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This Easy Chocolate and Vanilla Icebox Cake is the answer to every time you wished for a super easy, make ahead dessert. It's no bake, uses a few pantry staples and comes together in no time. Who says icebox cakes are just for summer?
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5 from 2 votes

Easy Chocolate and Vanilla Icebox Cake

This Easy Chocolate and Vanilla Icebox Cake is a super easy, delicious, make ahead dessert. It's no bake, uses a few pantry staples and comes together in no time. 
Prep Time25 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 193kcal
Author: Myra

Ingredients

  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 pkg cream cheese softened
  • 1 pkg vanilla pudding
  • 2 cups milk divided
  • 1 tsp vanilla
  • 1 pkg chocolate pudding
  • 1 box Nilla wafers (you could also use graham crackers if you want)

Instructions

  • In a medium-sized bowl, whip 1 cup of whipping cream with sugar until fairly stiff peaks form. Set aside.
  • In another medium sized bowl, cream softened cream cheese until it's smooth. Add 1 package of vanilla pudding and mix to combine. Add one cup of milk and vanilla and mix until creamy. Set aside.
  • In another medium-sized bowl (last one, I swear!), mix chocolate pudding according to package directions (mine called for 1 cup of milk to be added to it). Set aside.
  • Spread a thin layer of the vanilla cream cheese filling on the bottom of a 9x13 pan. Top with rows of vanilla Nilla wafers. Spoon 1/2 of the vanilla cream cheese filling on top of the cookies and smooth it out.
  • Spoon 1/2 of the chocolate pudding on top of the vanilla cream cheese and smooth.
  • Then spoon 1/2 of the whipped cream on top of the chocolate and smooth. Repeat all steps again (except the thin bottom layer) - so Nilla wafers, vanilla cream cheese, chocolate pudding and whipped cream.*  If you're making this a day ahead of time I would wait to add the last layer of whipped cream before serving - otherwise it can get a little muddled with the chocolate pudding.
  • Use a butter knife or a fork to mix the chocolate and whipped cream layers together on the top (optional). Refrigerate, at least 2 hours, but overnight is just fine.
  • Enjoy! :)

Video

Notes

* If you're making this a day ahead of time I would wait to add the last layer of whipped cream before serving - otherwise it can get a little muddled with the chocolate pudding.

Nutrition

Calories: 193kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 137mg | Potassium: 94mg | Sugar: 10g | Vitamin A: 610IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 0.1mg