Icebox Cake With Orange Caramel Cream Food

CINNAMON AND CREAM CHEESE ICEBOX CAKE

Steps:

• In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 to 4 minutes. Slowly add the cream cheese and beat until fully incorporated.
• Spread 1 1/2 cups cream cheese mixture on the bottom of a springform pan and arrange a layer of graham crackers on top. Spread another 1 1/2 cups cream cheese mixture and one more layer of graham crackers. Spread the remaining cream cheese mixture on top, making sure you have a smooth top. Cover the pan with plastic wrap, making sure it touches the top layer, and freeze until firm, about 2 hours.
• Remove from the freezer and place in the refrigerator for about 6 hours to defrost but still remain firm.
• Place the remaining graham crackers in a food processor and grind until you have fine crumbs. Using your hand mixer, whip the remaining 1 cup cream until stiff peaks form and add the cinnamon and the remaining 3 tablespoons sugar.
• Remove the plastic wrap and the side of the pan and frost the cake all over with the cinnamon cream. Sprinkle the whole top of the cake with graham cracker crumbs. Serve cold.
• What Really Makes This Recipe Sing: This is a wonderful cake to serve while entertaining in the summer. Your guests will be amazed at this. And to think, you didn't even have to turn your oven on.
• BYOC: Melt your favorite farmer's market berry preserve and serve as a sauce. If you can't fine chocolate graham crackers, try using chocolate wafers.

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

ORANGE ICEBOX CAKE

Steps:

• Combine sugar and water, bring to a boil and cook until it thickens to a syrup.
• Dissolve gelatin in 1 cup of water, stir into syrup and cool.
• Stir fruit and juices into the cooled mixture.
• Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form.
• Fold whipped cream and pecans into fruit mixture.
• Line a large angel food or tube pan with waxed paper.
• Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight.
• To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.