icebox cake recipe

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

sugar

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.

Strawberry Icebox Cake is the cool, creamy, and moist no-bake dessert of your dreams. Add a pop of juicy strawberry and you will never want to make cake another way!

Strawberry Icebox Cake

heavy cream

Tablespoons instant vanilla pudding powder

strawberries (diced)

graham crackers (more as needed)

Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder and vanilla extract together on high until you have stiff peaks.

In the bottom of a 9x13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of graham crackers followed by about ½ cup of strawberries, enough that there is an even layer. Top with 1/3 of the remaining whipped cream.

Repeat the layers two more times—graham crackers, whipped cream, and strawberries. You may add additional strawberries sliced as desired on top to make it look just to your liking.

Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.

Berry Icebox Cake is the perfect summer dessert. The icebox cake is easy to make and is a refreshing recipe any time of year, but especially for summer gatherings, barbecues, and family events.

Berry Icebox Cake

strawberries (washed and sliced)

blueberries (washed)

Jell-O Instant Vanilla Pudding

whipped topping

cream cheese (softened)

box of Graham crackers

Add the instant pudding to a large bowl.

Pour the milk into the bowl and mix...

Pour the milk into the bowl and mix until pudding thickens.

Add 12 oz. of whipped topping to the...

Add 12 oz. of whipped topping to the bowl and mix together.

Next, add the softened cream cheese to the...

Next, add the softened cream cheese to the bowl and mix until well blended.

Spread a couple of spoonfuls of whipped topping...

Spread a couple of spoonfuls of whipped topping on the bottom of a 9" x 13" casserole dish (reserve the rest for the top of the dessert).

Add the first layer of Graham crackers over...

Add the first layer of Graham crackers over the whipped topping (about eight crackers).

Spread one-third of the cream cheese mixture over...

Spread one-third of the cream cheese mixture over the Graham crackers. Top with several rows of strawberries and blueberries.

Line again with Graham crackers, then cream cheese...

Line again with Graham crackers, then cream cheese topping, then berries.

Line once more with Graham crackers.

Top with the remainder of the cream cheese...

Top with the remainder of the cream cheese topping.

Add the remainder of the whipped cream and...

Add the remainder of the whipped cream and spread it out, covering the dessert. Line the top with strawberries and blueberries.

Refrigerate for at least four hours to help...

Refrigerate for at least four hours to help soften the Graham crackers.

https://mediavine-res.cloudinary.com/video/upload/dmzocypx5fwg5nfjkj77.mp4

With 3 glorious layers of homemade mousse featuring brownies, chocolate chip cookies, and Oreos, this Slutty Brookie Icebox Cake is a chocolate lover's dream. It's rich, it's decadent, and though it does require some prep, it's surprisingly easy to make! After one bite, there's no way you'll want to share.

Slutty Brookie Icebox Cake

family sized package (20 oz) Oreos

chocolate

Brownies

fudge

water

gelatin

heavy whipping cream

brownie mix

brownies

all-purpose flour

brown sugar

soft-baked chocolate chip cookies

Oreos, crushed

 Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Place 1 tablespoon of cold water in a small bowl. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).

Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!

Prepare the whipping cream. 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 dry brownie mix and continue beating on high speed until peaks start to form.

Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.

Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.

For the brownie layer

Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Prepare the whipping cream. 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, flour, brown sugar, and vanilla extract and continue beating on high speed until soft peaks start to form.

Chop 4 soft-baked chocolate chip cookies into tiny pieces, the size of a dime or smaller. Gently fold them into the chocolate chip cookie mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.

For the chocolate chip cookie layer:

Prepare the whipping cream. 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 and vanilla extract and continue beating on high speed until soft peaks start to form.

Separate out 1 ¼ cups of the prepared whipped cream to pipe the border and refrigerate for later.

In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the remaining prepared whipped cream.

For the Oreo mousse:

The bottom layer will have 19 Oreos. Quickly dunk each Oreo in a bowl of milk. Starting with the outside edge, place the cookies just inside the edge of the pan and work your way into the middle so they are tightly fit.

Starting with the brownie mousse (fill your piping bag if you haven’t already), cut off the tip of the bag about 3/4 inches from the bottom. First, fill the holes between the Oreos. Then starting on the outside edge, pipe the mousse in an even layer working your way towards the middle. Any excess mousse, distribute evenly. Then use your offset spatula to smooth out the mouse, creating a nice even layer.

To create the second layer, you’ll need 18 Oreos. Repeat the above steps to dip the Oreos in the milk and assemble them in a circle from the outside edge into the middle.

Repeat the same steps with the chocolate chip cookie mouse, first filling in the gaps between the Oreos and then piping from the outside edge into the middle, smoothing out the layer with your spatula.

For the third layer, you’ll need 18 Oreos. Repeat the above steps to dip the Oreos in the milk and assemble them in a circle from the outside edge into the middle.

Repeat the same steps with the Oreo mouse, first filling in the gaps between the Oreos and then piping from the outside edge into the middle, smoothing out the layer with your spatula.

Refrigerate the pie for 3 to 6 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving. To create even slices, I recommend freezing this for 30 minutes prior to slicing. This is only optional and not required.

Take you’re remaining prepared whipped cream and pipe the borders of the pie with whipped cream using a large open star tip.

