3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY
Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry
Provided by Camille Bergerson
Categories Desserts
Yield 9 servings
Number Of Ingredients 3
Steps:
- Spread a thin layer of whipped cream in a square glass baking dish.
- Layer graham crackers on top, then cover with a layer of whipped cream.
- Sprinkle ⅓ of the strawberries on top, then layer with cream again.
- Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
- Refrigerate for at least 3 hours.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams
STRAWBERRY ICEBOX CAKE
Wonderful recipe for those hot summer days when you just don't want to turn on the oven! There is never any left when this icebox cake goes to a BBQ!
Provided by mamascooking
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h21m
Yield 12
Number Of Ingredients 4
Steps:
- Spread some whipped topping on the bottom of a 9x13-inch pan. Place 5 graham cracker sheets in the center. Break up 2 more sheets to cover the edges.
- Cover the top of the crackers with more whipped topping and then some sliced strawberries. Repeat layers 3 more times, ending with strawberries on top.
- Place chocolate chips in a resealable plastic bag and microwave at 10-second intervals until melted. Snip off 1 corner of the bag and drizzle melted chocolate over the strawberries. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 49.7 g, Fat 4.8 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 228.4 mg, Sugar 22.2 g
STRAWBERRY ICEBOX CAKE
Try our Strawberry Icebox Cake for a taste of summer on a plate! This sweet Strawberry Icebox Cake is easy to make with instant pudding and fresh berries.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
- Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
- Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.2452 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY ICEBOX CAKE
Make and share this Strawberry Icebox Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello in boiling water.
- Add sugar and marshmallows.
- Make sure water is boiling hot or marshmallows will not dissolve.
- Let stand till thick.
- Beat with mixer, add cool whip and thawed berries.
- Line bottom of oblong cake pan with crushed wafers.
- Put half of berry mixture on top then add another layer of wafers and another of berry mixture ending with wafers.
- Put in the fridge and chill.
- Serve when well chilled and set.
Nutrition Facts : Calories 658.2, Fat 28.3, SaturatedFat 9.6, Sodium 399.7, Carbohydrate 98.3, Fiber 4.7, Sugar 48.6, Protein 8.2
STRAWBERRY ICEBOX CAKE - ANOTHER ONE
Found this in Family Circle and it looks absolutely fabulous!!! (cooking time includes time to refrigerate it)
Provided by jovigirl
Categories Dessert
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
- Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
- Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
Nutrition Facts : Calories 258.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 95.3, Sodium 57.3, Carbohydrate 36.9, Fiber 1.6, Sugar 28.2, Protein 4.4
STRAWBERRY ICE BOX CAKE
Steps:
- LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
- STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
- COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.
STRAWBERRY ICEBOX CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
- Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.
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STRAWBERRY ICEBOX CAKE - MRFOOD.COM
From mrfood.com
5/5 (1)Category Cakes
- Spread one-third of strawberry cream mixture over graham crackers. Place half the strawberry slices on top. Repeat layers 2 more times, ending with strawberry cream mixture. Drizzle with chocolate and garnish with whole strawberries. Refrigerate until chilled.
STRAWBERRY ICEBOX CAKE WITH MAPLE-GINGER CREAM - FOOD …
From foodandwine.com
Servings 8-12Total Time 8 hrs 45 minsCategory Cake
- Hull and thinly slice 1 pound of the strawberries (you’ll have about 3 cups); set aside. Cut remaining 1/2 pound strawberries into mixed halved and quartered pieces (you’ll have about 1 cup); set aside.
- Beat crème fraîche, powdered sugar, ginger, and 1/4 cup of the maple syrup in a medium bowl with an electric mixer on high speed until thickened, about 1 minute. Set aside.
- Beat whipping cream in a large bowl with electric mixer on medium-high speed until stiff peaks form, about 1 minute, 30 seconds. Fold whipped cream into crème fraîche mixture. Spread about 1/2 cup whipped cream mixture evenly in bottom of an 8-inch square baking dish.
