Boston Cream Pie Icebox Cake
We know it’s not a “real” Boston Cream Pie, but if you love the layered combination of vanilla cake, cold custard, and chocolate glaze, we think this icebox version of the classic New England dessert is just the thing, and since it’s no-bake, it’s perfect for summer! Make and take it to your next cookout!
- 2 boxes vanilla wafer cookies
- 2 boxes "Cook and Serve" custard (makes 4 cups)
- 1/4 cup (half stick) unsalted butter
- 1/4 cup cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
InstructionsPrepare the custard according to the package directions.
In a 9x13 pan, arrange an even layer of vanilla wafer cookies, then top with half of the custard. Repeat with another layer of cookies, then the remaining custard. Finish with a layer of vanilla wafers, only arrange them upside-down so the bottoms (the flat side) is facing up. Set aside and make the icing.
In a small saucepan over medium heat, combine the butter and cocoa powder. Let it bubble for a minute, stirring constantly. Whisk in the milk and bring it back to a bubble, still stirring for another few minutes.
Remove from heat and whisk in the powdered sugar, then vanilla, until smooth.
Immediately pour the icing over the top layer of vanilla wafers and smooth to the edges with the back of a spoon.
Carefully cover with a lid or aluminum foil and refrigerate for a minimum of 4 hours and up to 2 days before serving…chilled, of course!