Red White Blue Icebox Cookies Food
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, BLUE ICEBOX COOKIES
Red, White, and Blue Icebox Cookies are a make-ahead dessert you'll love for your summer parties and picnics. Decked out with star sprinkles and a sweet lemon glaze, these treats are ready for independence day!
Provided by Aimee
Categories Cookies
Time 3h39m
Number Of Ingredients 12
Steps:
- For the cookies, beat butter and sugar in mixing bowl until combined (about 2-3 minutes). Add egg and extract. Beat in flour, salt baking powder and milk. Mix until fully combined and dough comes together.
- Divide dough in half. Roll each half into a 12 inch log. Wrap dough in plastic wrap and place in a paper towel tube that has been cut lengthwise. Freeze for 3 hours, overnight, or up to one month.
- When ready to bake, remove from freezer and unwrap. Do not thaw. Slice frozen dough into 1/4 inch slices.
- Bake cookies in a 350 degree oven on a parchment paper lined baking sheet for 9-11 minutes. Remove and cool completely.
- For the glaze, whisk together the powdered sugar, lemon extract and milk until smooth. Dip tops of each cookie in glaze, allowing excess to drip off. Add sprinkles after every dozen cookies. Allow glaze to set, about 30 minutes. Store in airtight container. ENJOY!
Nutrition Facts : Calories 73 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 25 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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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- Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
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