Icebox Cake With Ladyfingers, Chocolate Cookies & Homemade Vanilla Pudding
Do you remember the icebox cakes from your childhood? If you were especially lucky, your grandma probably made them all the time and they were featured prominently at Sunday dinners and afternoon tea parties. Here's your chance to relive your youth with a deliciously creamy icebox cake that's not only super easy to make, but also looks just as good as it tastes!
- 22 ladyfingers
- 36 chocolate cookies
- 1 cup milk
For the vanilla pudding:
- ½ gallon milk
- ⅔ cup flour
- 1¼ cup sugar
- ⅔ cup corn starch
- 1 egg
- ½ vanilla bean
- zest of 1 lemon
- 9" x 9" pan
- paper strips
1. Line the pan with parchment paper and place a bowl under one side so that the pan is angled.
2. Dunk 3 ladyfingers in milk and place them across the pan at the opposite end of the side with the bowl.
3. Place 4 chocolate cookies in front of the dunked ladyfingers.
4. Continue layering until you reach the end of the pan.
5. To prepare the vanilla pudding, heat the milk in a saucepan over medium heat, mix in the flour, sugar, corn starch, egg, and vanilla, and bring to a simmer. Remove the pan from the heat once the pudding is smooth and creamy.
6. Pour the pudding over the ladyfingers and cookies in the pan and refrigerate for 2-3 hours, or even better overnight.
7. Arrange the paper strips on the pan as shown in the video, sprinkle cocoa powder through a sieve over the cake, and carefully remove the paper strips.
You can find the recipe for the Royal Tiramisu Cake featured in the bonus video here.