Icebox cakes

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Icebox Cake 1

1 prepared angel food cake or pound cake (we used pound cake)
1 (4-ounce) box of Durkee lemon pie filling and pudding
1 (5.1-ounce) vanilla instant pudding
1 (11-ounce) can mandarin or- anges

Place mandarin oranges in colander to drain. Make the lemon pie filling; set aside.

Slice the pound cake in 1/2-inch slices. Line the sides and bottom of a 9-inch springform pan with the pound cake. Pour the lemon pie filling into the pound cake-lined pan. Place the mandarin oranges over the lemon filling. Gently spread the vanilla pudding over the oranges. Cover and refrigerate overnight.

The next day, remove the rim of the springform pan, whip 2 cups heavy cream (or you may use non-dairy whipped topping). Spread over cake. Serve immediately.

Icebox Cake 2

2 (21-ounce) cans blackberry pie filling or fresh fruit, about 2 cups
Graham crackers (about 20)
1 (5.1-ounce) package vanilla instant pudding
1 3/4 cups nondairy whipped topping

Cover the bottom of a 9-by-13-inch pan with graham crackers.

Make the pudding according to package directions; set aside for a few minutes.

To make the filling, carefully blend the pudding with the whipped topping. Spread half the filling over graham crackers. Add another layer of graham crackers, then spread remaining filling over crackers. Add another layer of crackers, then finally spread pie filling or fresh fruit over last layer of crackers. Add another layer of whipped cream or whipped topping before serving.

Icebox Cake 3

2 (2.8-ounce) packages instant chocolate mousse mix
Chocolate graham crackers (we used 20 crackers)
1 (8-ounce) nondairy whipped topping
1 to 2 medium bananas
1 jar of chocolate sauce (found near the ice cream)

Line the bottom of an 8-by-8-inch square pan with chocolate graham crackers.

Prepare the mousse according to package directions.

Spread half the mousse over the crackers. Spread about 1 cup whipped topping over mousse. Add another layer of crackers, then the remaining mousse and a final layer of crackers. Spread 1 cup of whipped topping over crackers. Cover and refrigerate overnight. Before serving, slice the bananas and place over dessert. Spread dessert with a final layer of whipped topping. When ready to serve, drizzle chocolate sauce over each portion.

Note: If you’d rather make this in a 9-by-13 pan, double all ingredients. (Use approximately 30 graham crackers.)

Here’s Andrea Sheth’s family’s favorite birthday cake.

Ice Box Cake 4

1 (5.1-ounce) box of vanilla pudding and pie filling (not instant)
1 (5.1-ounce) box of chocolate pudding and pie filling (not instant)
Graham crackers
Whipped cream

Line the bottom of an 9-by-13-inch glass pan with graham crackers.

Make the puddings according to package directions; cool. Spread two-thirds of chocolate pudding over crackers. Add another layer of crackers, spread vanilla pudding over second layer of crackers, then another layer of crackers. Swirl remaining pudding on top of cake. Refrigerate overnight. Serve with whipped cream.

Note: We think it’s best for all the desserts to be refrigerated for at least 24 hours. This gives the dessert time to set firmly enough to slice.