icebox."

We used vanilla pudding for ours, but chocolate, butterscotch or lemon will also make a fantastic cake. Instead of the chocolate frosting, try vanilla, buttercream, or caramel. Swap the classic graham crackers for honey or chocolate. There is nothing you couldn't do to adjust this cake to your palate, but our only advice is to abstain from sandwich cookies—it might sound appealing in theory but in practice, they are too thick to properly soften in the pudding mixture to the right consistency. 

Make the cake the night before your event for perfect consistency. The more the cake sits in the cold refrigerator, the better the texture is and the more the ingredients set. If by any chance you are in need of many desserts with a few days difference, simply make two of these cakes, chill both, and freeze one for later use. When ready to eat, simply thaw overnight and serve. Your cake will remain delicious for a month if properly covered in cling wrap. To serve, add some additional whipped cream on top and decorate to taste. Before you start, make sure to buy instant pudding. If it needs cooking it will defeat the easiness of the recipe.


  • 2 3.4-ounce packages vanilla instant pudding

  • 2 1/2 cups whole milk

  • 2 cups whipping cream, divided

  • 3 tablespoons powdered sugar

  • 1 teaspoon vanilla

  • 1 16-ounce package graham crackers

  • 16 ounces chocolate frosting

  • Optional: 1 cup toasted pecans or toasted coconut

Steps to Make It

  1. Gather the ingredients.

    Ingredients for graham cracker icebox cake
    ​The Spruce Eats / Julia Hartbeck
  2. Blend the pudding mix and milk in a large bowl. Stir with a wire whisk until well blended and place in the refrigerator.

    Blend pudding mix
    ​The Spruce Eats / Julia Hartbeck
  3. In a medium bowl, combine 1 1/2 cups of cream with the powdered sugar and vanilla. Beat until stiff peaks form.

    Combine cream and powdered sugar
    ​The Spruce Eats / Julia Hartbeck
  4. Fold the whipped cream into the chilled pudding mixture.

    Fold whipped cream in
    ​The Spruce Eats / Julia Hartbeck
  5. Place one single layer of graham crackers in the bottom of a 9x13-inch baking pan. Do not crumble the crackers, but leave them whole. You can fill in gaps with crackers broken in half if necessary.

    Place graham crackers at bottom
    ​The Spruce Eats / Julia Hartbeck
  6. Spoon half of the pudding mixture over the crackers and spread evenly.

    Spoon pudding on crackers
    ​The Spruce Eats / Julia Hartbeck
  7. Repeat the process by placing another layer of crackers and the remaining pudding mixture. Finish up by placing graham crackers as the final and upper layer.

    Repeat with graham crackers
    ​The Spruce Eats / Julia Hartbeck
  8. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set slightly.

    Cover with plastic wrap
    ​The Spruce Eats / Julia Hartbeck
  9. Stir the chocolate frosting.

    Stir frosting
    ​The Spruce Eats / Julia Hartbeck
  10. In a small bowl, whip the remaining cream and stir it into the frosting.

    Add whipping cream
    ​The Spruce Eats / Julia Hartbeck
  11. Spread the mixture on top of the cake up to the edges of the pan.

    ​The Spruce Eats / Julia Hartbeck
  12. Sprinkle with the toasted nuts or coconut, if using.

    Sprinkle with toasted nuts
    ​The Spruce Eats / Julia Hartbeck
  13. Cover and refrigerate the cake for at least 6 hours before serving.

    ​The Spruce Eats / Julia Hartbeck
  14. Serve and enjoy!

    Serve a slice
    ​The Spruce Eats / Julia Hartbeck

Other Great Icebox Layers

  • Vanilla-Strawberry: Add layers of sliced strawberries on top of the pudding layers when assembling the cake. Use vanilla frosting instead and decorate with grated white chocolate and additional slices of strawberries.
  • Chocolate-Banana: Use chocolate pudding. Assemble the cake adding 1 cup of toasted coconut between layers. Once you've added the frosting and nuts, and the cake has chilled, add slices of fresh banana, a handful of chocolate chips, and additional toasted coconut before serving.
  • Vanilla-Berry: Follow the recipe as is, but once you've placed the final layer of pudding and before you top with the final layer of graham crackers, use any berry marmalade or jelly and add a few tablespoons on top, spreading with a spatula. Top with graham crackers. Use vanilla frosting and decorate with fresh berries and nuts.