No-Bake Boston Cream Cake

Very easy to make and delicious!

Total Time: 10 minutes to make (overnight before eating)

Yield: 24-36 pieces



  1. Line bottom of 9x13 inch pan with graham crackers. You might have to break some to entirely cover the bottom.
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  3. Mix milk, pudding mix, and an 8 oz. bowl of Cool Whip until smooth and pour half of the mixture on top of the graham crackers and level it out.

  4. Put another layer of crackers over the pudding and top them with the rest of the pudding.
  5. Put a final layer of graham crackers over that.
  6. Take the foil off the tub of frosting and put the frosting in the microwave for 1 minute. Pour melted frosting over the top of the last layer of crackers and smooth out.
  7. Refrigerate for up to 12 hours. We tried the first batch after 4 hours, but it's much better the next day. It is so good, it melts in your mouth! The crackers absorb the pudding and frosting, making it like a cake texture.

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June 10, 20130 found this helpful

That sounds so good!


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