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
Chocolate Chip Cookie Ice Box Cake l Megan Mitchell
This cake is so easy to make yet so creative and fun! Check it out!
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INGREDIENTS
4 cups heavy cream, preferably organic
1/3 cup powdered sugar
1 tbsp. vanilla extract
48 thin and crispy chocolate chip cookies, such as Tate’s
1 bottle caramel sauce, such as Ghirardelli
1 bottle chocolate sauce, such as Ghirardelli
1 small dark chocolate bar, for shavings
RECIPE
In a stand mixer fitted with a whisk attachment or with a hand mixer whip the cream, powdered sugar and vanilla to soft peaks. Set aside.
Using a medium sized cake plate or large, round, flat platter begin to build the cake. Smear a little bit of the whipped cream on the bottom so the cookies don’t slide around. Place 5-6 cookies on the bottom as the base.
The amount of cookies needed and used depends on the size of platter/cake plate you use. It also depends on how high you want to make it.
On top of the cookies spread a hefty amount of whipped cream over, leaving the outer edges of the cookies exposed. Drizzle with the chocolate and caramel sauce followed by some shavings of the chocolate bar using a vegetable peeler.
Layer more cookies on top of the whipped cream mixture and continue alternating and building it up until you use all of the cookies or it’s the height you want. It will start to resemble a cake.
The last layer will be whipped cream, a drizzle of chocolate and caramel sauce with the chocolate shavings. Place in the fridge for 2-3 hours to let it soften up slightly before slicing.
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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!
Icebox Cakes part 2 August 2017
No Bake icebox cakes and desserts for those hot summer days! part 2
ice video 20180115 162953
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!
GET TIPS AND GRABE THE FULL PRINTABLE RECIPE HERE:
*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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Cooking with Kenshin1913 - Ice Box Cake
In this episode, my mom and myself make some Ice Box Cake.
Ingredients
1 Package of Vanilla Pudding (small package 3.13 oz)
1 Package of Chocolate Pudding (small package 3.13 oz)
(To make pudding we used 2 cups of Milk)
1 Package of Graham Crackers
Bananas (optional)
Whip Cream (optional)
Tools
Whisk
25 x 15 inch pan (or which ever you want)
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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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