3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY
Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry
Provided by Camille Bergerson
Categories Desserts
Yield 9 servings
Number Of Ingredients 3
Steps:
- Spread a thin layer of whipped cream in a square glass baking dish.
- Layer graham crackers on top, then cover with a layer of whipped cream.
- Sprinkle ⅓ of the strawberries on top, then layer with cream again.
- Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
- Refrigerate for at least 3 hours.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams
STRAWBERRY ICEBOX CAKE
Make and share this Strawberry Icebox Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello in boiling water.
- Add sugar and marshmallows.
- Make sure water is boiling hot or marshmallows will not dissolve.
- Let stand till thick.
- Beat with mixer, add cool whip and thawed berries.
- Line bottom of oblong cake pan with crushed wafers.
- Put half of berry mixture on top then add another layer of wafers and another of berry mixture ending with wafers.
- Put in the fridge and chill.
- Serve when well chilled and set.
Nutrition Facts : Calories 658.2, Fat 28.3, SaturatedFat 9.6, Sodium 399.7, Carbohydrate 98.3, Fiber 4.7, Sugar 48.6, Protein 8.2
STRAWBERRY ICE BOX CAKE
Steps:
- LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
- STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
- COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.
STRAWBERRY ICEBOX CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
- Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.
CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE
Here's one no-bake dessert that tastes good no matter what the season. It's easy to alter this recipe to suit your taste. The basic components of an icebox cake are cookies or graham crackers, whipped topping and/or pudding, and fruit. There are lots of yummy treats that you can add to these basics.
Provided by Sandra Garth
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h20m
Yield 16
Number Of Ingredients 9
Steps:
- Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
- Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
- Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
- Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 47.9 g, Cholesterol 31 mg, Fat 17.7 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 446.3 mg, Sugar 31.1 g
STRAWBERRY ICEBOX CAKE
Try our Strawberry Icebox Cake for a taste of summer on a plate! This sweet Strawberry Icebox Cake is easy to make with instant pudding and fresh berries.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
- Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
- Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.2452 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY ICEBOX CAKE - ANOTHER ONE
Found this in Family Circle and it looks absolutely fabulous!!! (cooking time includes time to refrigerate it)
Provided by jovigirl
Categories Dessert
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
- Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
- Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
Nutrition Facts : Calories 258.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 95.3, Sodium 57.3, Carbohydrate 36.9, Fiber 1.6, Sugar 28.2, Protein 4.4
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
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STRAWBERRY ICEBOX CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine AmericanTotal Time 4 hrs 15 minsCategory DessertCalories 200 per serving
- 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.
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