Icebox Pudding Cake

By Jenny Rosenstrach
September 11, 2018
0 Comments


Author Notes: My friend Frances introduced me to pudding cake decades ago and I'm still amazed every time by how easy it is to make, especially if you've got the main ingredients—vanilla pound cake and vanilla pudding—already prepped. You can use the store-bought version for either, but if you want to make it totally from-scratch, try this pound cake recipe from Alice Medrich and this super-easy vanilla pudding made from organic dairy milk. Jenny Rosenstrach

Makes: 1 cake
Prep time: 3 hrs 10 min

Ingredients

  • 2 vanilla pound cakes (about 12 ounces), cut into 1/2-inch thick slices
  • 2 cups vanilla pudding (chilled or at room temperature)
  • 1 cup organic heavy whipping cream, whipped
  • Optional toppings: tropical fruit; toasted coconut flakes and blueberries; shaved dark chocolate; banana slices and Nilla Wafers

Directions

  1. Layer 1/3 of the cake slices on the bottom of an 8 x 8-inch baking dish. Top with half of the pudding. Repeat with second third of cake, and remaining pudding.
  2. Add the last third of cake slices and top with whipped cream, adding desired toppings. (Unless using fruit toppings, which can be added to the top of the cake when serving.)
  3. Cover with plastic wrap and chill in freezer for at least 3 hours.

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