Icebox Supreme Dessert Recipes

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

OLD-FASHIONED ICE BOX DESSERT

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.

OLD FASHIONED ICE BOX DESSERT

Steps:

• Arrange graham squares in even layer on bottom of 13x9-inch pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 minute Gently stir in half of the whipped topping; spread over grahams in pan; cover with remaining whipped topping. Top with fruit.
• Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover dessert in refrigerator.

ICEBOX DESSERT

Steps:

• Mix up crumbs, butter, and brown sugar.
• Reserve 1/4 of crumbs (to go on top).
• Put rest of crumbs in 8 or 9 (sprayed with Pam) inch pan (it will be thicker in the 8 inch pan).
• Mix the two egg yolks, 1/2 cup white sugar, 1/2 cup milk, dash salt (I mix it in my mini-blender so I don't have any lumps).
• Cook mixture in a medium saucepan over medium low heat.
• Stir constantly until the mixture is thick enough to coat a spoon (doesn't take too long so don't let it get too thick or it will be difficult to fold into the whipped cream/egg whites).
• Take off heat.
• Add the vanilla, envelope of gelatin (that's been dissolved in 2 Tablespoons water) and let cool.
• (If you're in a hurry, put the mixture in a stainless steel bowl and set it over a bowl of ice water and it will chill super fast).
• If you put it in the fridge watch it, since it will set up fast.
• Whip the egg whites till stiff with mixer.
• If by chance you've let it set up too hard, pop it in the micro and it will soften up and it will turn out fine Fold in the cup of whipped cream (fresh!) and fluffy whipped egg whites (again, don't whip either too stiff or they'll be difficult to fold in smoothly).
• Gently spread your custard mixture over your prepared graham crackers in the pan.
• Sprinkle reserved graham crackers on top.
• Chill for a couple of hours.
• Enjoy!

LEMON ICEBOX DESSERT

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.