3-INGREDIENT GINGERSNAP ICEBOX CAKE
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Ginger Cake Cookies Orange Milk/Cream Dessert
Yield Serves 8
Number Of Ingredients 3
Steps:
- Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
- Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
- Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
GINGERSNAP-MANGO ICEBOX CAKE
Provided by Food Network Kitchen
Time 6h45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated.
- Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely.
- Peel, pit and dice the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve.
GINGERSNAP ICEBOX CAKE WITH CHOCOLATE AND CARAMEL DRIZZLE
The sweet-tart three-ingredient filling of this easy icebox cake finds its perfect foil in spicy gingersnaps. A drizzle of caramel and chocolate sauce just before serving gives it a dramatic finish.
Provided by Food Network Kitchen
Categories dessert
Time 12h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
- Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes.
- Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight.
- Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve.
- When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife.
COCONUT ICE BOX CAKE
Make and share this Coconut Ice Box Cake recipe from Food.com.
Provided by Ambassadress of Goo
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- One day in advance, mix the filling.
- Cover, and keep in the refrigerator overnight.
- The next day bake cake mix according to directions on package.
- When cool, slice cakes crosswise to make four layers.
- Spread filling between layers.
- (Be generous!).
- Spread final layer on top of cake.
- This should be kept in the refrigerator, and will keep up to a week.
OH SO EASY ICE BOX COCONUT CAKE
Make and share this Oh so Easy Ice Box Coconut Cake recipe from Food.com.
Provided by Carol V.
Categories Dessert
Time 35m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
- Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
- Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
- Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.
Nutrition Facts : Calories 552.6, Fat 27, SaturatedFat 12.7, Cholesterol 67.2, Sodium 346.3, Carbohydrate 75, Fiber 0.4, Sugar 64.9, Protein 4.7
STRAWBERRY GINGERSNAP ICEBOX CAKE
Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.
Provided by Melissa Clark
Categories cakes, ice dishes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
- Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
- In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
- On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
- Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
- Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
More about "gingersnap coconut icebox cake recipes"
COCONUT ICEBOX CAKE - THE FARMWIFE FEEDS
From farmwifefeeds.com
5/5 (1)Estimated Reading Time 2 mins
PUMPKIN ICEBOX CAKE WITH GINGERSNAPS • FIVEHEARTHOME
From fivehearthome.com
GINGERSNAP TURTLE ICEBOX CAKE - BEYOND FROSTING
From beyondfrosting.com
GINGERBREAD ICEBOX CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
GINGERSNAP-MANGO ICEBOX CAKE – RECIPES NETWORK
From recipenet.org
PUMPKIN GINGERSNAP ICEBOX CAKE | 12 TOMATOES
From 12tomatoes.com
GINGERSNAP ICEBOX CAKE - ICEBOX CAKES FOR FALL - DELISH
From delish.com
NO-BAKE PUMPKIN GINGERSNAP ICEBOX CAKE - THE BEST DESSERT …
From thebestdessertrecipes.com
HOW TO MAKE MOLLY'S GINGERSNAP COCONUT ICEBOX CAKE
From facebook.com
MOLLY YEH'S GINGERSNAP ICEBOX CAKE | GIRL MEETS FARM - FOODIE …
From foodiebadge.com
10 BEST GINGER COCONUT CAKE RECIPES | YUMMLY
From yummly.com
GINGERSNAP TURTLE ICEBOX CAKE - I WASH YOU DRY
From iwashyoudry.com
ICEBOX CAKE DESSERTS | ALLRECIPES
From allrecipes.com
GINGERSNAP TURTLE ICEBOX CAKE RECIPE - FOOD FANATIC
From foodfanatic.com
GINGERSNAP COCONUT ICEBOX CAKE - PINTEREST
From pinterest.com
STRAWBERRY ICEBOX CAKE WITH GINGERSNAP CRUST RECIPE
From crecipe.com
OLD FASHIONED COCONUT ICE BOX CAKE - SOUTHERN DISCOURSE
From southerndiscourse.com
GINGERSNAP COCONUT ICEBOX CAKE | RECIPE CART
From getrecipecart.com
COCONUT ICEBOX CAKE - THERESCIPES.INFO
From therecipes.info
GRANDMAS COCONUT ICEBOX CAKE - THERESCIPES.INFO
From therecipes.info
OLD-FASHIONED ICEBOX CAKE - THE SEASONED MOM
From theseasonedmom.com
MINI NO-BAKE GINGERSNAP ICEBOX CAKES - PUREWOW
From purewow.com
EASY 4 INGREDIENT GINGERSNAP ICEBOX CAKE | TASTY SEASONS
From tastyseasons.com
ORANGE GINGERSNAP ICEBOX CAKE - CHARLOTTE SHARES
From charlotteshares.blog
COCONUT ICEBOX CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GINGERSNAP COCONUT ICEBOX CAKE | RECIPE IN 2021 | ICEBOX CAKE, …
From pinterest.fr
HOW TO MAKE MOLLY'S GINGERSNAP COCONUT ICEBOX CAKE
From facebook.com
GINGERBREAD PUMPKIN ICEBOX CAKE (NO BAKE) - THE BUSY BAKER
From thebusybaker.ca
MANGO COCONUT GINGER ICEBOX CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
GINGER SNAP ICEBOX CAKE - FINITE FOODIE
From finitefoodie.com
PUMPKIN GINGERSNAP ICEBOX CAKE - LIFE'S AMBROSIA
From lifesambrosia.com
GINGERSNAP ICEBOX CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GINGERSNAP-MANGO ICEBOX CAKE
From mollybelsrecipes.blogspot.com
VANILLA COCONUT ICE BOX CAKE - LEMONSFORLULU.COM
From lemonsforlulu.com
GINGERSNAP COCONUT ICEBOX CAKE | RECIPE IN 2021 | ICEBOX CAKE …
From pinterest.com
GINGERSNAP ICEBOX CAKE WITH MAPLE WHIPPED CREAM
From marlameridith.com
RECIPES > BAKED GOODS > HOW TO MAKE SLICE& BAKE GINGERSNAP …
From mobirecipe.com
GINGERSNAP COCONUT ICEBOX CAKE RECIPE - FOOD NEWS
From foodnewsnews.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