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Boston Cream Pie Icebox Cake

Boston Cream Pie Icebox Cake
17 votes, 3.12 avg. rating (63% score)
Boston Cream Pie Icebox CakePhoto/Art by Aimee Seavey

This Boston Cream Pie Icebox Cake is an easy, no-bake way to combine everything we love about the classic New England dessert (the custard! the vanilla layers! the chocolate glaze!) in a cold, creamy, icebox version. 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


Prepare 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!

Updated Tuesday, May 28th, 2013

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One Response to Boston Cream Pie Icebox Cake

  1. me June 2, 2013 at 11:09 am #

    Not a boston cream pie. Just cookies and pudding with frosting on top.

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