How To make Ice Box Cake (Dot)
1 3 oz. pkg. INSTANT pudding
Mix, any flavor 1 8 oz. tub of Cool Whip
Thawed 2 To 3 individual pkgs. of
Graham crackers 1 Tub prepared icing, in a
Compatable flavor Prepare pudding according to pkg. instructions. Add the Cool Whip, folding it in with a wire whisk. Line a 8x8 brownie pan with a layer of whole crackers broken, if necessary. Pour half the pudding mixture over the crackers and repeat with another layer of crackers and pudding; end with a layer of crackers on top. Heat the icing in the microwave for 30 seconds. Remember to remove the tin seal under the lid. Check to see if pourable. If not heat 10 seconds and check, repeating until desired consistancy is reached. It should NOT be too liquid, just pourable. Spread over the top layer of graham crackers. Place in the refrigerator and leave for at least 12 hour. I prefer overnight, so the crackers get nice and soft.
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How To make Ice Box Cake (Dot)'s Videos
Pumpkin Icebox Cake
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Missing ice cream season but obsessed with pumpkin spice? This pumpkin spice icebox cake will hit ????the ????spot???? !
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∙8 oz, thawed, divided Light whipped topping
∙8 sheets (16 squares) Graham crackers
∙15 oz Canned pumpkin
∙⅓ cup Powdered sugar (confectioner's)
∙1¼ tsp, divided Pumpkin pie spice
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1. Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.
2. In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.
3. Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice.
Serving size: 1 (1-inch-thick) slice
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No Bake Chips Ahoy Ice Box Cake
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No Bake Chips Ahoy Icebox Cake! You can't believe something SO easy can taste so good! Just a few simple ingredients and 10 minutes of prep for this yummy dessert!
No Bake Black Forest Icebox Cake Recipe
RECIPE:
This No Bake Black Forest Icebox Cake super simple, 3 ingredient dessert that’s perfect for Valentine’s Day or any occasion — it comes together in no time and you can make ahead!
Nutella Eclair Cake (ice box cake) - with yoyomax12
This dessert takes a bit of planning because it need to chill overnight, but it so easy to put together! It is creamy and delicious.
Nutella playlist:
How to pronounce Nutella according to the people that make the stuff:
2- 3.4 oz packages vanilla instant pudding mix
3 1/2 cups milk
1/2 cup Nutella
12 oz cool whip
1 (14.4oz) packages graham wafer crackers
Topping:
6 tbsp butter
6 tbsp milk
6tbsp cocoa
4 tbsp Nutella
2 cup powdered sugar
Blend milk and pudding mix packages together and then stir in the nutella until well combined. Fold in cool whip.
Line the bottom of a 9x13 pan with graham wafer crackers, cutting them to fit if necessary.
Spread half of the cool whip/pudding/nutella mixture over the crackers. Be gentle so to not to disturb the crackers and move them around too much.
Cover this mixture with another layer of graham wafer crackers.
Cover with the second half of the cool whip/nutella/pudding mixture.
Add a third layer of graham wafers, bumpy side down.
Prepare topping by placing the butter and milk in a medium sized bowl. Place the bowl in the microwave and cook until butter is melted (or heat on low in a pot on the stove)
Add the cocoa, the nutella and the powdered sugar and blend until smooth. It will be runny, but that is normal.
Pour over the top layer of graham crackers and spread out evenly.
Chill for several hours or overnight. This step is necessary because it allows the crackers to become cake like.
Store covered in the refrigerator.
Recipe based on this one:
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How to Make the Most Delicious No-Bake Pumpkin Spice Icebox Cake Dessert | Bon Appetit
No need to even touch the oven to make this perfect autumn dessert. Our pumpkin spice icebox cake is easily assembled and unbearably delicious. Get the recipe here:
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How to Make the Most Delicious No-Bake Pumpkin Spice Icebox Cake Dessert | Bon Appetit
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How To Make Strawberry Icebox Cake
How to make Strawberry Icebox Cake. This No Bake Strawberry Cheesecake Icebox Cake is the perfect easy no-bake dessert with a cheesecake pudding, whipped cream, graham crackers, and fresh strawberries. The best part about this no bake dessert recipe is that you can make it ahead and store it in the fridge! Amazing for potlucks, parties and barbecues!
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*3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
*1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
*2 cups cold milk to make the pudding - omit if using cream cheese option
*12 graham crackers
*2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top
Optional Toppings:
crushed graham cracker crumbs
chopped nuts
drizzle of chocolate
powdered sugar for dusting
To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.
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