Chocolate Graham Cracker Icebox Cake

chocolate icebox cake with chocolate drizzle

5 from 9 votes

Chocolate Graham Cracker Icebox Cake

Chocolate Graham Cracker Icebox Cake is an old fashioned no bake dessert that comes together in less than 15 minutes! This cool and creamy classic is the perfect treat for warm weather parties and potlucks.

Prep Time15

Chill2

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 570kcal

Author: Jennifer Fishkind

Ingredients

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

Instructions

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 8x8 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

Notes

Storage:

To Store: To store your icebox cake, make sure the pan is covered tightly with foil or a lid and place it in the fridge for 2-3 days.
To Freeze: You can You can wrap and freeze this icebox cake, but as mentioned above it may become a bit soggy as it thaws if stored in the freezer for too long.
Make Ahead: You can make this icebox cake for a few days ahead of time. This recipe calls for at minimum of 2-4 hours of time in the refrigerator before serving to allow the graham crackers to soak up the creamy layer. It's a great make-ahead dessert recipe.

Tips:

Use broken graham crackers to fill in gaps.
Set your cake for 2-4 hours, ideally overnight, for best texture.
Remove lid and foil before microwaving frosting - you want it pourable, not hot.
Use a spoon, spatula, or spreader for smooth, even layers.
Freeze for a quick set, but avoid long-term freezing to prevent sogginess.

Nutrition