ICE BOX CAKE II
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
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
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
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.
ICEBOX CAKE
You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ICE BOX FRUITCAKE II
Make and share this Ice Box Fruitcake II recipe from Food.com.
Provided by Kim19068
Categories Dessert
Time P1DT45m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Combined crushed wafers, coconut, chopped cherries, pecans and pineapple and place in large bowl. Mix well. Also add raisins, if desired.
- Melt marshmallows in top of double boiler.
- Add milk to melted marshmallows and mix well.
- Remove from heat and pour onto wafer mixture. Mix well.
- If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into "logs" and wrap in waxed paper.
- Chill at least 24 hours before serving -- the longer the chilling, the better.
- Serving Suggestions Slice into 1/2" slices and arrange on small platter.
- Best served cold.
- Can be made 2 weeks in advance.
Nutrition Facts : Calories 6234.5, Fat 391.2, SaturatedFat 107.5, Cholesterol 135, Sodium 1683.2, Carbohydrate 660.8, Fiber 55.1, Sugar 346.8, Protein 84.8
ICEBOX CAKE (MAGNOLIA ADAPTATION)
This recipe was on Oprah's website and is an adaptation of Magnolia Bakery's icebox cake. It has to chill overnight, but it's deceptively simple to make. This works best with Nabisco famous wafers.
Provided by Sascha
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 809.4, Fat 56.1, SaturatedFat 31, Cholesterol 164.7, Sodium 538.7, Carbohydrate 71.5, Fiber 2.9, Sugar 31.9, Protein 8.1
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