Graham Cracker Icebox Cake Food

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.

GRAHAM CRACKER ICEBOX CAKE

Steps:

• Gather the ingredients.
• Blend the pudding mix and milk in a large bowl. Stir with a wire whisk until well blended and place in the refrigerator.
• In a medium bowl, combine 1 1/2 cups of the cream with the confectioners' sugar and vanilla. Beat until stiff peaks form.
• Fold the whipped cream into the chilled pudding mixture.
• Place 1 single layer of graham crackers in the bottom of a 9x13-inch baking pan. Do not crumble the crackers, leave them whole. You can fill in gaps with crackers broken in half if necessary.
• Spoon half of the pudding mixture over the crackers and spread evenly.
• Repeat the process by placing another layer of crackers and the remaining pudding mixture. Finish up by placing graham crackers as the final and upper layer.
• Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set slightly.
• Stir the chocolate frosting.
• In a small bowl, whip the remaining 1/2 cup cream and stir it into the frosting.
• Spread the mixture on top of the cake up to the edges of the pan.
• Sprinkle with the toasted nuts or coconut, if using.
• Cover and refrigerate the cake for at least 6 hours before serving.
• Serve and enjoy.

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.

EASY ICEBOX CAKE

Steps:

• Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
• Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
• Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
• Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

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!

ICE BOX CAKE II

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.

GRAHAM CRACKER ICE BOX CAKE

Steps:

• Melt marshmallows and Eagle Brand milk in double broiler.
• Finely crush graham crackers and mix well with pecans and raisins.
• Pour marshmallow mixture over cracker mixture and mix well.
• Pack in plastic lined Graham Cracker box and refrigerate for two day to one week to solidify.
• Then invite The Holloway's over.

GRAHAM CRACKER ICEBOX CAKE

Steps:

• Grease an 8x8 pan.
• Melt half of the butter in a skillet, and mix well with graham cracker crumbs.
• Place half of the graham cracker crumbs in the bottom of your 8x8 pan, press down and let cool.
• Add the chopped nuts to the pan.
• Take the other half of the butter and cream with the powdered sugar.
• Separate the eggs, add the yolks to the sugar one at a time and beat thoroughly.
• Beat the egg whites until stiff, then fold in with the sugar,egg and butter mixture.
• Add the vanilla.
• Stir the sugar mixture in with the whipped cream, make sure it is incorporated well, but don't over mix.
• Place in the 8x8 pan and top with remaining graham cracker crumbs.
• Cover with plastic wrap and freeze for 3-4 hours or until hard.