Pineapple Icebox Cake Recipes

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PINEAPPLE ICEBOX CAKE



Pineapple Icebox Cake image

Stay cool and whip up a delicious sweet treat with this pineapple icebox cake recipe! It's easy to assemble this dessert in minutes, then chilled until ready to serve! This is a great dessert for a summer barbecue.

Provided by Mary (The Goodie Godmother)

Categories     Desserts and Sweets

Time 2h15m

Number Of Ingredients 12

12 sheets graham crackers
1 cup heavy whipping cream
3 tablespoons powdered sugar (see notes)
Ingredients:
12 sheets graham crackers
1 cup heavy whipping cream
3 tablespoons powdered sugar (see notes)
1 20-ounce can crushed pineapple in juice
2 3.5-ounce packages of instant vanilla pudding
1 cup sour cream or plain Greek yogurt (see notes)
1 teaspoon vanilla
1 cup toasted shredded coconut (optional)

Steps:

  • If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
  • In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
  • In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
  • Fold the whipped cream into the pineapple and pudding mixture.
  • Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
  • Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
  • Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.

PINEAPPLE ICEBOX CAKE



Pineapple Icebox Cake image

Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.

Provided by WizzyTheStick

Categories     Frozen Desserts

Time P1DT20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

6 ounces butter
1 1/2 cups icing sugar
4 eggs (separated)
1 teaspoon vanilla
2 cups pineapple slices (diced)
1 cup brazil nut (chopped)
1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
2 cups whipped cream

Steps:

  • Cut the cake into one inch thick slices.
  • Cream butter and icing sugar until fluffy.
  • Add egg yolks one at a time, beating after each addition and scraping the sides.
  • Add vanilla, pineapple and brazil nuts.
  • Beat egg whites until stiff but moist and fold into mixture gently.
  • Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
  • Cover with foil and freeze for 24 hours.
  • When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
  • Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

ICEBOX CAKE



Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h20m

Yield 12 servings

Number Of Ingredients 3

1 quart heavy whipping cream
1 cup powdered sugar
One 9-ounce box thin chocolate wafer cookies

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.

PINEAPPLE ICEBOX CAKE



Pineapple Icebox Cake image

An old-fashioned icebox cake is a perfect dessert for warm summer evenings. This version, made with vanilla wafers, pudding mix and pineapple, brings tropical sweetness to the end of a warm night.

Provided by By Angie McGowan

Categories     Dessert

Time 8h15m

Yield 8

Number Of Ingredients 7

2 boxes (6-serving size each) vanilla pudding and pie filling mix (not instant)
5 1/4 cups milk
3/4 cup pineapple juice
2 cans (20 oz each) sliced pineapple, drained
1 box (12 oz) vanilla wafer cookies
2 cups whipping cream
2 tablespoons powdered sugar

Steps:

  • In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
  • In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
  • In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
  • To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

Nutrition Facts : Calories 660, Carbohydrate 88 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 68 g, TransFat 1 g

PINEAPPLE ICEBOX DESSERT



Pineapple Icebox Dessert image

"While living in Italy, I fell in love with Italian tiramisu, but I didn't like all the fat and calories it contains," remarks Julie Vyska of North Las Vegas, Nevada. "So I substituted healthier ingredients to make this pineapple version."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 15 servings.

Number Of Ingredients 5

2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup reduced-fat whipped topping
1 can (20 ounces) pineapple tidbits
2 packages (3 ounces each) ladyfingers

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 234mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.

CREAMY STRAWBERRY ICEBOX CAKE



Creamy Strawberry Icebox Cake image

My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1 container (5.3 ounces) plain Greek yogurt
9 whole graham crackers
3 cups fresh strawberries, sliced

Steps:

  • In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

ICE BOX CAKE II



Ice Box Cake II image

A recipe that I have been making for years, a great potluck dessert.

Provided by Lenna

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 6h25m

Yield 12

Number Of Ingredients 6

1 (16 ounce) package large marshmallows
2 (15 ounce) cans crushed pineapple
4 bananas
¼ cup chopped walnuts
1 cup heavy whipping cream, whipped
2 cups graham cracker crumbs

Steps:

  • Line one 9x13 inch baking pan with the graham cracker or vanilla wafer crumbs. Reserve a few crumbs as a garnish for the top.
  • Drain the pineapple, saving the juice. Melt the marshmallows in the pineapple juice over low heat. Once melted set aside to cool.
  • Cut up the bananas into chunks. Mix the bananas, chopped nuts, and crushed pineapple into the cooled marshmallow mixture.
  • Fold the fruit mixture into the whipped cream. Spoon batter into the graham cracker or vanilla wafer lined pan. Sprinkle the reserved crumbs on top. Chill well before serving. Makes about 12 to 18 servings.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 61.7 g, Cholesterol 13.6 mg, Fat 6.9 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 119.5 mg, Sugar 40.8 g

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