Kahlua Chocolate Strawberry Icebox Cake Recipes

CHOCOLATE STRAWBERRY ICEBOX CAKE

Steps:

• Add all of the ingredients to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until firm peaks form, about 2 minutes.
• Cover the bottom of an 8-inch cake pan with a layer of about 12 cookies. Top with about 1/2 cup of the whipped cream and spread it out evenly. Sprinkle a third of the strawberries and 1/4 cup chocolate chips. Top with about 1/2 cup more of the whipped cream.
• Repeat with another layer of cookies, whipped cream, strawberries, chocolate chips, and then more whipped cream.
• Add a final layer of cookies followed by the last of the whipped cream. Arrange the remaining strawberries in any pattern you like and sprinkle with the last 1/4 cup of chocolate chips.
• Refrigerate for at least 4 hours, but preferably overnight, so that the cookies soften and absorb the balsamic whipped cream. Slice into wedges and serve.

CHOCOLATE-STRAWBERRY ICEBOX CAKE

Steps:

• In medium bowl, place strawberries. Sprinkle with 3 tablespoons powdered sugar; let stand 10 minutes. Crush with potato masher or spoon; set aside.
• In large bowl, beat whipping cream with whisk attachment of electric mixer on low speed until stiff peaks form.
• In medium bowl, beat cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until combined. Fold in whipped cream, then fold in mashed strawberries.
• Line bottom of 13x9-inch pan with single layer of graham crackers. Spread one-third of the strawberry-cream mixture over crackers; sprinkle with 1/3 cup of the chocolate chips. Repeat layers twice. Refrigerate 2 hours before serving.

CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE

Steps:

• Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
• Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
• Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
• Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

CHOCOLATE WAFER ICE BOX CAKE WITH FRESH STRAWBERRIES

Steps:

• In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
• On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
• Spread with 1/2 cup whipped cream, making a 7-inch circle. Leave the tips of the cookies showing.
• Spread layer of strawberries.
• Repeat with remaining ingredients, making 5 layers of cookies and 5 layers of strawberries and ending with a layer of cream.
• Crumble any leftover cookies.
• Top with whole strawberries and cookie crumbles.
• Cover with plastic wrap and refrigerate overnight.
• To serve, dust top lightly with cocoa powder or chocolate shavings.
• Time does not include overnight refrigeration. The refrigeration is important so the cookies go soft and cut easily.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

STRAWBERRY ICEBOX CAKE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
• Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
• Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

CHOCOLATE-COVERED STRAWBERRY ICEBOX CAKE

Steps:

• Using an electric mixer, mix both boxes of pudding mix with the milk on medium speed for 5 minutes.
• Add cream cheese and mix on high speed for 1 minute.
• Add whipped topping and mix on low speed for 1 minute.
• On a serving dish, arrange two graham crackers side by side with the longest sides next to each other. Using a piping bag or spatula, spread about 2/3 of a cup of the cheesecake mix over the graham crackers and top with a layer of sliced strawberries. Repeat the layering process until all of the graham crackers are used.
• Finish by drizzling the chocolate syrup over the cake and refrigerate for at least two hours before serving.