Boston Cream Icebox Cake

 

Ingredients

• 2 (3.4 oz) packages vanilla instant pudding mix
• 3 cups milk
• 1 (8 oz) tub whipped topping, thawed
• 1 (16 oz) box graham crackers
• 1 tub chocolate frosting

Instructions

Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well. Remove cake from refrigerator and pour over cake and spread into an even layer.
Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Notes
Use enough custard thickened to form a lovely layer on the crackers.
Adjust the amount of sugar according to personal taste.
You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert!
Enjoy