No Bake Strawberry Icebox Cake Recipes

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3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY



3-ingredient Strawberry Icebox Cake Recipe by Tasty image

Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry

Provided by Camille Bergerson

Categories     Desserts

Yield 9 servings

Number Of Ingredients 3

5 cups sweetened whipped cream
11 large rectangular graham crackers
3 cups strawberry, chopped

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!

Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE



Easy No-Bake Strawberry Ice Cream Cake image

It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
2 pints strawberry ice cream
1 (8 ounce) container thawed frozen whipped topping
6 large fresh strawberries, sliced
1 sprig fresh mint, leaves picked

Steps:

  • Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
  • Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
  • Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 36.8 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 368.5 mg, Sugar 8.2 g

STRAWBERRY CREAM CHEESE ICEBOX CAKE RECIPE - (3.9/5)



Strawberry Cream Cheese Icebox Cake Recipe - (3.9/5) image

Provided by á-46109

Number Of Ingredients 7

2 pounds strawberries
2 sleeves graham crackers
1 (8-ounce) package cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
2 (3.4 ounce) packages instant cheesecake flavored pudding
3 cups milk
1 (12-ounce) carton Cool Whip, divided

Steps:

  • Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it's mixed up. Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours. When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

NO BAKE STRAWBERRY ICE BOX CAKE



No Bake Strawberry Ice Box Cake image

Yield 15

Number Of Ingredients 7

2 pounds fresh strawberries (sliced)
1 quart whipping cream (divided)
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract - optional
1 (14.4 ounce) box graham crackers
1 cup milk chocolate chips (or chocolate chunks)

Steps:

  • Wash and slice berries.
  • With a hand mixer or in the bowl of a stand mixer, whip 3 1/4 cups of cream until it just holds stiff peaks.
  • Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
  • Cover bottom of pan with graham cracker sheets.
  • Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
  • To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
  • Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  • Refrigerate for at least four hours, or until the crackers have softened completely.
  • Garnish with additional berries.

Nutrition Facts : Servingsize 1 serving, Calories 98 kcal, Fat 5 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 7 mg, Carbohydrate 12 g, Sugar 10 g, Protein 1 mg

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