This Easy Chocolate and Vanilla Icebox Cake is the answer to every time you wished for a super easy, delicious, make ahead dessert. It’s no bake, uses a few pantry staples and comes together in no time. Who says icebox cakes are just for summer?
I love icebox cakes. They’re SUPER easy, don’t need to bake, and are always delicious. Basically layer cookies and a few other ingredients in a pan, let it sit in the fridge for a few hours, and it’s ready to go. Hard to go wrong with that when you’re in the middle of prepping a huge Thanksgiving or Christmas dinner or working on side dishes for a summer barbecue!
I usually try to stick to whole food ingredients as much as possible, but once in a while it’s just so great to have an easy recipe up my sleeve. This Easy Chocolate and Vanilla Icebox Cake fits the bill.
You could easily keep the ingredients for this on hand for when you need them. Pudding and Nilla wafers are easy pantry staples that you can buy on sale ahead of time. Cream cheese can be expensive, but I like to watch for it to go on sale and then I store it, which I explain a little more in my Stock your Fridge post.
In the end, this Easy Chocolate and Vanilla Icebox Cake is fairly cheap, tasty, and easy to make ahead of time. That’s a win in my books!
Don’t miss the step-by-step photo instructions below the recipe.
Easy Chocolate and Vanilla Icebox Cake – Step-by-Step Instructions
Easy Chocolate and Vanilla Icebox Cake – Ingredients
First you’ll need to make your layers. In a medium-sized bowl, whip 1 cup of whipping cream with 1 tablespoon of sugar until fairly stiff peaks form. Set aside.
In another medium sized bowl, cream 1 block of softened cream cheese until it’s smooth. Add 1 package of vanilla pudding and mix to combine.
Add one cup of milk and 1 teaspoon of vanilla and mix until creamy. Set aside.
In a third medium-sized bowl (last one, I swear!), mix chocolate pudding according to package directions (mine called for 1 cup of milk to be added to it).
Now all you have to do is layer! Spread a thin layer of the vanilla cream cheese filling on the bottom of a 9×13 pan. Top with rows of vanilla Nilla wafers (you could also use graham crackers if you want). Spoon 1/2 of the vanilla cream cheese filling on top of the cookies and smooth it out.
Spoon 1/2 of the chocolate pudding on top of the vanilla cream cheese and smooth.
Then spoon 1/2 of the whipped cream on top of the chocolate and smooth. Repeat all steps again (except the thin bottom layer) – so Nilla wafers, vanilla cream cheese, chocolate pudding and whipped cream. If you’re making this a day ahead of time I would wait to add the last layer of whipped cream before serving – otherwise it can get a little muddled with the chocolate pudding.
Use a butter knife or a fork to mix the chocolate and whipped cream layers together on the top (optional). Refrigerate, at least 2 hours, but overnight is just fine.