icebox cake

Rich and refreshing! Layered with graham crackers, fresh raspberry cheesecake flavored mousse and billowy whipped cream. To summarize this pretty dessert is decadent, fruity, fluffy, creamy, fresh, flavorful, lightly tangy, perfectly sweet, and just beyond tasty!

Raspberry Icebox Cake

oz (3.5 cups) fresh raspberries, (plus more for garnish if desired)

gelatin powder

Tbsp (45 ml) cold water

(415 ml) heavy cream

(340 g) cream cheese, (softened)

(270 g) powdered sugar

tsp vanilla extract

red food coloring ((completely optional))

(14.4 oz) box graham crackers ((about 24 full size sheets))

(295 ml) heavy cream

(30 g) powdered sugar

For the mousse layer: Pulse the raspberries in a food processor until they are completely pureed. Force the puree through a fine mesh sieve into a bowl to remove the seeds (there should be 1 1/3 cups puree). Set aside.

Pour 3 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over then whisk right away and rest 5 minutes.

Heat gelatin mixture in the microwave on high power for 30 seconds. Remove and whisk for 30 seconds to dissolve then let cool 5 minutes (don&#39;t let it cool much longer than that or it will start to set).

Between the stages of the gelatin resting prepare the cream and cream cheese mixtures. To so do in a medium mixing bowl using an electric hand mixer whip 1 3/4 cups heavy cream on high speed until stiff peaks form.

In a separate large mixing bowl (using the same beater blades, no need to clean) blend together cream cheese and 2 1/4 cups powdered sugar until blended. Add in 1 tsp vanilla extract and a little red food coloring if using then whip on high speed until light and fluffy, about 2 minutes.

Mix raspberry puree into cream cheese mixture, then with mixer running pour in gelatin mixture. Mix until well combined.

Add whipped cream mixture to cream cheese mixture, then fold until mixtures are combined.

For the crackers: Spread enough graham crackers on the bottom of a 13 by 9-inch baking dish to cover the bottom surface (break and cut crackers to fit as needed).

Spread 1/2 of the raspberry mousse mixture evenly over that first graham cracker layer and smooth with an offset spatula. Top with a second layer of graham crackers.

Top with remaining 1/2 of the raspberry mousse mixture and spread even. Add a final layer of graham crackers.

For the topping: In the same mixing bowl used to whip the cream before add the remaining 1 1/4 cups heavy cream and 1/4 cup powdered sugar, and 1 tsp vanilla. With electric hand mixer set on high speed speed (and now using rinsed and dried beater blades) whip until stiff peaks form.

Spread whipped cream over the top of the third layer of graham crackers for the final layer.

Cover and refrigerate for at least 6 hours and up to 2 days.

Cut into slices and serve garnished with raspberries (and optional mint leaves if you&#39;d like to use those as well).

A light, sweet, no-bake chocolate icebox cake made with a homemade vanilla whipped cream and chocolate ganache layered over chocolate graham crackers.

Chocolate Icebox Cake

14.4 oz box chocolate graham crackers

chocolate chips

heavy cream

oz cream cheese (softened)

sugar

mini chocolate chips (optional)

Prepare your ganache by combining chocolate chips and heavy cream in a small saucepan over medium-low heat.

Stir frequently until chocolate has melted and mixture is smooth.

Remove from heat and set aside

Ganache

In stand mixer or in a large bowl with hand mixer, stir cream cheese until smooth.

Gradually stir in about half of the heavy cream. Stir until smooth, pausing once to scrape down the sides of the bowl.

With mixer on medium-speed, gradually add the remaining heavy cream.

Increase speed to medium-high and beat until mixture begins to thicken (about one minute).

Pause to scrape the bowl and stir in powdered sugar and vanilla.

Gradually increase speed to high once again and beat until stiff peaks.

Filling

Cover the bottom of a 9x13 pan with an even layer of chocolate graham crackers (break graham crackers as needed to best fit. One sleeve will not completely cover the bottom of the pan, this is fine, just evenly space the crackers.).

Spread about ⅓ of the cream cheese mixture over the graham crackers.

Drizzle about ⅓ of the chocolate ganache evenly over the cream layer (make sure your ganache is not too hot or it will melt the cream -- allow it to cool at least 10 minutes before drizzling).

Place another sleeve of graham crackers over the ganache, evenly spacing as needed.

Spread half of the remaining cream over the graham crackers. Drizzle with 1/2 of the remaining chocolate ganache.

Top with another layer of graham crackers.

Spread with the remaining cream cheese mixture.

Drizzle with remaining ganache (I ran a toothpick point through mine for design).

Sprinkle with mini chocolate chips, if using.

Cover and refrigerate at least 4 hours before serving.

Assembly

A simple, sweet no cook cake perfect for summertime. Make it vegan by using vegan whipped cream and no-honey graham crackers.

