Boston Cream Icebox Cake
Product Used: Señor Rico® Caramel Flan
Make a custard out of caramel flan and layer a pan with graham crackers and filling. Top it with a rich chocolate icing and freeze for a decadent no bake dessert that melts in your mouth!
Ingredients
- eight 4oz Señor Rico® Caramel Flan containers OR four 8oz containers
- 8oz (1 cup) whipped topping, thawed
- one 14.6oz box graham crackers
- ½ cup semi-sweet chocolate chips
- ½ cup (1 stick) butter
- ½ cup sugar
- ¼ cup milk
- 1 tsp vanilla
Instructions
- Line a 9×13 inch pan with aluminum foil and set aside.
- Add Señor Rico® Caramel Flan to a large bowl and beat on high with an electric mixer until smooth and creamy. Fold in whipped topping and set aside.
- Lay an even and flat layer of graham crackers on the bottom of the pan to completely cover the bottom. This will be your “crust.” Cut crackers down to appropriate size to fit along the bottom of the pan if necessary.
- Add half of the custard mixture on top of the graham cracker layer and spread evenly.
- Add another even layer of graham crackers on top of the custard.
- Add the remaining custard on top of the graham cracker layer and spread evenly.
- Top with a final layer of graham crackers. Set aside.
- In a medium saucepan, add chocolate chips, butter, sugar, and milk and cook over low heat until melted, whisking continuously. (You can also microwave in intervals in a microwave-safe dish until fully melted.) Add vanilla and whisk to combine. Note: Chocolate sauce will be very runny but will set in the freezer just fine.
- Pour chocolate sauce over the top of the graham cracker layer until evenly set.
- Cover and freeze for at least 4 hours or overnight. Slice and serve. Store cake in the fridge or freezer based on preference (fridge will have a more melty texture, freezer will be more solid).
