So, it’s not a bento, but at least it’s something right? I’m not really sure what happened but I haven’t had the time to spend on my blog as maybe I should. So before I even start thinking about New Year’s Resolutions and all that crap, I am instead going to focus on updating this poor blog a few time before the new year even arrives.
Here is a picture of what my mother called an Icebox Cake. She used to make this every now and then when I was a kid for dessert. The trick to making this “cake” is to put it together hours before you are going to eat it so that the pudding has time to soak into the graham crackers and make the whole thing soft and gooey. The only real effort this recipe requires is choosing what flavor of pudding to use. In my version, we used Devil’s Food chocolate pudding.
Ice Box Cake (serves 2-4)
One package instant pudding and amount of milk required to make it
one package graham crackers (each box has about 2 packages inside)
Prepare pudding according to the directions on the box. Once pudding has set, spread pudding thickly over two graham crackers and place in a dish. Add two more graham crackers on top and continue to layer until you have about 5 levels or so. The top layer should be pudding so that you can crush up an extra graham cracker as the pretty topping. Place in refrigerator for at least 4 hours before serving.
Mind you, this recipe is as simple as they come, so feel free to get creative by adding extras like whipped cream, jam, or even Heath Bar pieces to it. Just remember that if you want anything to remain crunchy, it should be added right before eating.