VERY BERRY ICEBOX CAKE RECIPE
Perfect recipe for summer dessert. Enjoy this Very Berry Icebox cake straight from the refrigerator or frozen. Either way is absolutely delicious and a real treat.
Provided by All She Cooks
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Line a casserole dish with low-fat chocolate sandwich cookies, reserving 3-4 cookies to be crumbled up and sprinkled on top of the dessert.
- Mix together 3 cups of Silk Almondmilk 96oz Unsweetened Original with 2 packages of sugar free cheesecake pudding mix. Mix until slightly thickened.
- Pour half of the pudding mixture over the cookies.
- Combine whipped topping (we used dairy free) with the other half of the pudding mixture. Fold the whipped topping in with a spatula and then pour this over the top of the cookies and pudding and spread it all out.
- Top with two cups of sliced strawberries.
- Sprinkle crushed chocolate sandwich cookies over the top of the strawberries.
- Serve it up and ENJOY!
Nutrition Facts : Calories 478 kcal, Carbohydrate 73 g, Protein 7 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 636 mg, Fiber 4 g, Sugar 43 g, ServingSize 1 serving
EASY BERRY ICEBOX CAKE
Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream!
Provided by Sally
Categories Dessert
Time 3h15m
Number Of Ingredients 8
Steps:
- There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, vanilla and almond extracts together on medium-high speed until soft peaks form, about 4 minutes. Spread a couple Tablespoons into a very, very thin layer on the bottom of a 9×13 pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top.
- Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries and another layer of graham crackers. Spread the remaining whipped cream on top and sprinkle with any additional berries and sprinkles.
- Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
- Cut into slices and serve cold.
LEMON-BERRY ICEBOX CAKE
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
- Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
- Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
- Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.
LEMON AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
- Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.
BERRY ICEBOX CAKE RECIPE
This Berry Icebox Cake recipe is a summer dream! Imagine layers of decadent strawberry ice cream, creamy vanilla ice cream and homemade berry sauces sandwiched between a moist, tender pound cake and frosted with a creamy whipped cream and topped with berries.
Provided by Jocelyn Delk Adams
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Find full set of instructions HERE but bake in loaf pan for 40-45 minutes or until toothpick comes out clean.
- Add blueberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
- Reduce the heat and allow to simmer for about 5 minutes (or until blueberries pop and sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
- Add strawberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
- Reduce the heat and allow to simmer for about 5 minutes (or until sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
- Add whipping cream and powdered sugar in your stand mixer or to a large bowl using a hand mixer. Beat on medium high speed until stiff peaks form.
- Set aside in the refrigerator.
- To Assemble Icebox Cake
- When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap ensuring there is a lot extra hangover on all sides. This will make it much easier to release when it is ready.
- Begin by cutting the dark edges of the cake off then set aside and cut the loaf cake into even slices.
- Place a layer of pound cake to the bottom of the prepared pan, cutting sides to fit if needed.
- Using an offset spatula, spread a layer of strawberry ice cream evenly over the top of the pound cake then using a clean utensil, spread blueberry sauce over top of ice cream then add another layer of pound cake. Set in the freezer for 30 minutes.
- Next using a clean offset spatula, spread a layer of vanilla ice cream evenly then top with the strawberry sauce.
- Finally end with a final layer of pound cake.
- Cover with the remaining plastic wrap then place in the freezer for 2-3 hours.
- Once completely frozen and you are ready to serve, invert finished icebox cake onto serving plate.
- Carefully peel off the plastic wrap. To create a beautiful straight edge to the cake, use a sharp knife placed under hot water and clean up sides of cake.
- Finally remove whipped cream from refrigerator and spread a thick layer evenly over the sides and top of the cake.
- Place back in the freezer for 20-30 minutes then garnish with berries and serve.
Nutrition Facts : ServingSize 10 g, Calories 5118 kcal, Carbohydrate 584 g, Protein 55 g, Fat 295 g, SaturatedFat 172 g, Cholesterol 1309 mg, Sodium 1257 mg, Fiber 14 g, Sugar 421 g
RASPBERRY ICEBOX CAKE
What a lovely refreshing dessert for those hot summer days.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
- Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
- Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g
LEMON-BERRY ICEBOX CAKE (FOOD NETWORK - JULY 2014) RECIPE - (4.5/5)
Provided by KDCooks
Number Of Ingredients 9
Steps:
- Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes. Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight. Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes. Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.
BERRY ICEBOX CAKE
This Berry Icebox Cake is a cool and creamy dessert perfect for any time of the year! Layers of smooth and creamy cheesecake, buttery cookies, and a mix of berries all combined make this the best no bake dessert!
Provided by Malinda Linnebur
Categories Dessert
Time 6h20m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer beat the cream cheese until smooth scraping down the sides as needed. Add heavy whipping cream, confectioner's sugar, and vanilla. Whip on high until nice and fluffy with stiff peaks.
