Red White And Blue Icebox Cake Food
RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
- Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
- Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.
RED, WHITE AND BLUE ICEBOX CAKE
Serve our Red, White and Blue Icebox Cake for a patriotic 4th of July dessert! Celebrate with a red, white and blue cake drizzled with white chocolate.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in COOL WHIP.
- Break whole graham crackers crosswise in half. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, strawberries and blueberries. Repeat all layers twice.
- Refrigerate 4 hours. When ready to serve, melt chocolate as directed on package; drizzle over dessert.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
RED, WHITE AND BLUE ICEBOX CAKE
A really easy cake that's perfect for the 4th of July and Memorial Day! My mom used to make this quite often when I was a kid. Photo Credit: Kraft
Provided by Annelise Friedman
Categories Other Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in cool whip.
- 2. Break whole graham crackers crosswise in half. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, raspberries and blueberries. Repeat all layers twice.
- 3. Refrigerate for 4 hours. When ready to serve, melt chocolate & drizzle over cake.
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- Place a large mixing bowl and a stand mixer whisk or electric mixer beaters in the refrigerator for about 15 minutes to chill.
- While the utensils are chilling, wash the strawberries and drain them on a paper towel. Remove the leaves and the core of the strawberries and slice them thinly. Set aside.
- Wash the blueberries and drain on paper towels. Use another paper towel to dry them off. Set aside.
- Add the cream, powdered sugar, vanilla, and salt to the chilled bowl. Beat on low for 3-4 minutes, then switch to high speed. Beat for a few more minutes or until the cream is whipped and holds stiff peaks.
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