Ice Box Cake I Food

ICEBOX CAKE

Steps:

• In a standing mixer fit with the whisk attachment, or with an electric mixer by hand, whip cream, powdered sugar, and vanilla together until soft peaks form.
• Cover the inside of the loaf pan with plastic wrap. Spread a thin layer of whipped cream on the bottom. Stand up a cookie on each short end of the loaf pan.
• Stack 9 wafers on top of each other, spreading about 1 tablespoon of cream filling on top of each wafer. Repeat with remaining wafers until you have 3 stacks of 9 wafers each (up to 11 wafers if that is what you need to fill the row).
• Lay the cookie stacks on their sides in the loaf pan (you should have 3 rows). Reserve half the whipped cream covered in the refrigerator. Cover completely with remaining whipped cream.
• Cover with plastic wrap and refrigerate at least 4 hours or overnight. Turn out from loaf pan and cover with remaining whipped cream. Freeze 30 minutes or until solid. Slice and serve.

TROPICAL ICEBOX CAKE

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

ICEBOX CAKE

Steps:

• Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.
• In a 9-by-9-inch cake pan with a removable bottom, spread a layer of whipped cream. Top with a layer of cookies. Continue layering cream and cookies, finishing with a layer of cream, until all the cookies are incorporated. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.
• Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until soft peaks form. Transfer to a pastry bag fitted with a large star tip. Remove cake from refrigerator, and unmold. Pipe whipped cream over top and sides. Garnish with chocolate curls. Serve immediately.

ICEBOX CAKE

Steps:

• In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.

ICEBOX CAKE (MAGNOLIA ADAPTATION)

Steps:

• In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
• On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
• Spread with 1/2 cup whipped cream, making a 7-inch circle.
• Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
• To serve, dust top lightly with cocoa powder or chocolate shavings.

LOW CALORIE AND VERY SIMPLE ICEBOX CAKE

Steps:

• Break graham crackers into pieces to line (bottom and sides of-) a 9 x 5 loaf pan.
• There should be enough remaining crackers to make 2 more layers.
• Place one layer of crackers in pan; set remaining crackers aside.
• Prepare pudding according to package directions, using 3 cups of milk.
• After mixing, work quickly so it doesn't set up.
• Pour 1/3 pudding into pan, spreading evenly.
• Place layer of graham crackers on top.
• Put another 1/3 of pudding, then another layer of crackers.
• Top with the last of the pudding.
• Cover and chill overnight.