How To make Chocolate Toffee Icebox Cake
9 oz Chocolate wafer cookies
=(about 44 cookies) 2 c Heavy cream
2 tb Confectioners' sugar; plus
Confectioner's sugar =(for sprinkling, opt. 1 ts Vanilla extract
2 pk Vanilla instant pudding mix
=3.4 oz each 2 c Half-and-half
4 Heath bars; chopped
(about 1-1/4 cups/1.4 oz -each Chocolate heart candies; -opt. Edible flowers; opt. (such as johny jump-ups Recipe by: Redbook Magazine - February, 1995 No baking required....just assemble with love. Sandwich vanilla pudding and crushed toffee bars between a chocolate cookie crust and smother it all with cream frosting. Cupid extra: chocolate hearts. Line a 9x5x3-inch loaf pan with plastic wrap to overhang sides and ends by 2 inches. Use 20 cookies to line bottom and sides of pan, overlapping slightly; set remaining cookies aside. In medium-size bowl with electric mixer at high speed, beat 1 cup cream, 1 tablespoon confectioners' sugar, and 1/2
teaspoon vanilla until stiff peaks form; set aside. In large bowl with mixer at medium speed, beat pudding mix and half-and-half until smooth. Using rubber spatula, gently but thoroughly fold in whipped cream and chopped toffee bars. Spread one third of pudding mixture over cookies in bottom of loaf pan; layer 8 of reserved cookies on top. Repeat layers twice, using half of remaining pudding mixture for each and ending with final 8 cookies on top. Cover pan with plastic wrap; refrigerate at least 4 hours or overnight until set. At serving time, remove and discard top sheet of plastic wrap. Place serving plate, facedown, over loaf pan; invert pan onto plate. Lift pan from cake; remove and discard remaining plastic wrap. In medium-size bowl with mixer at high speed, beat remaining 1 cup cream, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla until stiff; using spatula, swirl decoratively over cake. If desired, decorate with chocolate hearts and edible flowers; sprinkle lightly with additional confectioners' sugar. Makes 14 to 16 servings. -----
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Matzah Blueberry Icebox Cake
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Ingredients
Filling:
8oz bar of room temp cream cheese
1/2 cup superfine sugar
1 cup heavy whipping cream
3/4 cup frozen wild blueberries
Simple syrup:
5 tablespoons of sugar
1/4 cup of water
6 matzah
Whipped cream frosting:
3/4 cup heavy whipping cream
2-3 tablespoons of sugar
Layer and wrap in plastic wrap and let chill in the fridge overnight or for at least 4 hours.
Then add whipped frosting just before serving.
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
3-Ingredient Oreo Ice Cream! Recipe tutorial #Shorts
How to make a 3-Ingredient Oreo Ice Cream!
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BEST Passover Dessert - How to Make Passover Matzo Icebox Cake
Passover Matzo Icebox Cake with vanilla cream, mocha cake layers and chocolate ganache frosting is a perfect dessert for your Pesach Seder. This recipe can be made strictly kashrut or not.
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Matzoh Icebox Cake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE WHIPPED CREAM
2 c. cold heavy cream
1/4 c. powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
FOR THE CHOCOLATE GANACHE
3 c. chocolate chips
1 1/2 c. heavy cream
FOR THE CAKE ASSEMBLY
8 large matzoh crackers
Chocolate shavings, for garnish
DIRECTIONS
1. Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar, vanilla and cinnamon. Beat until soft peaks form.
2. Make ganache: Place chocolate chips in a large bowl. In a small saucepan over medium heat, bring heavy cream to simmer, then immediately pour hot cream over the chocolate chips. Let sit for 10 minutes, then whisk until the mixture is smooth and the chocolate chips have melted.
3. To assemble cake, place a cooling rack inside of a sheet pan and place one matzo cracker on the rack. Spread ganache on top of cracker, then spread whipped cream over the ganache. Top with another matzo cracker and repeat the process until you’ve used up all of your whipped cream.
4. Pour extra ganache over the ice box cake, covering all the sides. Top with chocolate shavings. Transfer cake to a serving plate and refrigerate until the cracker layers have softened to become cake-like, about 4 hours.
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#453 Scrumptious Chocolate Toffee Cake
This is one of the most delicious , easy cakes I have ever made. Rich, chocolate....topped with lots of pure goodness! Come see how it's done!!!
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