Icebox Freezer Cake Food

ICEBOX CAKE

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.

LEMON ICEBOX (OR FREEZER) CAKE

Steps:

• Cream butter & sugar together.
• Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
• Beat the egg whites till stiff & fold them into the butter mixture.
• Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
• Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
• Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
• Idea Option: Sub lime for the lemon? Yum!

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.

ICEBOX FREEZER CAKE

Steps:

• Mix all ingredients together in large bowl until all is covered throughly with condensed milk.
• Pour into greased loaf pan cover with aluminum foil and freeze until hard.
• Serve frozen.