Any recipes for icebox cake?

';What a lovely refreshing dessert for those hot summer days.';


Raspberry Icebox Cake


INGREDIENTS:


24 graham crackers, crushed


1/3 cup butter


1/4 cup packed brown sugar


1 (6 ounce) package raspberry flavored gelatin mix


1 cup boiling water


15 ounces frozen raspberries


20 large marshmallows


1/3 cup milk


1 cup heavy whipping cream, whipped


DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.


Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.


Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.


Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.Any recipes for icebox cake?
CHOCOLATE ICEBOX CAKE





1 pkg. Nabisco Famous Chocolate Wafers


1 carton whipping cream


1/4 c. sugar


1/2 tsp. almond extract





Whip the cream, adding sugar and almond flavoring. Place 6 cookies to cover the bottom of a loaf pan. Cover with whipping cream. Continue layering cookies and whipping cream, ending with cream on top. Cover pan and refrigerate overnight.





This is a yummy one! Also, if you ever want other recipes, check out www.cooks.com. That is where i go to get all of my recipes!Any recipes for icebox cake?
Start w/ a 9 x 13 in. pan. Cover bottom w/ enough graham crackers to cover. Next, layer crackers w/ 2 boxes instant choc pudding. Next, layer about 4 sliced bananas then more graham crackers to cover. Finally, 2 boxes instant vanilla pudding. I like to top it w/ crumbled crackers and more sliced bananas. My Dad used to love my ice box cake.
http://home.ivillage.com/cooking/recipes…
My mother used to make it. You buy the thin chocolater wafers, smother them in whipped cream, line them up in two rows .....YUM
Not sure if it’s considered an “icebox cake”, but I make a rockin’ ice cream cake.


It’s simple to boot: Get a graham cracker pie crust from the store, leave your favorite ice cream (I prefer Haagen-Dazs Choc. Choc. Chip) out on the kitchen counter for about 15 mins or until it can be poured/smoothed into the pie crust, re-freeze it then cover with heavy Cool Whip and return to the freezer until CW is firm. You can also get the mini graham cracker pie crusts (six/pkg) and make little pies. Now I’m hungry- good luck.
what is it?
The chocolate cookie wafers and cool whip. Put a big drop of cool whip in between each cookie and then let it sit overnight so the cookies can get soft. Cut diagonally so it looks good and doesnt fall apart.
1 sponge cake


1/2 lb. butter


1 cup granulated sugar


3 eggs


1 tsp. vanilla


1 pt. whipping cream


1 tbsp. sugar


cherries


cracked nuts








1. cream butter and sugar until smooth.


2. add eggs, beating well after every addition.


3. add vanilla


4. dampen a round, heavy bowl and line with strips of sponge cake, completely covering bottom and sides.


5. pour half the filling in the bowl and lay more strips of cake over same.


6. add rest of filling and agaim cover with strips of cake.


7. fit a plate lightly inside bowl, so that it presses on the mixture (to mould cake) use a weight on top of plate in freezer at least overnight.


8. unmould 1 hour before serving


9. whip 1 pt. cream with a tbsp. sugar and cover cake.


10. decorate with cherries and cracked nuts.





serves 12.





hopes this helps.
Icebox Cake


2 cans sweetened condensed milk


1 (10 1/2 oz) bag mini marshmellows


2 (10 oz) bottles cherries,drained and chopped


1 box light raisins


1 cup chopped pecans


1 cup chopped English walnuts


1 box Graham crackers, crushed


Combine all ingredients.Mix until all ingredients are moist with milk.Spoon and pack into loaf pans.Cover with aluminum foil.Let set in refrigerator for 24 hours before eating.This recipe makes 2 cakes.Will keep in refrigerator 2 to 3 weeks.