Dairy Free Icebox Cake With Strawberries & Blueberries

strawberries

blueberries

oz vegan whipped cream

graham crackers

Cut off strawberry leaves and slice strawberries.

In a 8x8 dish, add graham crackers in a single layer. Cover with a layer of vegan whipped cream and a single layer of strawberries.

Add another layer of graham crackers, vegan whipped cream, and blueberries.

Cover with one more layer of graham crackers and vegan whipped cream, and cover the dish. Put in the fridge for 8 hours.

When ready to serve, remove the icebox cake from the fridge and add blueberries to the upper left corner in a square shape. Then add rows of the sliced strawberries to make horizontal stripes. Great 4th of July dessert!

&nbsp;a quick and easy dessert that you can take on your next picnic or to your family reunion or BBQ.

No Bake Strawberry Heaven Cake

Angel food cake

Cool Whip (thawed)

cream cheese (softened)

sugar (divided)

strawberries (sliced)

cornstarch

strawberry Jell-O gelatin dessert

lemon juice

water

Place water, 1/2 cup of sugar, cornstarch, and jello into a small saucepan,&nbsp;and whisk until cornstarch is dissolved.

Heat over medium heat until glaze is thickened and clear.

Set aside to cool slightly, and stir in sliced strawberries.

Cut angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.&nbsp;Press into 9×13 inch glass pan.

Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth.&nbsp;Stir in remaining Cool Whip and spread evenly over cake layer.

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.&nbsp;

Refrigerate 2 to 3 hours before serving.

All you need is 5 simple ingredients to make this vegan Carlota de limón. It&#039;s sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite!

Carlota de Limón (Vegan Icebox Cake)

raw cashews (1.72)

full-fat coconut milk (2.22)

lime juice (0.24)

sugar (0.02)

2-3 sleeves Maria-style cookies (1.03)

Lime zest

Lime

Cookie crumbles

Sliced fruit

The night before, chill the can of coconut milk in your fridge and soak the cashews in water.

Next, add the lime juice into your blender with the sugar, coconut milk, and drained cashews. Mix on high until smooth, about 2-5 minutes depending on your blender.

Cream

In a 9x9 Pyrex baking dish or springform pan, add a thin layer of cream, then a layer of Maria cookies, breaking some up to fill in the spaces. Pour about ⅓ cup of the cream mixture over the cookies, and spread it gently with a spatula.

Continue this process until all the cream and cookies are used up. Cover and transfer the cake to your fridge to chill for at least 5-6 hours.

Serve chilled with a garnish of lime zest, cookie crumbles, and/or your favorite fruits on top. Happy eating!

Assemble

https://www.youtube.com/watch?v=ktDmkZncTCw

All you need is 5 simple ingredients to make this Carlota de limón. It's sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite.

This vegan version utilizes creamy coconut milk and cashews for an ultra-rich, tummy-friendly dessert the whole family can enjoy!

Ingredientes en Español:
1 taza de nueces de la India
1 lata de leche de coco entera
1/4 taza de jugo de limón
1/2 taza de azúcar
2-3 paquetes de galletas María
Cáscara de limón
Frutas en rodajas
Más galletas

📋 FULL RECIPE 📋
https://brokebankvegan.com/carlota-de-limon/
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#carlotadelimon #iceboxcake #vegancake

Carlota de Limón (Vegan Lime Icebox Cake)

Sink your teeth into a fluffy cloud of cookies and cream with this no-bake Oreo icebox cake! Perfect for summer potlucks or get-togethers, this dessert is sure to be a crowd pleaser.

Oreo Icebox Cake

Double stuff Oreo cookies

heavy whipping cream

vanilla

Crushed cookies (chocolate chips, caramel or nuts for topping (optional))

In a large mixing bowl, beat cream, powdered sugar, and vanilla just until stiff peaks form, about 7-9 minutes.

In a 13x9 pan or 3-quart dish, add a single layer of Oreos. You may need to break your cookies in half to fit the sides depending on the size of your baking dish. Top with 1/2 of the whipped cream. Repeat layers, ending with whipped cream.

Cover and refrigerate for at least 6 hours or until cookies are softened. For best results chill overnight. [See note for a quicker version].

To serve, top with crushed cookies. Other options include chocolate chips, caramel, or nuts.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622667638/nyxlwh5fuu46uwpozevy.mp4

Boston cream pie meets an eclair in this no-bake Boston Cream Icebox Cake! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate!

Boston Cream Icebox Cake

vanilla pudding (not cook-and-serve, not sugar-free)

topping,

milk

graham

semi-sweet chocolate chips, divided

unsalted butter

vanilla extract

Line a 9×13-inch pan with aluminum foil; set...

Line a 9×13-inch pan with aluminum foil; set aside.

To a large bowl, add the pudding mix,...

To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.

Add an even, flat layer of graham crackers...

Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.

Add half the pudding mixture and spread evenly...

Add half the pudding mixture and spread evenly over graham crackers.

Add another layer of graham crackers to cover...

Add another layer of graham crackers to cover completely.

Add the remaining pudding mixture and spread evenly.

Top with a final layer of graham crackers....

Top with a final layer of graham crackers. Note – I was about half of one graham cracker short (about 2 square inches) and didn’t have complete coverage in one corner but it worked out okay; set aside.

To a medium saucepan, add 1/2 cup chocolate...

To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.

Add the vanilla and whisk to combine.

Evenly pour the chocolate mixture over the top...

Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.

Wait about 5 minutes for chocolate to cool...

Wait about 5 minutes for chocolate to cool slightly before evenly sprinkling with the remaining 1/2 cup chocolate chips (if you add them too soon, they’ll be prone to melting into the already melted chocolate).

Cover pan and freeze for at least 4...

Cover pan and freeze for at least 4 hours, or overnight. Slice and serve. Store cake in the fridge or freezer based on preference (fridge for more of a melty texture or freezer for a more solid texture) for up to 5 days, noting crackers will become softer as time passes.

This No-Bake Pumpkin Lush Icebox Cake starts with a Golden Oreo crust, which is topped with a fluffy spiced pumpkin layer and whipped cream!

No-Bake Pumpkin Lush Icebox Cake

Golden Oreos (14.3 oz)

unsalted butter, melted

cream cheese,

brown sugar

½ tsp pumpkin pie spice

cinnamon

maple syrup

Pecans

Grind the cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated. Press into a 9-inch square pan. Refrigerate this while you are preparing the filling

For the Crust:

Soften the cream cheese to room temperature or soften in the microwave by removing the wrapper and place the cream cheese on a plate. Microwave for 15 to 20 seconds.

In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Proceed to add the powdered sugar and brown sugar and continue beating for another 2 to 3 minutes until the sugar is well incorporated, scraping down the bowl as needed. Slowly add in the heavy whipping cream and mix until all ingredients are well combined.

Next add the pumpkin pie filling and pumpkin pie spice and continuing mixing until all the ingredients are well combined. Pour the prepared filling over the crust.

For the Filling:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.

Slowly add the powdered sugar &amp; cinnamon and continue beating on high speed until stiff peaks form. As the whipped cream thickens, add the maple syrup 1 teaspoon at a time. Spread the whipped cream over the layer of pumpkin. Refrigerate for at least 2 hours, but the longer the better. This dessert must stay refrigerated.

For the Topping:

This chocolate wafer and whipped cream icebox cake is a classic from everyone's childhood!&nbsp;

The Famous Chocolate Wafer Icebox Cake

boxes of Nabisco Famous Chocolate Wafers

whipping cream

Combine the whipping cream, sugar and vanilla in a large bowl. Beat until light and fluffy.

On a large serving platter, swirl a couple of tablespoons of whipped cream onto the plate. This will hold the bottom cookies in place.

Place 8 wafers in a circle on the plate, leaving room to place 4 on top to make a solid layer. ( see the how-to video!)

Top with whipped cream.

Repeat for another 10-11 layers.

Finish with whipped cream on top, then sprinkle with leftover broken cookies. There are always broken cookies.

Wrap lightly with plastic wrap and refrigerate overnight until the next evening.

Remove and slice carefully to serve!

An old-fashioned no-bake dessert that only requires 6 ingredients is quickly put together in less than 15 minutes! This cool and creamy classic is the perfect sweet ending to any meal.

Easy Icebox Cake

package cream cheese (softened)

tub Cool Whip

tub chocolate fudge icing

box chocolate graham crackers

In a large bowl using a hand mixer cream the cream cheese, powdered sugar and vanilla together until smooth.

Fold in the Cool Whip.

Remove the lid and foil seal from the container of icing.  Microwave the container of chocolate fudge icing for 30 seconds, stir and set aside.

On the bottom of an 8x8 pan, place a single layer of graham crackers, you may have to break some in pieces to fill the bottom.

Spread one-third of the cream cheese/Cool Whip mixture over this layer of graham crackers.

Pour about ½ cup of the softened icing over this layer of cream cheese/Cool whip. Make sure the icing is pourable but not too hot to melt down the cream cheese mixture.  Spread gently with the back of a spoon or an icing spreader.

Place a layer of chocolate graham crackers over the fudge icing.

Place another one-third of the cream cheese mixture and top that with ½ cup of softened icing.

Place the last layer of graham crackers and then cream cheese.

Chill for at least two to four hours to allow the layers to soften. Overnight works too!

Before serving reheat the last bit of icing and drizzle over the cake and individual servings.

Optional garnish of crushed graham cracker crumbs

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The most viewed icebox cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Dairy Free Icebox Cake With Strawbe...

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Boston Cream Icebox Cake

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