- Place milk in a small bowl. Dip each cookie briefly into milk to coat, letting excess drip off; place dipped cookies on a plate. Arrange a single layer of cookies over whipped cream mixture in baking dish. Spread evenly with 1 heaping cup whipped cream mixture. Top evenly with half (about 1 1/2 cups) of the sliced strawberries. Layer with an additional single layer of cookies, 1 heaping cup whipped cream mixture, and remaining sliced strawberries. Layer with an additional single layer of remaining cookies, followed by remaining whipped cream mixture.
NO BAKE STRAWBERRY CHEESECAKE ICEBOX CAKE RECIPE - JULIE'S ...
From julieseatsandtreats.com
5/5 (12)Total Time 4 hrs 30 minsCategory DessertCalories 263 per serving
- In the bottom of a 9x13 pan place a single layer of graham crackers. Spread 1/3 of the cheesecake pudding on top of the graham crackers and then a 1/3 of the Cool Whip on top of the pudding mixture followed by 1/3 of the sliced strawberries.
STRAWBERRY ICEBOX CAKE (NO-BAKE) + VIDEO
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Servings 12Total Time 3 hrs 30 mins
FOOD PLAYLIST | STRAWBERRY ICEBOX CAKE
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From littlespoonfarm.com
Ratings 4Calories 403 per servingCategory Dessert
- Preheat your oven to 350°F (176°C). Combine the graham cracker ingredients in a medium size mixing bowl with a stiff spatula. Use your hand to work the dough until it comes together into a ball and there are no dry bits left in the bowl. (The mixture will be dry. Resist the urge to add more liquid.)
- Place the whipped cream ingredients into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Place the whipped cream in the fridge until ready to assemble the dessert.
- Once the graham crackers are completely cooled, place a very thin layer of whipped cream on the bottom of a 8" x 8" dish. (This will hold the graham crackers into place.) Place a layer of graham crackers, followed by half of the whipped cream and half of the sliced strawberries. Repeat with a second layer.
STRAWBERRY ICEBOX CAKE - FOODESS
From foodess.com
Servings 6
- Whip the cream in a standing mixer (or in a bowl with a hand mixer) until soft peaks form. Add sugar and vanilla and whip again for 10 seconds.
- Reserve 1 cup of the whipped cream to make sure you have enough for the top layer, as well as a handful of the prettiest strawberry slices.
- Spread 1/3 cup of the whipped cream on the bottom of the loaf pan. Top with graham crackers to cover the bottom, breaking them as needed to fit them in. Top with about 2/3 cup whipped cream, a handful of strawberries, more whipped cream, then another layer of graham cracker. Repeat, ending with the reserved whipped cream and pretty berries. You should have 3 layers of graham crackers and 3 layers of strawberries (including the top).
STRAWBERRY ICEBOX CAKE - EASY 3 INGREDIENT NO BAKE DESSERT ...
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STRAWBERRY ICEBOX CAKE MINI DESSERTS - LIFE, LOVE, AND ...
From lifeloveandgoodfood.com
5/5 (3)Calories 65 per servingCategory Sweets
- Remove strawberry hulls and slice berries, trying to keep slices somewhat uniform in thickness.
- Use an electric mixer with a wire whip attachment to beat heavy cream in a large chilled mixing bowl until stiff peaks form.
- In another large bowl, beat the cream cheese with an electric mixer until soft. Add the powdered sugar, lemon juice, and vanilla and continue whipping until combined.
- Scrape the cream cheese mixture into the bowl with the whipped cream and mix just until smooth.
STRAWBERRY ICEBOX CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine AmericanTotal Time 4 hrs 15 minsCategory DessertCalories 200 per serving
- Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder and vanilla extract together on high until you have stiff peaks.
- In the bottom of a 9x13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of graham crackers followed by about ½ cup of strawberries, enough that there is an even layer. Top with 1/3 of the remaining whipped cream.
- Repeat the layers two more times—graham crackers, whipped cream, and strawberries. You may add additional strawberries sliced as desired on top to make it look just to your liking.
STRAWBERRY SHORTCAKE ICEBOX CAKE - KITCHEN GIDGET
From kitchengidget.com
5/5 (5)Total Time 15 minsServings 9
- In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.
- Place a very thin layer of cream on the bottom of a square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.