- Spread a small amount of the cheesecake filling in the bottom of an 8x8 baking pan. Top with cookies then spread ½ of the cheesecake filling in an even layer over the cookies. Top with ½ of the mixed berries and gently press into the cheesecake layer. Top with cookies, remaining cheesecake filling, and last berries. Cover and refrigerate for a minimum of 6 hours.
Nutrition Facts : Calories 353 kcal, Carbohydrate 33 g, Protein 3 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 60 mg, Sodium 95 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 6 g, ServingSize 1 serving
BERRY ICEBOX CAKE
Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!
Provided by Kraft Heinz
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
- Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
- Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
- Cover with remaining cream cheese mixture.
- Refrigerate overnight.
- Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.
BERRY ICEBOX CAKE
Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!
Provided by My Food and Family
Categories Home
Time 12h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
- Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
- Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
- Cover with remaining cream cheese mixture.
- Refrigerate overnight.
- Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
More about "berry icebox cake recipes"
NO BAKE SUMMER BERRY ICEBOX CAKE - CAKESCOTTAGE
From cakescottage.com
ICEBOX CAKE - LIFE MADE SWEETER | GLUTEN-FREE | VEGAN
From lifemadesweeter.com
18 ICEBOX CAKE RECIPES TO MAKE DESSERT EASIER THAN EVER
From onecrazyhouse.com
BLUEBERRY-LEMON ICEBOX CAKE RECIPE | BON APPéTIT
From bonappetit.com
ICEBOX CAKE DESSERTS | ALLRECIPES
From allrecipes.com
BLUEBERRY CHEESECAKE ICEBOX CAKE - JUST SO TASTY
From justsotasty.com
NO BAKE BERRY ICEBOX CAKE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
NO-BAKE SUMMER BERRY ICEBOX CAKE - THE SLOW …
From theslowroasteditalian.com
SUMMER BERRY ICEBOX CAKE RECIPE | EASY NO BAKE DESSERT
From thenovicechefblog.com
MIXED-BERRY ICEBOX CAKE RECIPE | REAL SIMPLE
From realsimple.com
BERRY ICEBOX CAKE - RECIPE BOY
From recipeboy.com
LEMON BLUEBERRY ICEBOX CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
LEMON BLUEBERRY ICEBOX CAKE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
25 BEST ICEBOX CAKES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LEMON BLUEBERRY ICEBOX CAKE - AMANDA'S COOKIN' - ONE PAN …
From amandascookin.com
MIXED BERRY ICEBOX CAKE - AMANDA'S COOKIN' - NO BAKE DESSERTS
From amandascookin.com
BERRY ICEBOX CAKE RECIPE | RECIPES VIDEOS
From recipesmedia.com
NO-BAKE DESSERT: BLUEBERRY ICEBOX CAKE - THE SEASONED MOM
From theseasonedmom.com
EASY BERRY ICEBOX CAKE RECIPE - RECIPES.NET
From recipes.net
BERRY ICEBOX CAKE | METRO
From metro.ca
EASY BERRY ICEBOX CAKE - CHILLED SUMMER DESSERT
From aredspatula.com
BERRY ICEBOX CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
NO BAKE BERRY ICEBOX CAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
LEMON BLUEBERRY ICEBOX CAKE - BAKERS TABLE
From bakerstable.net
NO BAKE SUMMER BERRY ICEBOX CAKE - UNFUSSY KITCHEN
From unfussykitchen.com
NO BAKE BERRY ICEBOX CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
STRAWBERRY ICEBOX CAKE - THE COUNTRY COOK
From thecountrycook.net
BLUEBERRY LEMON ICEBOX CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BERRY ICEBOX CAKE {NO-BAKE SUMMER DESSERT} | LIL' LUNA
From lilluna.com
FRESH BERRY ICEBOX CAKE - MAMA PLUS ONE
From mamaplusone.com
TRIPLE BERRY ICEBOX CAKE - NO BAKE DESSERT - GONNA WANT SECONDS
From gonnawantseconds.com
NO BAKE BERRY ICE BOX CAKE - DANI'S COOKINGS
From daniscookings.com
TRIPLE BERRY ICEBOX CAKE (RED WHITE BLUE!) - SAVORY NOTHINGS
From savorynothings.com
BLUEBERRY LEMON ICEBOX CAKE RECIPE - KITCHEN EXPERT
From kitchenexpert.net
4TH OF JULY ICEBOX CAKE - BLUEBERRY STRAWBERRY ICEBOX CAKE
From eatingonadime.com
SUMMER BERRY ICEBOX CAKE (HEALTHIER NO BAKE) - OLIVES + THYME
From olivesnthyme.com
EASY BERRY ICE BOX CAKE RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
SUMMER BERRY ICEBOX CAKE - GONNA WANT SECONDS
From gonnawantseconds.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love