Grandmas Ice Box Cake Food

LEMON ICE BOX CAKE

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
• Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
• Garnish each serving with lemon zest when ready to eat.

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 RODOCKER'S OLD FASHIONED ICE BOX CAKE

Steps:

• 1. Place gelatin in large bowl, add 1/2 c. boiling water, stir until dissolved. Add sugar, stir until dissolved. Add cold water, stir. Set aside to cool. When I added the extra tsp. of gelatin and after setting aside, the gelatin had set up. I just placed it in the microwave for a few seconds on defrost to soften it just a bit.
• 2. Using a springform pan, place a good size piece of foil on bottom and run it up and around the sides of the pan. (The filling will weep slightly, this will keep it from leaking into the refrigerator.)
• 3. Line the sprinform pan with whole cookies (stand cookies on end all the way around the inside edge of pan with ridges facing outward; set aside. If using an angelfood type springform pan, line the cookies around the center tube that forms the hole also.
• 4. Crush 2nd package of cookies into fine crumbs; set aside.
• 5. Chop pecans, until finely chopped; set aside.
• 6. Peel grapes and cut in half, removing any visible seeds; set aside.
• 7. Beat whipping cream, place in fridge until needed.
• 8. Beat egg whites until soft peaks form, add vanilla and beat until stiff peaks form.
• 9. To gelatin mixture, add chopped pecans and peeled grapes. Fold beaten egg whites and whipped cream into gelatin mixture. Gently folding until throughly combined, while being careful not to deflate mixture.
• 10. Spoon into prepared springform pan. Smooth out top and sprinkle cookie crumbs on top.
• 11. Cover top with foil. Place in coldest part of fridge for at least 24 hrs.
• 12. To serve, remove foil. Remove springform ring, being careful not to disturb cookies. Each cookie is a slice of cake.

OH SO EASY ICE BOX COCONUT CAKE

Steps:

• Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
• Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
• Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
• Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.

GRANDMA'S CUSTARD CAKE

Steps:

• In a double boiler, combine well beaten egg yolks, granulated sugar, milk and cornstarch.
• Cook slowly until thick and smooth, stirring constantly.
• Mixture will become like thick custard.
• Remove from heat, add lemon juice and rind.
• Set aside to cool.
• Cream butter and confectioner's sugar very well.
• Add cooked egg mixture and mix with mixer until incorporated.
• Beat egg whites until very stiff.
• Fold into egg& sugar mixture very lightly by hand (leave small lumps of whites).
• Lightly grease spring form pan, bottom and sides.
• With strips of fingers (round side out), line side of pan (keeping them in the strip& not tearing them apart helps hold them up).
• Line pan bottom w/ concentric circles of single layer lady fingers (flat side down), putting fingers end to end.
• Break one or two fingers to fill in gaps.
• Cover bottom lady fingers with a layer of filling.
• Arrange another layer of concentric fingers, and add another layer of filling.
• Continue until filling is all used.
• End with a final layer of fingers.
• (Usually it will not go to the very top of the side fingers.) Try and reserve 4-5 of the best fingers for top garnish.
• Place in icebox and chill thoroughly, at least 12 hours or overnight.
• To serve: Remove to cake platter when ready to serve.
• Bend the tips of the edge lady fingers down and cover top layer of fingers (to the bent-edges of the side fingers) with a layer of whipped cream.
• Cut reserved fingers in half, lengthwise, and decorate top of cake with"spokes.
• "Add cherries (blot off excess liquid to prevent red color bleeding into the whipped cream).