Horchata Icebox Cake

Name: Horchata Icebox Cake
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 1 package (14.4 ounces) whole graham crackers; 1 block (8 ounces) cream cheese, softened; 2 packages (3-1/2 ounces each) instant vanilla pudding mix; 2 teaspoons ground cinnamon; 2 cups horchata; 1 carton (16 ounces) frozen whipped topping, thawed; TOPPING:; 1 tablespoon sugar; 1/2 teaspoon ground cinnamon

Total Time Prep: 20 min. + freezing

Yield 12 servings

Test Kitchen Approved

This no-bake horchata icebox cake has the perfectly creamy combination of cinnamon and vanilla, just as you'd find in a glass of craveable horchata.

Ingredients

1 package (14.4 ounces) whole graham crackers
1 block (8 ounces) cream cheese, softened
2 packages (3-1/2 ounces each) instant vanilla pudding mix
2 teaspoons ground cinnamon
2 cups horchata
1 carton (16 ounces) frozen whipped topping, thawed
TOPPING:
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Directions

Arrange a layer of graham crackers in an ungreased 13x9-in. baking dish.
In a large bowl, beat cream cheese, pudding mix and cinnamon until blended, 1-2 minutes. Gradually beat in horchata until smooth. Fold in whipped topping.
Spread one-third of the filling over the crackers. Repeat layers twice.
In a small bowl, combine sugar and cinnamon; sprinkle over the cake. Cover; refrigerate overnight.

Nutrition Facts

1 serving: 407 calories, 17g fat (11g saturated fat), 21mg cholesterol, 388mg sodium, 59g carbohydrate (36g sugars, 1g fiber), 4g protein.

This no-bake horchata icebox cake uses horchata instead of milk to turn instant pudding, cream cheese and Cool Whip into a creamy, dreamy filling between layers of graham crackers. —Molly Allen, Hood River, Oregon

Recipe Creator