This Snickerdoodle Graham Cracker Ice box Cake is a great no-bake dessert for any occasion! It combines the classic flavors of Snickerdoodle cookies with layers of graham crackers and instant pudding, making it a delicious and easy crowd-pleaser.
Jump to:
- Graham cracker icebox cake
- What you’ll need: ingredients
- How to make graham cracker icebox cake
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- Creative variations to try
- How to store leftover icebox cake
- More easy no bake dessert recipes
- Snickerdoodle Graham Cracker Icebox Cake
Graham cracker icebox cake
It's a great dessert for busy days when you want to whip up something impressive without spending hours in the kitchen. Plus, the layers get even better as they sit in the fridge, making this an ideal make-ahead treat. Whether you're hosting a party or just looking for a sweet treat to enjoy with family, this icebox cake is sure to be a hit!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Instant vanilla pudding mix - be sure to use instant pudding for this recipe.
- Evaporated milk - though you can also use whole milk or 2% milk, I prefer the creaminess of evaporated milk.
- Ground cinnamon and brown sugar for that classic Snickerdoodle flavor!
- Cool Whip - though you can make your own whipped cream, cool whip is a great shortcut for this easy recipe.
- Cinnamon graham crackers or plan graham crackers.
- Optional toppings: Ground cinnamon and brown sugar or crushed graham crackers.
How to make graham cracker icebox cake
This is an overview; for detailed instructions, scroll down to the bottom!
Start by mixing the pudding and milk.
Whisk in the cinnamon and brown sugar.
Fold in the cool whip.
Spread a layer on the bottom of the baking dish.
Add a layer of graham crackers.
Continue building and repeating layers, finishing with pudding and decorating the cake with graham cracker crumbs or sprinkled cinnamon.
Watch and learn: recipe video
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Essential tools for this recipe
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Frequently asked questions (FAQ’s)
An icebox cake is a no-bake dessert made with layers of cookies or crackers and whipped cream or pudding, which softens over time to create a cake-like texture.
An icebox cake is typically stored in the fridge. This allows the layers to soften without freezing solid.
You can make this graham cracker ice box cake up to 24 hours in advance. The longer it chills, the better the flavors meld together and the softer the crackers get.
Deb’s tips for the perfect dish
Chill the cake for at least 4 hours or overnight to ensure the crackers soften to the cake-like texture that makes this dessert stand out.
- Use a sharp knife dipped in hot water to slice cleanly when serving. Then, give the knife a quick wipe between each slice for bakery-quality slices.
- Feel free to get creative with the toppings! A drizzle of caramel, fresh berries, or even a sprinkle of powdered sugar can make a big difference in flavor.
Creative variations to try
- Add a layer of pie filling between the graham crackers to give your icebox cake a fruity flavor.
- Swap out the cinnamon graham crackers for chocolate graham crackers and add a drizzle of chocolate syrup between the layers.
- Add a layer of chopped pecans, walnuts, or almonds between the layers of graham crackers and pudding for a delightful crunch.
How to store leftover icebox cake
Refrigerate - If you manage to have leftovers, (which never happens here!), you can cover the dish tightly with plastic wrap and store it in the fridge for 2-3 days.
Freezer - For longer-term storage, you can also freeze it for a quick and cool treat later. Wrap the dish tightly in plastic wrap and store it in the freezer for up to three months. There is no need to thaw it first; eat it as an icy treat.
More easy no bake dessert recipes
Do you love easy dessert recipes as much as I do? When the weather warms up, I love to make this No Bake Philadelphia Cheesecake, the Pineapple Cream Cheese Pie, or even this Cool Whip Ice Cream Sandwich Cake. They are so popular with company and at potlucks!
As the weather warms up, so do my cravings for light and simple dessert recipes like this one. What is your go-to summer dessert recipe for hot days?
Snickerdoodle Graham Cracker Icebox Cake
Equipment
- 1 8.5x11.5” baking dish
Ingredients
- 2 3.4 oz boxes of instant vanilla pudding mix
- 24 ounces cold evaporated milk (that's two 12 ounce cans)
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 8 ounces Cool Whip thawed
- 14.4 ounce box of cinnamon graham crackers When I make this I use ⅔ of the box of crackers.
- Optional topping: Ground cinnamon and brown sugar or crushed graham crackers I mixed together two teaspoons of brown sugar and ½ teaspon cinnamon and sprinkled over the top of the pudding.
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix, ground cinnamon, brown sugar and cold milk until smooth and thickened, about 2 minutes. Gently fold in the whipped topping until everything is well combined and fluffy.
- Layer the cake: Spread a thin layer of the pudding mixture on the bottom of a baking dish to keep the graham crackers in place. Arrange a single layer of cinnamon graham crackers over the pudding, breaking them as needed to fit. Spread a generous layer of the cinnamon pudding mixture over the graham crackers, smoothing it out with a spatula.
- Repeat the process, alternating layers of graham crackers and pudding, until you’ve used all the pudding. You should be able to make 4-5 layers in the cake. Finish with a pudding layer on top.
- Dust the top with ground cinnamon and powdered sugar. Crushed graham crackers is pretty as well.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture. The graham crackers will soften into a cake-like consistency as they soak up the creamy pudding.
- Slice into squares and serve chilled. Each bite is bursting with cinnamon goodness!
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