Pudding-Style Chocolate Icebox Cake

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So here we are with the second recipe in the No-Bake Cakes section! An Icebox Cake is essentially a very simple combination of crackers and whipped cream layered over and over and then chilled overnight in the fridge or an icebox. At least that’s the story about the first Icebox Cake that supposedly originated in Australia! Since that day, of course, the humble Icebox Cake has come a long way. Mine also uses cream cheese (click to read) as one of the ingredients!

 

Different countries have their own version of the Icebox Cake. And the variations are endless believe me. They stretch as far as your imagination can go..

And I promise that you are going to love this one too. Not only for how simple it is to put together but because of how heavenly it tastes… oh my god! I would call it a pudding… yes because it’s got all the qualities of a pudding… it’s soft, it’s moist, it’s gooey, it’s chilled, it’s just melt-in-the-mouth!

All of this without the fuss of baking! Imagine!

Okay I cant wait to begin.. so come on let’s get started!

What You Will Need:
  • 35 to 40 chocolate Marie biscuits (you could use any other chocolate biscuits if you like)
  • Nutella – I used about ⅔ of the 250 gms jar
  • 250 gm of cream cheese
  • 250 gm of White Chocolate (chopped and melted and cooled)
  • 1 cup of milk
  • 200 ml of condensed milk
  • 1½ tsp of vanilla essence
How To Make It:
  • Take a setting bowl of your choice. I wanted to make a heart-shape so I used my heart-shaped aluminum baking pan.
  • Line this bowl/pan with clear film.
  • Mix the creamcheese, condensed milk, melted and cooled white chocolate and Nutella to get a uniform decadent paste.

Important Note: But beware here because if you are anything like me, you will just lick up the whole mixture in no time. So control.

  • Spread a generous layer of this mixture on the cling film such that it forms the first layer.
  • Add the vanilla to the milk.
  • Soak the Chocolate Maries ever so lightly in milk and place a layer of these on top of the Nutella mixture. (if you soak them for more than a couple of seconds, the Maries will just melt and mix into the milk.
  • Try to cover the entire surface of the pan with the biscuits as well as possible.
  • Now dollop more of the Nutella mixture on this Marie layer and smooth it up uniformly.
  • Now time to arrange another layer of the soaked biscuits on top of this Nutella layer.
  • Then another layer of the Nutella mixture.
  • And now, just keep going with alternating layers of soaked Chocolate Maries and Nutella mixture till you get to the very top of you pan.
  • Now time to fold up the overhanging cling film onto the pudding so that it covers all of it. You could use more cling film if you need it.

Now is the time to test your patience. Yeah but it’s worth it in the end. I would say, like all other Icebox cakes and No-bake Cheesecakes, the ideal would be to leave it undisturbed in the fridge overnight or say about 6-8 hours.

I got a total of 4 layers of the Maries and 6 layers of the Nutella mixture. And I cant tell you how beautifully awesome and fine these layers looked when I cut through this pudding at the party. Well, see it to believe it!

  • Once it is out of the fridge and well set, demold it. For that, just lift the cling film from the overhangs and pull it up out of the pan. Invert the cooking on to your serving platter and peel away the cling film.
  • I love to dress up my desserts so I sprinkled generous amounts of grated unsweetened coconut and placed some strawberries on the cake.

And now, as I always say, grab your prettiest apron and a whisk, put on your favorite song, and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!


Recipe for Cream Cheese:

Read here: https://anjalisbakeaffair.com/2020/11/29/homemade-cream-cheese/


Shop on Amazon: Here are some products that can help you in the kitchen while making this recipe
  1. Nutella: https://amzn.to/3pcLJjs
  2. White chocolate: https://amzn.to/3mKNwLq
  3. Condensed milk: https://amzn.to/37CcCbf

Affiliate Disclaimer: This site is linked with Amazon’s Affiliate Programme. If you decide to click on the links and purchase any of these products for yourself, we shall be paid a small commission at no additional cost to you.

Pudding-Style Chocolate Icebox Cake

Ingredients

  • 35 to 40 chocolate Marie biscuits (you could use any other chocolate biscuits if you like)

  • Nutella – I used about ⅔ of the 250 gms jar

  • 250 gm of cream cheese

  • 250 gm of White Chocolate (chopped and melted and cooled)

  • 1 cup of milk

  • 200 ml of condensed milk

  • 1½ tsp of vanilla essence

Directions

  • Take a setting bowl of your choice. I wanted to make a heart-shape so I used my heart-shaped aluminum baking pan.
  • Line this bowl/pan with clear film.
  • Mix the cream cheese, condensed milk melted and cooled white chocolate, and Nutella to get a uniform decadent paste.
  • Spread a generous layer of this mixture on the cling film such that it forms the first layer.
  • Add the vanilla to the milk.
  • Soak the Chocolate Maries ever so lightly in milk and place a layer of these on top of the Nutella mixture. (if you soak them for more than a couple of seconds, the Maries will just melt and mix into the milk.
  • Try to cover the entire surface of the pan with the biscuits as well as possible.
  • Now dollop more of the Nutella mixture on this Marie layer and smooth it up uniformly.
  • Time to arrange another layer of the soaked biscuits on top of this Nutella layer.
  • Then another layer of the Nutella mixture.
  • And now, just keep going with alternating layers of soaked Chocolate Maries and Nutella mixture till you get to the very top of your pan.
  • Now time to fold up the overhanging cling film onto the pudding so that it covers all of it. You could use more cling film if you need it.
  • Leave it undisturbed in the fridge overnight or say about 6 to 8 hours.
  • got a total of 4 layers of the Maries and 6 layers of the Nutella mixture. And I cant tell you how beautifully awesome and fine these layers looked when I cut through this pudding at the party. Well, see it to believe it!
  • Once it is out of the fridge and well set, demold it. For that, just lift the cling film from the overhangs and pull it up out of the pan. Invert the cooking on to your serving platter and peel away the cling film.
  • love to dress up my desserts so I sprinkled generous amounts of grated unsweetened coconut and placed some strawberries on the cake.
  • Serve while it’s still chilled!

8 Comments

  1. Amazin ma’am.. Its simple.. N looks yummy too..! All Bky lovers are getting benefitted with Ur knowledge n experience…! Looking forward fr more n more delicious recipes.

  2. This looks awesome….no eggs or baking involved, perfect for vegetarians 👏🏽👏🏽👏🏽Thanks Anjali, you are the best👍Will definitely try it.

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