ICE BOX CAKE
Steps:
- Place mixing bowl in freezer about 30 min before using to chill
- While mixing bowl is chilling, prepare fruit by cleaning and slicing strawberries
- In a large mixing bowl, beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form
- Divide whipping cream mixture into fourths
- Spread a small spoonful of cream on bottom of pan evenly
- Add graham crackers, trim crackers to fit if necessary
- Spread ¼ of the whipping cream mixture on top of the graham crackers
- Add ⅓ of the fruit on top of the whipping cream
- Optional but helpful to level the crackers - Add a small amount of whip cream on top of the fruit to level it.
- Add another layer of graham crackers, pressing down gently into the cream
- Then repeat layers, finishing the cream on top
- Cover and refrigerate overnight
- Garnish with additional fruit if you like
- Serve chilled
- Store leftovers in the refrigerator
GRANDMA'S ICEBOX CAKE
My grandma's staple summer dessert - icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.
Provided by Michelle
Categories Dessert
Time 3h30m
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
- Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
- Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
- Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 338 kcal, Carbohydrate 59 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 443 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
ICEBOX CAKE
You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDMA'S ICE BOX CAKE
Steps:
- Prepare the pudding as directed on box. Mix in the Cool Whip.
- Layer your cake pan with graham crackers, then pudding mix. Continue till you run out of pudding mix. Top with crushed graham crackers.
- Refrigerate and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA ELAINE'S ICE BOX CAKE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Whip in a medium bowl all of the cream, when whipped add sugar and vanilla extract. Drain pinapple. Wash and slice strawberries. Peel and slice bananas. Layer in whipped cream, cookies, fruit, whipped cream, cookies, fruit until the dish is almost filled to the top (about 4 or 5 layers). Chill for a few hours and serve.;
GRANDMA'S CHRISTMAS ICEBOX COOKIES
A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.
Provided by laurita
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
- Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g
GRANDMA'S ICE BOX COOKIES
A family favorite that Grandma always includes in her cookie tins at Christmas. When melting the chocolate, adding in a few tablespoons of creamy peanut butter (or more, depending on your taste) makes the cookies easier to slice after freezing without really flavoring the chocolate. Easy to keep a frozen log in the freezer to bake in a hurry.
Provided by Jvangess
Categories Dessert
Time 2h8m
Yield 30 40 cookies.
Number Of Ingredients 9
Steps:
- Sift flour, baking soda, cinnamon and salt together and set aside.
- Cream together shortening and sugars, add eggs.
- Mix flour and shortening mixture together.
- Divide dough in half, place each half on a sheet of wax paper.
- Shape dough into logs along length of wax paper. Freeze for 30 minutes.
- Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
- Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
- Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
- Allow dough to freeze for at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
- Bake on greased cookie sheet for 8-10 minutes.
Nutrition Facts : Calories 274.3, Fat 14.3, SaturatedFat 4.8, Cholesterol 18.6, Sodium 172.3, Carbohydrate 35.5, Fiber 1.2, Sugar 20, Protein 3
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
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