This Easy Icebox Cake is an old-fashioned no-bake dessert that only requires 6 ingredients, and it’s quickly put together in less than 15 minutes! This cool and creamy classic is the perfect sweet ending to any meal.
Icebox Cake With Graham Crackers
This classic icebox cake is as easy as it gets when it comes to delicious, refreshing desserts. My family loves this, and the older generations get a sense of nostalgia when they see this old-fashioned dessert.
As the baker in the house, I love that I can prep this cake in just 15 minutes, pop it in the fridge to chill, and have a dessert that everyone enjoys! No baking required.
My chocolate icebox cake only requires 6 ingredients and will make for a rich, chocolate lover’s style cake. However, all of these ingredients and flavors are totally customizable based on your taste and the occasion you’re making the cake for.
What is an Icebox Cake?
Icebox cakes are an old-fashioned dessert that have been around for a long time. These delicious cakes are made by layering cookies or graham crackers with fluffy cream. Then, they are chilled to set.
They originally gained popularity and got their name in the 1920s because of where they were stored, the icebox. But, I’m happy to report that nowadays, storage in the refrigerator will work just fine!
If you are looking for another easy cake to make – check out our Cinnamon Roll Poke Cake
Why We Love This Recipe
- Quick prep time
- Easy recipe
- Only 6 ingredients
- Totally customizable recipe
- No-bake recipe
- Classic and old-fashioned treat that evokes a sense of nostalgia
- Ability to make this cake different sizes, you can use different-sized pans
- Great as leftovers, as it continues to firm up
- Cream cheese
- Powdered sugar
- Cool Whip
- Chocolate fudge icing
- Chocolate graham crackers
How to Make an Icebox Cake
This recipe can be put together in just 15 minutes. The part that will take the longest is waiting for it to set in the fridge!
Usually, I like to make this cake the day before I want to serve it, and let it chill overnight. That way it doesn’t even feel like I have to wait!
- Mix together cream cheese, powdered sugar and vanilla, then fold in the Cool Whip.
- Microwave frosting and set aside.
- Place a layer of graham crackers on the bottom of a pan.
- Spread the cream cheese mixture on top and pour softened icing over this layer.
- Repeat these layers again two times, skipping the last frosting layer.
- Chill for 2-4 hours, or overnight.
- Drizzle with melted frosting before serving!
Can You Freeze Icebox Cake?
You can totally pop your icebox cake in the freezer to firm it up before serving. In fact, many recommend doing this just to be sure it takes shape. However, it’s not good to leave it in the freezer long term. If it gets too hard, it might be soggy as it thaws.
Variations / Options / Add-ins
- FROSTING: You can change up the frosting flavor. If you’re not a chocolate person, vanilla would work, too! You could also use cheesecake, coconut pecan, salted caramel, or any others that you like.
- GARNISH: To top this off and make it look like a finished dessert, you can add extra graham cracker as a garnish. You could also add candy pieces, chocolate chips, or sprinkles depending on the occasion you’re making it for!
- When you’re melting the frosting, you want it to be pourable, but not too hot. You don’t want it to melt the cream cheese mixture when you drizzle it over the top.
- Use the back of a spoon or an icing spreader to spread each of your layers and make them smooth and even!
How to Store Icebox Cake
To store your icebox cake, make sure the pan is covered tightly with foil or a lid. Then place it in the fridge for 2-3 days. You can also store it in the freezer, but as mentioned above it may get a bit soggy as it thaws out, if stored in the freezer for too long.
More Easy Icebox Cakes
Easy Icebox Cake
- 8 ounce package cream cheese softened
- ¾ cups powdered sugar
- 1 tablespoon vanilla
- 8 ounce tub Cool Whip
- 16 ounce tub chocolate fudge icing
- 1 box chocolate graham crackers
- In a large bowl using a hand mixer cream the cream cheese, powdered sugar and vanilla together until smooth.
- Fold in the Cool Whip.
- Remove the lid and foil seal from the container of icing. Microwave the container of chocolate fudge icing for 30 seconds, stir and set aside.
- On the bottom of an 8×8 pan, place a single layer of graham crackers, you may have to break some in pieces to fill the bottom.
- Spread one-third of the cream cheese/Cool Whip mixture over this layer of graham crackers.
- Pour about ½ cup of the softened icing over this layer of cream cheese/Cool whip. Make sure the icing is pourable but not too hot to melt down the cream cheese mixture. Spread gently with the back of a spoon or an icing spreader.
- Place a layer of chocolate graham crackers over the fudge icing.
- Place another one-third of the cream cheese mixture and top that with ½ cup of softened icing.
- Place the last layer of graham crackers and then cream cheese.
- Chill for at least two to four hours to allow the layers to soften. Overnight works too!
- Before serving reheat the last bit of icing and drizzle over the cake and individual servings.
- Optional garnish of crushed graham cracker crumbs
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