Eggnog Icebox Cake
Eggnog icebox cake, made with layers of cinnamon graham crackers, homemade eggnog pudding, and fluffy whipped cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Eggnog Pudding
- 3 tbsp granulated sugar
- 3 tbsp corn starch
- 3 large egg yolks (save the whites for another use)
- 3 cups eggnog
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground nutmeg
- 1 tbsp vanilla extract
- 3 tbsp unsalted butter
Graham Crackers
- 28 cinnamon graham crackers
Whipped Cream
- 1 ¼ cups cold heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
Eggnog Pudding
- In a saucepan, whisk together the sugar, corn starch and egg yolks, until smooth. Whisk in the eggnog, salt and nutmeg.
- Cook the pudding over medium heat, whisking constantly, until the pudding starts to bubble and thicken, then cook for 1 more minute. This step may take about 10 minutes.
- Remove from the heat, and whisk in the vanilla and butter, until melted and smooth.
- Cover the pudding with plastic wrap resting against the surface of the pudding, and refrigerate for 1 hour.
Assembly
- Line your loaf pan with plastic wrap, so that it comes all the way up all for sides, with plastic hanging over the edges.
- Arrange a layer of graham crackers in the bottom of the pan, breaking or cutting them to fit as tightly as possible.
- Spread 1/2 cup of the pudding evenly over the graham crackers.Baker's Note: If you like more pudding and less graham crackers, use 3/4 - 1 cup of pudding for the pudding layers.
- Continue to alternate layers of graham crackers and pudding, until you've used up all the pudding. Finish with a final layer of graham crackers on top.
- Fold the plastic wrap over the top of the cake so it's tightly sealed. Refrigerate for at least 4-6 hours until the graham crackers are soft (or up to 2 days in advance).
Whipped Cream
- When ready to serve your cake, use an electric mixer to whip the cream and vanilla on medium speed until it starts to thicken. Add the powdered sugar and whip the cream until thick, fluffy peaks form that hold their shape.
- Pull the plastic wrap back from the top of the cake, turn the cake over onto a serving plate, then remove the plastic.
- Frost the cake all over with the whipped cream, and serve immediately.
Notes
Refrigerate the leftover cake in an airtight container for up to 2 days.
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