**Note: I made this with 2% milk and the pudding layers in the finished icebox cake were too "freezy". I wanted an ice-creamy texture and what I got was ice, which was kind of disappointing because this pudding straight out of the fridge was AWESOME. I wanted the frozen pudding to be needed a creamier, so I called for whole milk here. That is my preference for texture. BUT! The original recipe actually called for vanilla almond milk, so go with whatever strikes your pudding fancy. Just thought you should know.**