STRAWBERRY SHORTCAKE RECIPE - MRFOOD.COM
From mrfood.com
4/5 (1)Category Bar Cookies
- In a small bowl, combine 2 cups cookie crumbs and the butter; mix well. Press firmly into the bottom of the baking dish.
- In a large bowl, beat heavy cream and sugar until stiff peaks form. Beat in cream cheese just until it's evenly mixed. With a rubber spatula, gently stir in strawberries. Evenly spread over the crust.
STRAWBERRY ICEBOX CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 30 minsServings 10Calories 270 per serving
- In large bowl, with mixer at medium speed, beat cream, sugar, and vanilla until stiff peaks form.
- With rubber spatula, gently fold sliced strawberries and preserves into remaining whipped cream.
STRAWBERRY ICEBOX CAKE | NEIGHBORFOOD
From neighborfoodblog.com
Reviews 5Category DessertServings 8Total Time 30 mins
- Place whipping cream in the bowl of an electric mixer. Whip with a wire whisk until it begins to hold stiff peaks. Add powdered sugar and vanilla or vanilla bean seeds and whip to combine.
- On your serving tray, spread a thin layer of whipped cream. Cover with a layer of six graham crackers. Place another thin layer of whipped cream on top of the graham crackers. Cover with a layer of strawberries. Add a layer of graham crackers and repeat this process three times, until there are four layers of graham crackers, ending with a final layer of whipped cream.
- On the last layer, swirl the whipped cream to desired "look" and top with fresh sliced strawberries and bananas, if desired. Refrigerate for 4 or more hours.
- For the ganache, heat the whipping cream over medium heat until bubbles begin to form around the outside. Remove from heat and add chocolate. Allow to sit for about two minutes. Stir until chocolate is melted and smooth. Allow to cool slightly before drizzling over the cake. To drizzle, place ganache in a small ziplock bag and cut a tiny hole in one corner. Squeeze top of bag to drizzle over cake.
ANGEL FOOD ICEBOX CAKE - THE SEASONED MOM
From theseasonedmom.com
5/5 (5)Total Time 2 hrs 15 minsCategory DessertCalories 380 per serving
- Combine whipped topping, pudding mix, and enough milk to make mixture smooth and creamy.
RHUBARB STRAWBERRY ICEBOX CAKE WITH CARDAMOM PODS AND ...
From more.ctv.ca
- Start by making the compote. Preheat an oven to 400°F. Place rhubarb and strawberries in a shallow baking dish that will barely hold them. Scatter with sugar, pour on vanilla bean paste, and orange juice. Cover the dish with foil and bake fruit for 20 minutes. Carefully lift off foil, turn the fruit gently. Return to the oven to roast, uncovered, so the fruit begins to collapse but retains its vibrant colour, 15 to 20 minutes more. Leave compote to cool, then stir until the fruit fully breaks down. Transfer to an airtight container, cover and chill. Make up to two days ahead.
- For the cream, scrape the cream cheese in the bowl of a stand mixer fitted with the whip attachment. Blend, starting on low speed and working up to medium, until light and fluffy, stopping and scraping down the whip and bowl regularly, about three minutes. With the mixer on low, slowly pour in a quarter of the cream. Once incorporated, resume pouring, still slowly, so the mixture thickens without lumps. Increase the speed in stages until beating om medium-high. Continue to whip until the cream is voluminous and holds a firm peak, three to five minutes more. Stream in the sugar and vanilla bean paste, followed by the salt. Beat for 15 seconds more, then use right away.
- To assemble, combine the milk and condensed milk together in a shallow dish. Smack the cardamom pods with the side of a knife so they split and add to the liquid. Add the elderflower liqueur and orange zest, if using, then the almond extract and salt, and stir. Quickly dip a Savoiardi biscuit into the milk mixture to coat all sides, then set the biscuit in the bottom of a 9x13 baking dish. Continue, dunking the biscuits and arranging them in neat rows, until a layer is complete. Spread half of the rhubarb strawberry compote over the biscuits. Top with half of the cream mixture. Repeat the assembly of soaked biscuits, compote layer, and cream layer. Cover the dish with cling wrap and refrigerate for at least six hours and preferably overnight. Dust with confectioner’s sugar and freeze-dried fruit powder, if desired. Serve.
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