Grandma Josephines Ice Box Cake Food

GRANDMA'S ICEBOX CAKE

Steps:

• In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
• Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
• Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
• Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

GRANDMA'S ICE BOX CAKE

Steps:

• 1. Layer small, glass baking dish with graham crackers. You will layer complete bottom and sides. Reserve some crackers, crushed for topping.
• 2. Prepare and cook vanilla pudding according to instructions on box. (Tip) You might want to wash pan before making your chocolate pudding due to milk scorching.
• 3. Pour cooking vanilla pudding on top of graham crackers laid out in baking dish. Spread one cup of sliced banana into vanilla pudding (optional). Repeat instructions for chocolate pudding adding crushed graham cracker to top.

GRANDMA'S ICE BOX CAKE

Steps:

• Prepare the pudding as directed on box. Mix in the Cool Whip.
• Layer your cake pan with graham crackers, then pudding mix. Continue till you run out of pudding mix. Top with crushed graham crackers.
• Refrigerate and serve.

GRANDMA ELAINE'S ICE BOX CAKE

Steps:

• Whip in a medium bowl all of the cream, when whipped add sugar and vanilla extract. Drain pinapple. Wash and slice strawberries. Peel and slice bananas. Layer in whipped cream, cookies, fruit, whipped cream, cookies, fruit until the dish is almost filled to the top (about 4 or 5 layers). Chill for a few hours and serve.;

GRANDMA JOSEPHINES ICE BOX CAKE

Steps:

• Heat oven to 350. Beat first 7 ingredients in a mixer. Stir in chapped chocolate. Stir in 2 TBS candy (I did not) Pour into 2 9" round pans (I used 10 x 15) Bake 35- 40 minutes Cool completely. Fill and frost. I cut the cake in half horizontally, then split the sides. Frost each layer, sprinkling with candy. Freeze until set, then wrap and return to freezer.