OLD-FASHIONED ICEBOX CAKE
This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!
Provided by Blair Lonergan
Categories Dessert
Time 4h15m
Number Of Ingredients 6
Steps:
- In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
- Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
- Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
- Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
- Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
- Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
- Cover loosely and refrigerate for at least 4 hours, or up to overnight.
Nutrition Facts : ServingSize 1 slice, Calories 357.5 kcal, Carbohydrate 35.2 g, Protein 3.6 g, Fat 23 g, SaturatedFat 13.2 g, Cholesterol 71.3 mg, Sodium 293.7 mg, Fiber 1.3 g, Sugar 16.5 g, UnsaturatedFat 8.2 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.
GRAHAM CRACKER ICEBOX CAKE
Steps:
- Gather the ingredients.
- Blend the pudding mix and milk in a large bowl. Stir with a wire whisk until well blended and place in the refrigerator.
- In a medium bowl, combine 1 1/2 cups of the cream with the confectioners' sugar and vanilla. Beat until stiff peaks form.
- Fold the whipped cream into the chilled pudding mixture.
- Place 1 single layer of graham crackers in the bottom of a 9x13-inch baking pan. Do not crumble the crackers, leave them whole. You can fill in gaps with crackers broken in half if necessary.
- Spoon half of the pudding mixture over the crackers and spread evenly.
- Repeat the process by placing another layer of crackers and the remaining pudding mixture. Finish up by placing graham crackers as the final and upper layer.
- Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set slightly.
- Stir the chocolate frosting.
- In a small bowl, whip the remaining 1/2 cup cream and stir it into the frosting.
- Spread the mixture on top of the cake up to the edges of the pan.
- Sprinkle with the toasted nuts or coconut, if using.
- Cover and refrigerate the cake for at least 6 hours before serving.
- Serve and enjoy.
Nutrition Facts : Calories 266 kcal, Carbohydrate 26 g, Cholesterol 38 mg, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, Sodium 131 mg, Sugar 21 g, Fat 17 g, ServingSize 12-16 servings, UnsaturatedFat 0 g
GRAHAM CRACKER ICEBOX CAKE
This is so good! I got the recipe from my M-I-L. The middle is very rich, and tastes like a really creamy ice cream. NOTE* The eggs in this recipe are not cooked.
Provided by Mamafox61
Categories Frozen Desserts
Time 3h15m
Yield 10-12 small cakes, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8x8 pan.
- Melt half of the butter in a skillet, and mix well with graham cracker crumbs.
- Place half of the graham cracker crumbs in the bottom of your 8x8 pan, press down and let cool.
- Add the chopped nuts to the pan.
- Take the other half of the butter and cream with the powdered sugar.
- Separate the eggs, add the yolks to the sugar one at a time and beat thoroughly.
- Beat the egg whites until stiff, then fold in with the sugar,egg and butter mixture.
- Add the vanilla.
- Stir the sugar mixture in with the whipped cream, make sure it is incorporated well, but don't over mix.
- Place in the 8x8 pan and top with remaining graham cracker crumbs.
- Cover with plastic wrap and freeze for 3-4 hours or until hard.
Nutrition Facts : Calories 362.6, Fat 24.6, SaturatedFat 12.5, Cholesterol 120.5, Sodium 234.6, Carbohydrate 32.3, Fiber 1.1, Sugar 22.9, Protein 4.7
GRAHAM CRACKER ICE BOX CAKE
Make and share this Graham Cracker Ice Box Cake recipe from Food.com.
Provided by LoneStarLadee
Categories Dessert
Time 30m
Yield 1 cake, 126 serving(s)
Number Of Ingredients 6
Steps:
- Melt marshmallows and Eagle Brand milk in double broiler.
- Finely crush graham crackers and mix well with pecans and raisins.
- Pour marshmallow mixture over cracker mixture and mix well.
- Pack in plastic lined Graham Cracker box and refrigerate for two day to one week to solidify.
- Then invite The Holloway's over.
Nutrition Facts : Calories 72.4, Fat 3.2, SaturatedFat 0.5, Cholesterol 1.1, Sodium 29.4, Carbohydrate 10.9, Fiber 0.6, Sugar 7.3, Protein 1
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
BERRY ICEBOX CAKE
Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!
Provided by Kraft Heinz
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
- Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
- Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
- Cover with remaining cream cheese mixture.
- Refrigerate overnight.
- Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.
MOM'S FAMOUS GRAHAM CRACKER CAKE
This unique cake keeps wonderfully in the freezer to be enjoyed year round. A Christmas tradition in our family-relatives beg to get this as a gift every year!
Provided by TGirl
Categories Dessert
Time 1h40m
Yield 1 cake, 16-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs, one at a time.
- Add rest of ingredients, mix well.
- Bake in tube pan (greased and floured)-OR-.
- bake in prepared loaf pans to give away as gifts.
- Bake at 350 degrees till done (approx. 1 1/2 hours).
Nutrition Facts : Calories 438.5, Fat 24.3, SaturatedFat 12.2, Cholesterol 98.7, Sodium 387.8, Carbohydrate 51.3, Fiber 2.4, Sugar 34.8, Protein 6.4
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