CHOCOLATE MOUSSE ICEBOX DESSERT
Layers of chocolate filling and lady fingers create a sweet treat that is truly decadent.
Provided by By Sarah Caron
Categories Dessert
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
- In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
- In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
- In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
- To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
- To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 35 g, TransFat 0 g
EASY CHOCOLATE ICEBOX CAKE
People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.
Provided by isobel
Categories Desserts
Time 8h30m
Yield 8
Number Of Ingredients 6
Steps:
- Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
- Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
- Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
- Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g
EASY CHOCOLATE ICEBOX PIE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.
- Gather the cooled crust and remaining ingredients.
- Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.
- Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.
- Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.
Nutrition Facts : Calories 289 kcal, Carbohydrate 38 g, Cholesterol 24 mg, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, Sodium 500 mg, Sugar 28 g, Fat 14 g, ServingSize 1 pie (10 servings), UnsaturatedFat 0 g
CHOCOLATE ICE BOX DESSERT
A dessert that is just a little different, but with a lot of great taste, I'm sure you will enjoy it -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 1 9x13 cake
Number Of Ingredients 9
Steps:
- Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
- Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust.
- Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer.
- Grate Hershey bar on top.
- Cool and serve.
Nutrition Facts : Calories 4374.4, Fat 300.9, SaturatedFat 149.5, Cholesterol 596, Sodium 4941.9, Carbohydrate 366.6, Fiber 22, Sugar 139.3, Protein 71.2
CHOCOLATE ICEBOX DESSERT
Steps:
- Layer 1: 1 cup flour and 1 stick oleo mixed really well then add ½ cup of finely chopped pecans mix well press mixture into the bottom of a 9x13 pan and bake 350 degrees 15 min until lite brown....set aside to cool Layer2: 1 c of powdered sugar 1 8oz of cream cheese softened let stand at room temp for several hours to soften ½ of a 9 oz. carton cool whip cream all of the above together until smooth. spread on top of layer 1 that is cool Layer3:2 pkgs instant choc pudding (can sub lemon) 3 cups cold milk if using lemon add 1 teaspoon real lemon juice mix really well together. then pour on top of layer 1 & 2 Layer4: spread remainder of cool whip on top of above layers. sprinkle ½ cup of chopped nuts PS I always use more cool whip at this stage. Set well in refrigerator...usually takes 4 hours to really set firm. but you can serve sooner if necessary.
DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.
Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE-CANDY ICEBOX BARS
Who doesn't buy extra Halloween candy? This year, use some in these festive icebox bars and throw a party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 27
Number Of Ingredients 8
Steps:
- Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground (you should have about 2 1/2 cups). Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 1/2 minutes. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
- Fold in nougat and wafer candy bars, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In clean microwave-safe bowl, microwave crisped-rice candy bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into 27 bars.
Nutrition Facts : Calories 267 g, Fat 16 g, Fiber 2 g, Protein 5 g, SaturatedFat 6 g
OLD-FASHIONED ICE BOX DESSERT
Fresh fruit and toasted coconut top this graham-cracker-pudding dessert to add a new twist to the iconic ice box cake.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 15 servings
Number Of Ingredients 8
Steps:
- Cover bottom of 13x9-inch pan with grahams.
- Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the COOL WHIP; spread over grahams. Cover with remaining COOL WHIP and fruit.
- Refrigerate several hours. Top with coconut just before serving.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.9478 g, Sugar 0 g, Protein 3 g
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