Icebox Cake

From the Keri Fisher collection

Introduction

This dessert is like a very rich chocolate-cream pie — with no baking necessary. Read more about no-bake summertime desserts in Keri Fisher’s article “Chill out.”

Ingredients

Filling

Topping

Steps

1. Whisk together the cornstarch, sugar, cocoa, and pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 2 minutes. Remove from heat and whisk in chopped chocolate and butter until melted and smooth. Stir in the 1 tablespoon vanilla and set aside to cool slightly.
2. Arrange one single layer of graham crackers in a pie plate or a 9-inch-by-11-inch baking dish. Top with one-third of the chocolate pudding. Repeat with remaining graham crackers and pudding, ending with a layer of pudding. Refrigerate while you prepare the whipped topping.
3. Combine the heavy cream, sugar, and vanilla in the bowl of a stand mixer and whip until soft peaks form. Spread whipped cream in an even layer on top of pudding. Garnish with grated chocolate.

Notes

If you have a zester or, even better, a Microplane, use it to create chocolate shavings for the garnish.

Graham crackers that aren’t made with hydrogenated oil and high-fructose corn syrup can be hard to find. As a substitute, use any dry, crumbly, neutral-flavored cookie, such as a thin butter cookie.

This content is from the Keri Fisher collection.