This no-bake Icebox Cake combines layers of graham crackers and whipped cream to create a treat that’s perfect for any occasion. It’s fuss-free and brings a touch of nostalgia to your table. With just a few ingredients and a bit of chill time, you’ll have a delicious dessert that’s always a crowd-pleaser.
Graham Cracker Icebox Cake Recipe
Our easy Chocolate Graham Cracker Icebox Cake recipe gets rave reviews for so many reasons. It’s an old-fashioned favorite that’s as rich and refreshing as it is delicious!
When creamy layers of a Cool Whip cream cheese mixture are covered with fudgy chocolate frosting and sandwiched between sheets of graham crackers, the crunchy cookies soak up the moisture from the cream and become tender—it’s the simplest chocolate icebox dessert that makes the ultimate summer slice!
What Is An Icebox Cake
A traditional icebox cake is a no-bake dessert made by layering ingredients such as cookies or graham crackers, whipped cream, pudding, or fruit. They set together in the fridge for a few hours to soften into a cake-like consistency.
In reality, an old-fashioned icebox cake is less of a recipe and more of a concept because it’s infinitely customizable as long as you layer your cream and cookies.
Ingredients Notes
- Cream cheese: Be sure that the cream cheese is softened to room temperature before mixing. This will ensure a smooth cream cheese mixture layer.
- Powdered sugar: Powdered sugar adds some sweetness to offset the tang of cream cheese.
- Vanilla
- Cool Whip: Use your favorite frozen whipped topping or make your own Homemade Whipped Cream. Fold it into the cream cheese mixture to make a light and fluffy filling.
- Chocolate fudge icing: You can change the frosting flavor according to your personal preference. Vanilla, cheesecake, coconut pecan, salted caramel, or any flavor will work just as well.
- Chocolate graham crackers: You could use any flavor of graham crackers for this dessert. Honey graham crackers, cinnamon graham crackers, or even cookies can take the place of the chocolate graham crackers. Oreos, chocolate wafers, chocolate chip cookies, or any homemade cookie will work. When placed in the fridge to chill, the cookies absorb the creamy filling and soften into something cake-like and luscious.
See the recipe card for full information on ingredients and quantities.
How to Make an Icebox Cake
- Make The Cream Cheese Mixture: Cream together the cream cheese, powdered sugar, and vanilla until smooth. Fold in the Cool Whip.
- Heat The Icing: Microwave the chocolate icing for 30 seconds, stir, and set aside.
- Assemble: Layer graham crackers along the bottom of the pan and spread the cream cheese mixture on top. Spread the softened icing over the creamy layer and cover with a second layer of graham crackers. Top with more cream cheese mixture, followed by icing, and finally lay down the third layer of graham crackers and cover with cream cheese.
- Chill: Chill in the fridge for two to four hours or overnight.
- Serve: Reheat the icing and drizzle it over the cake. Garnish with crushed graham cracker crumbs and serve. Enjoy!
Serving Suggestions
Icebox cakes make the ultimate summer slice! Why heat up your house when it’s already hot outside? Perfect for backyard barbecues, potlucks, and parties.
You can customize ice box cake recipes to fit your festivities. Cover it with cookie crumbs, chocolate chips, colorful sprinkles, crushed candy, or a drizzle of caramel sauce.
Tips & Variations
- Don’t Discard: A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken.
- Prepare With Pudding: Feel free to swap the vanilla flavored filling and make your cake more chocolatey! Simply swap the cream cheese mixture and icing with chocolate pudding mixed with milk and whipped cream and spread it between chocolate graham crackers. Note that pudding will need to set in the fridge to firm for at least 6 hours.
- Set Before Serving: This cake needs to sit for at least 2-4 hours so the cream cheese and Cool Whip mixture can set and the graham crackers can absorb it and become soft. I recommend letting your icebox cake set in the refrigerator overnight.
- Remember to Remove: Make sure you remove the lid and foil seal from the container of icing before heating it in the microwave! When 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.
- Spread Smooth: I like to use the back of a spoon, an offset spatula, or an icing spreader to spread each layer smooth and even!
- Freeze To Firm Fast: You can 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 become soggy as it thaws.
Proper Storage
- To Store: To store your icebox cake, cover the pan tightly with foil or a lid and place it in the fridge for 2-3 days.
- To Freeze: 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 a few days ahead of time. This recipe calls for a minimum of 2-4 hours in the refrigerator before serving to allow the graham crackers to soak up the creamy layer. It’s a great make-ahead dessert recipe.
How To Make Homemade Whipped Cream
It’s easy to make a homemade whipped topping with heavy cream and powdered sugar. Whip the heavy whipping cream until stiff peaks form, then add the powdered sugar and whip again until combined. See our delicious recipe for Homemade Whipped Cream.
Other Easy Icebox Cake Recipes
If you tried this Chocolate Graham Cracker Icebox Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Chocolate Graham Cracker Icebox Cake
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 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
Jenn’s Notes
- 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.
- 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.
Looks like an easy recipe to make, but it doesn’t tell what size pan to put it in. Is it 8 x 8 or 9 x 9 or 9 x 13?
Hi Sandra! If you look at the recipe card it shows an 8×8 pan. Hope that helps!
Excellent….fast….enjoyed by all!
My ex-hubby use to make something similar using pudding between the layers. Has anyone ever done that ??
I think you might be referring to a dessert called Chocolate Yummy.