Updated Tuesday, May 28th, 2013
This Boston Cream Pie Icebox Cake is an easy, no-bake way to combine the flavors of the classic New England dessert in a cold, creamy, icebox version. Make and take it to your next cookout!
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!
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