9 Exotic Boston cream ice box cake delicious and handy!

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This Boston Cream Pie is a classic cake - not a pie at all! It's a lovely vanilla cake layered with fresh pastry cream and chocolate ganache - all from scratch! Ice Box Cakes are the easiest thing to make - just layer, no baking and you are done!

Prepare THE VANILLA CUSTARD:.
Provide milk.
You need custard powder (or more if needed).
Prepare sugar.
Provide large box of Honey Made Graham Crackers (or any other biscuit/cookie you like).
Prepare CHOCOLATE ICING/GLAZE:.
Use semi-sweet chocolate chips, divided.
Prepare unsalted butter.
Use sugar.
Prepare milk.
You need vanilla essence/extract.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to take it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

Heat milk until just beginning to boil. Make a smooth paste of custard powder with a little milk. When the milk comes to a boil, add the sugar and let dissolve. Stir in the custard mixture and stir continuously on medium heat until the custard is thick and smooth..
To make the chocolate ganache, to a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously. Add the vanilla and whisk to combine..
Now to layer the Boston Cream Pie Icebox cake, 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..
Pour chocolate glaze over the last layer of crackers and spread to cover all over. Top with more chocolate chips..
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!.
Notes: 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..

And I used a can of dark chocolate icing heated up in the microwave. If I had left more time. You'll love this Boston Cream Poke Cake recipe from Delish.com. Prepare cake mix according to box instructions. Can't seem to finish your banana split before it melts?

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