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A slice of graham cracker icebox cake on a spatula.
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Snickerdoodle Graham Cracker Icebox Cake

This Snickerdoodle Graham Cracker Icebox Cake is an easy, no-bake dessert with layers of cinnamon-spiced graham crackers and a creamy filling. Simply chill and serve!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Refrigerate 4 hours
Total Time 4 hours 15 minutes
Servings 9 servings
Calories 338kcal
Author Deb Clark

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.
    Instant pudding being mixed in a large mixing bowl.
  • Gently fold in the whipped topping until everything is well combined and fluffy.
    Vanilla cinnamon pudding being mixed with cool whip.
  • 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.
    Pudding spread on the bottom of an baking dish.
  • 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.
    Cinnamon graham crackers placed over pudding to make the icebox cake.
  • 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.
    Pudding being spread over the top of a layer of graham crackers to make the icebox pie.
  • Dust the top with ground cinnamon and powdered sugar. Crushed graham crackers are 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!

Notes

Depending on how thinly you spread the pudding, you can easily make it 4-5 layers high.

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 399mg | Potassium: 339mg | Fiber: 2g | Sugar: 24g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 264mg | Iron: 2mg
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