Prior to serving, top the cake with remaining brownies, chocolate chip cookies, and Oreos, chopped up to about the size of a quarter. Drizzle with hot fudge sauce.

To assemble:

I made this for my husband’s birthday and it was a hit! My first mouse cake and I found it fun and easy to make.  The cake collar was super helpful and making each mouse layer and putting it straight into the 18in pipping bag to assemble later were really helpful tips. I can’t wait to try more of your yummy recipes!

Wow. That's the best name for a recipe I've ever heard

https://mediavine-res.cloudinary.com/video/upload/t_original/v1529299002/xklvsjgqg0dy0uigvdwz.mp4

his Slutty Brookie No-Bake Icebox Cake is 3 glorious layers of homemade mousse, and it’s mostly no-bake. The bottom layer is a brownie batter mousse made with a whipped brownie batter cream and chunks of fudgy brownies. The second layer is a chocolate chip cookie mousse with chunks of chocolate chip cookies. The top layer is an Oreo mousse.

This Reese's Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover's dream. It's a no bake dessert that's so easy to make!

Reese's Peanut Butter Chocolate Icebox Cake

oz cream cheese, room temperature (I use Challenge Cream Cheese)

(155 grams) sugar

tbsp milk

heavy whipping cream, cold

tsp vanilla extract

(144 grams) powdered sugar

peanut butter

tbsp natural unsweetened cocoa powder

Two 15.25 oz boxes peanut butter Oreos

6-7 Mini Reeses, chopped

Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.

2. To make the mousse, beat the cream cheese and sugar for together in a large mixer bowl until smooth.

3. Add the milk and beat until smooth. Set cream cheese mixture aside and make whipped cream.

4. Whip heavy whipping cream on high with a mixer until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.

5. Carefully fold 1/3 of the whipped cream into the cream cheese mixture until combined. Add the remaining whipped cream and fold mixtures together until well combined.

6. Divide the mousse into two bowls. You’ll want twice the amount in one bowl as the other. You should have about 2 1/3 cups in one bowl and the rest in another.

. Add the peanut butter to the bowl with the larger amount of mousse and fold to combine.

. Add the cocoa to the smaller amount and fold to combine.

. Pour the milk for the cookie layers into a small bowl. Place a single layer of cookies into the bottom of the pan, dipping each into the milk before adding.

0. Top the cookies with half of the peanut butter mousse and spread into an even layer.

1. Add another layer of cookies on top of the peanut butter mixture, dipping each into the milk before adding.

2. Top the cookies with the chocolate mousse and spread into an even layer.

3. Add another layer of cookies on top of the chocolate mixture, dipping each into the milk before adding.

4. Top the cookies with the remaining peanut butter mousse and spread into an even layer.

5. Refrigerate cake until firm, 4-5 hours. Once firm, remove icebox cake from pan.

6. To make whipped cream for topping, whip heavy whipping cream on high until it begins to thicken. Add the powdered sugar and cocoa powder and continue to whip on high until stiff peaks form.

7. Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with chopped mini Reeses, if desired.

https://www.youtube.com/watch?v=y1VA8k9ujwk

This Reese’s Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover’s dream! Plus, it’s no bake and so easy to make. It’s basically the perfect dessert! Recipe: https://www.lifeloveandsugar.com/reeses-peanut-butter-chocolate-icebox-cake/

Reeses Peanut Butter Chocolate Icebox Cake

Easy, flavorful and perfect for the spring and summer, this Raspberry Icebox Cake is layered with graham crackers, raspberries and whipped topping. This will quickly become your new favorite dessert.

Raspberry Icebox Cake

whipping cream

raspberry preserves

raspberries

graham crackers

In the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer add the heavy cream and beat until the heavy cream just starts to get foamy over medium-low speed.

Then add in the vanilla and the powdered sugar a little at a time until mixed in.

Increase the speed to medium and beat until it forms medium peaks, roughly 3-5 minutes, set aside.

In a medium-sized bowl, add the raspberry preserves and whisk until it becomes smooth.

To the preserves, gently fold in half of the whipped cream, until there are no more streaks of the preserves or whipped cream remaining, set aside.

In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.

To assemble, in the bottom of a 9x13-inch baking pan, spread about ¼ cup of plain whipped cream onto the bottom getting a nice even layer.

Next, place some of the graham crackers in a single layer on top of the whipped cream, some of the graham crackers may need to be broken to get an even layer and it covered.

To the top of the graham crackers, add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge of the pan.

Place another layer of graham crackers on top.

Add the whipped cream mixed with the preserves on top, smooth it out to the edge.

Add another layer of graham crackers.

Top with ½ of the remaining plain whipped cream and smooth it out.

Add one last layer of graham crackers.

Top with the last of the plain whipped cream. Then cover with plastic wrap and place in the refrigerator for at least 4 hours (or up to overnight) to set up. Slice and serve.

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Boston Cream Icebox Cake

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Raspberry Icebox Cake

Top 6 icebox cake recipe recipes from across the web

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

Top Tags

Boston Cream Icebox Cake

Strawberry Icebox Cake

Berry Icebox Cake

Slutty Brookie Icebox Cake

Reese's Peanut Butter Chocolate Ice...

Raspberry Icebox Cake

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