Gluten-Free Boston Cream Icebox Cake
Servings: 12 servings
Calories: 444kcal
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
Calories: 444kcal | Carbohydrates: 43g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 208mg | Potassium: 200mg | Fiber: 2g | Sugar: 29g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg