Gluten-Free Boston Cream Icebox Cake
What’s your favorite kind of donut? One of my faves is Boston Cream – but finding a gluten-free Boston Cream donut is like finding a needle in a haystack, so we must make our own. But who wants to bake a batch of donuts in the middle of summer? Or perhaps you’re not a very skilled baker and the thought of making donuts is intimidating. For both situations, this Gluten-Free Boston Cream Icebox Cake is a delicious alternative!
This no-bake cake is perfect for summer or any time of year when you want something indulgent, nostalgic, and simple, without having to turn on the oven. Some instant pudding mix, melted creamy chocolate, and Kinnikinnick’s gluten-free graham style crackers combine to create a fantastic dessert you’re sure to love!
Get more gluten-free no-bake dessert recipes.
Gluten-Free Boston Cream Icebox Cake
Ingredients
- 2 (3.4-ounce) boxes vanilla instant pudding
- 3 cups milk
- 2 cups heavy cream , divided
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- 2 tablespoons unsalted butter
- Gluten-free nonstick cooking spray
- 1 (8-ounce) box Kinnikinnick S’moreables gluten-free graham style crackers
Instructions
- Mix the pudding mix and milk together per the package directions.
- Whip 1 cup heavy cream with the powdered sugar and vanilla until stiff peaks form but do not over whip. Fold the cream into the pudding after the pudding has set.
- Pour the chocolate chips into a heat-safe bowl. Heat the remaining 1 cup of cream over medium heat until it just begins to come to a boil. Pour the heated cream over the chocolate chips and let stand for 5 minutes. Add the butter and stir until the butter has melted and the mixture is smooth and glossy.
- Spray a 9x12-inch baking dish with cooking spray. Place a layer of graham style crackers in the bottom of the baking dish, breaking pieces if needed to fully cover. Top with half the pudding/cream mixture. Top with another layer of crackers then the rest of the pudding/cream mixture then another layer of crackers. Pour the chocolate mixture over the top and smooth into an even layer. Refrigerate for at least 4 hours, preferably overnight.
Nutrition
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This has been a recipe in my family for many years…I converted it to gluten free with the suggested graham crackers & also sugar free using Swerve….In addition, You can have some fun with this by the following: 1. Switch out some of the cream for Rumchata or Irish Cream (for an adult dessert) – or change out the graham crackers for Gluten Free Oreos (soak in milk for 30 seconds prior to building the cake). Anyway you make this, it is a hit!
Why can’t I read the reviews for this recipe? I click on them and it says “thanks for voting”,
Hi Pat, readers can either click on a star to vote (without writing a “review”) or they can leave a comment and click on a star. There haven’t been any comments on this particular recipe, otherwise you’d see them at the bottom of the page in the comments section.