Butterscotch Pudding Icebox Cake

Icebox cakes became an American classic by letting cookies soften overnight in the fridge. Here graham crackers meet homemade butterscotch pudding made with dark brown sugar and butter for a cool, creamy slice.

Serves 6 · 30 min prep · 12 min cook

Estimate for one serving

• 455 cal
• 6g protein
• 52g carbs
• 25g fat
• 3g fiber

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Ingredients

• 2 1/2 cups whole milk
• 2 cups heavy cream
• 3/4 cup packed dark brown sugar
• 3 tbsp unsalted butter
• 3 tbsp cornstarch
• 3 large egg yolks
• 2 tsp vanilla extract
• 1/4 tsp salt
• 12 full sheets graham crackers
• 1/3 cup butterscotch chips
• 2 tbsp powdered sugar
• 1/4 tsp flaky sea salt

Instructions

1. 1Make the butterscotch pudding first so it can chill. Melt butter in a saucepan over medium heat, add dark brown sugar, and cook stirring until the sugar melts into a deep caramel aroma and looks glossy.
2. 2Whisk cornstarch into a little cold milk until lump-free, then add the rest of the milk to the pan. Bring to a gentle simmer while stirring. Temper the egg yolks with hot liquid, return everything to the pan, and cook on medium-low until thick enough to coat a spoon heavily, 3 to 5 minutes.
3. 3Take the pudding off the heat, stir in vanilla and salt, then strain into a shallow bowl. Press plastic wrap on the surface and refrigerate until cold and fully set, about 90 minutes.
4. 4Whip one and a half cups of the heavy cream with powdered sugar to medium-stiff peaks. Fold one-third of the cold butterscotch pudding into the whipped cream to create a light mousse layer; keep the remaining pudding plain and thick.
5. 5Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on the long sides for easy unmolding later. Spread a thin layer of plain butterscotch pudding on the bottom.
6. 6Arrange a single layer of graham crackers over the pudding, breaking pieces as needed to fit snugly. Spread more plain pudding, then a layer of the lighter butterscotch cream, and repeat the cracker-pudding-cream pattern until the pan is full, ending with cream.
7. 7Cover the top with plastic wrap and refrigerate the icebox cake at least 6 hours or overnight so the crackers soften into cake-like layers and the butterscotch pudding firms everything together.
8. 8When ready to serve, lift the cake out using the plastic overhang and transfer to a platter. Whip the remaining cream for a quick top swirl, sprinkle butterscotch chips and flaky sea salt, then slice with a sharp knife wiped clean between cuts so each piece shows the distinct pudding layers.