BOSTON CREAM ICE BOX CAKE

Scrumptious layers of creamy custard and crispy graham cracker cookies, topped with a luscious and fudgy chocolate icing; a perfect no-bake, egg-free, make-ahead dessert!

FOR THE VANILLA CUSTARD:

3 ½ to 4 cups milk

8 to 10 tsp custard powder (or more if needed)

½ to ¾ cup sugar

Or use instant vanilla pudding mix

1 large box of Honey Maid Graham Crackers (or any other biscuit/cookie you like)

FOR THE CHOCOLATE ICING/GLAZE:

1 cup semi-sweet chocolate chips, divided

½ cup unsalted butter

½ cup sugar

¼ cup milk

1 teaspoon vanilla essence/extract

Mix custard powder in 1/2 cup of milk until smooth and lump free.

Boil the rest of the milk and once it comes to a boil, add the sugar.

Mix well until the sugar dissolves; stirring continuosly.

Add the custard powder mixture and continue to stir while adding to the simmering milk.

As it cooks, it will thicken. Mix well and remove from heat.

Allow to cool.

Line a 13 x 9 inch pan with foil; leave an overhang on two sides for easy lifting of cake.

Make sure the foil covers the bottom as well as the sides of the pan.

Cover the bottom of the pan with a layer of crackers/biscuits, breaking them to fit the bottom completely.

Pour half of the custard over this and spread evenly over the crackers using an offset spatula or spoon.

Add another layer of the crackers and top with the remaining pudding mixture, spreading to cover evenly.

Gently place the final layer of crackers over the custard.

Meanwhile, make the chocolate glaze or icing.

Melt butter, sugar, ½ cup chocolate chips and milk in a small saucepan, stirring often on low heat to form a smooth mixture.

Add a dash of vanilla (1 teaspoon) and mix to combine and form a smooth icing.

Pour this chocolate glaze over the last layer of crackers and spread to cover all over.

Sprinkle with more chocolate chips; optional.

Cover the whole pan tightly with aluminum foil and freeze at least 4 hours or best overnight.

Just before serving, let stay at room temperature for about 5 minutes for easy slicing.

Using a sharp, heavy and sturdy knife, cut into squares and dig in!

Store leftover cake in the freezer.

Enjoy!

Use enough custard thickened to form a lovely layer on the crackers.

Adjust the amount of sugar according to personal taste.

You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert!

Enjoy frozen or slightly thawed to a slight, soft texture.

For a quicker version, use store bought Instant Vanilla Pudding instead of making homemade custard.