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.
PEACH BAKLAVA ICEBOX CAKE
This chilled cake is a baklava-lover's dream come true. The familiar flavors of honey and pistachios are there, plus juicy peaches. Full sheets of graham crackers make clever layers between the fruit and tangy Greek yogurt filling.
Provided by Food Network Kitchen
Categories dessert
Time 8h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
- Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
- When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.
PEACH ICEBOX CAKE (PEACH REFRIGERATOR CAKE)
This peach icebox cake is refreshing, delicious and easy to make. Use fresh peaches when they're in season, or canned peaches to make this summer dessert any time of the year.
Provided by Jolina
Categories Dessert
Time 8h30m
Number Of Ingredients 6
Steps:
- In a large bowl using an electric hand mixer or using a stand mixer fitted with the whisk attachment, whisk 2 cups heavy cream and 2 tbsp sugar to stiff peaks. Set aside. If not using immediately, chill in the fridge.
- Place a layer of graham crackers at the bottom of a deep 8×8 inch baking dish.
- Evenly spread a heaping cup of cream mixture on top of your graham crackers.
- Assemble a layer of peach slices on top of that.
- Repeat by covering the peaches with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with more peaches.
- Chill the peach icebox cake in the fridge overnight or freeze for at least 4 hours (see notes).
Nutrition Facts : Calories 131 kcal, Carbohydrate 8 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 11 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CREAMY PEACH ICEBOX CAKE
Layers of cool and creamy ice cream, sweet pound cake, and juicy fresh fruit hit the spot on a hot day. You only need seven ingredients to create this show-stopping dessert which is guaranteed to be a hit at your next summer party. Here is the secret to getting clean and neat slices: run hot water over the blade of your knife, wipe it with a moist towel, and cut. Do this for each slice. While prep time is only 20 minutes, this dessert needs at least 8 hours of freezing time, so be sure and plan ahead if you want to make this for a gathering.
Provided by Pam Lolley
Categories Cakes
Time 20m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch-thick slices. (You will have 18 to 24 slices.) Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allowing a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use.
- Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trimming slices, if needed, to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat process with 6 to 8 remaining cake slices (trimming if needed), and remaining ice cream and preserves. Arrange last 6 to 8 cake slices over preserves layer. Pull plastic wrap overhang up and tightly over cake. Freeze 8 hours.
- Beat cream and vanilla extract with an electric mixer on high speed until foamy, 30 seconds. Gradually add powdered sugar, beating until stiff peaks form, 1 to 2 minutes.
- Remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake.
- Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth, 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately.
PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE
Stir raspberry syrup (composed of freshly mashed berries and sugar) into Greek yogurt to form a whipped cream base that's pleasantly tangy and refreshing. Combined with peach slices and graham crackers, it becomes a lightly sweet icebox cake that epitomizes summer. Add double layers of graham crackers to keep it sturdy.
Provided by Cooking Channel
Categories dessert
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
- Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
- Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
- Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
- Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
- When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
PEACH ICEBOX CAKE
Make and share this Peach Icebox Cake recipe from Food.com.
Provided by nina6876
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Trace two 8 inch circles on each of two 12 x 16 inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
- Finely grind almonds and all but 1 T of sugar in a food processor, about 1 minute. Transfer to a large bow.
- Beat egg whites and salt in an electirec mixer with the whisk attachment until soft peaks form, about 1 minute. Add remaining tablespoon of sugar and beat for 30 seconds.
- Fold a third of egg whites into almonds and sugar until well combined. Fold in remaining egg whites until just incorporated.
- Divide the mixture evenly among the four traced circles. With an icing or rubber spatula, spread mixture to edge of circles.
- Bake until lightly browned and a tester comes out clean, about 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking.
- Remove from oven an transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchmetn and return cakes to wire racks to cool completely.
- Combine mascarpone, heavy cream, confectioners' sugar and vanilla extract in an electric mixer. Beat with the whisk attachment, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until ready to assemble the cake.
- Make Caramel Peach Sauce:.
- Peel peaches. Remove and discard pits and slice each half into 6 wedges.
- Combine sugar and 1/2 C water in a small saucepan; cover and cook over medium high heat until sugar is completely dissolved, 3 to 4 minutes. Unvocer, reduce heat to medium low, and cook until sugare turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water, to prevent crystals from forming.
- Working quickly, remove pan from heat and stir in peaches with a wooden spoon. Return saucepan to heat and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
- Remove peaches and sugar syrup from heat and let cool slightly. Transfer half the mixture to a medium bowl and set aside. Transfer the other half to a food processor and puree until smooth, about 30 seconds.
- Divide puree in half; combine one half with the caramelized sliced peaches. Cover with plastic wrap and refrigerate until the cake is served. Reserve the remaining puree (about 3/4 C) to assemble the cake.
- Place 1 cake layer right side up on a serving plate. Brush lightly with peach schnapps and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps and spread remaining mascarpone cream over the top. Insert 4 or 5 toothpicks into the cake and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
- When ready to serve, remove the toothpicks. Lift peach pieces out of the sauce and arrange on top of the cake. Serve remaining sauce on the side or spoon over cake slices.
Nutrition Facts : Calories 311.4, Fat 14.2, SaturatedFat 1.1, Sodium 80.9, Carbohydrate 41.8, Fiber 4.1, Sugar 37, Protein 8.2
BANANA-PEACH ICEBOX CAKE
Embrace warmer weather with our Banana-Peach Icebox Cake! Made with JELL-O Banana Cream Flavor Instant Pudding, canned peach slices and real bananas, this banana-peach icebox cake is a sweet way to enjoy summertime flavors.
Provided by My Food and Family
Categories Home
Time 12h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Add sour cream and COOL WHIP; mix well.
- Drain peaches, reserving juice. Reserve 3 peach slices for later use. Slice bananas and chop remaining peach slices; place in medium bowl.
- Spread 1/3 cup of the pudding mixture onto bottom of 9-inch springform pan; top evenly with half of the ladyfinger pieces. Drizzle with half of the reserved peach juice; cover with 1-1/2 cups of the remaining pudding mixture.
- Top with layers of fruit mixture, half of the remaining pudding mixture and remaining ladyfinger pieces. Drizzle with remaining peach juice. Top with remaining pudding mixture.
- Cut reserved peach slices lengthwise in half; arrange over top of dessert.
- Refrigerate overnight.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.9909 g, Sugar 0 g, Protein 3 g
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