TROPICAL BEACH BUM CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
- Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
- Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
- Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
- To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
- To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
- Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
PINA COLADA ICEBOX CAKE
This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.
Nutrition Facts : Calories 377 calories, Fat 20g fat (15g saturated fat), Cholesterol 19mg cholesterol, Sodium 259mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH BAKLAVA ICEBOX CAKE
This chilled cake is a baklava-lover's dream come true. The familiar flavors of honey and pistachios are there, plus juicy peaches. Full sheets of graham crackers make clever layers between the fruit and tangy Greek yogurt filling.
Provided by Food Network Kitchen
Categories dessert
Time 8h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
- Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
- When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.
TROPICAL COCONUT CAKE WITH MANGO CENTER
Hidden inside this moist coconut cake is a sweet river of mango puree. Cut open the Bundt and watch it ooze out.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
- Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
- Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
- Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
- Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
- Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.
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TROPICAL ICEBOX CAKE – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
Cuisine AmericanTotal Time 4 hrs 5 minsCategory Dessert-No BakeCalories 532 per serving
- Combine the pudding mix with the milk. Stir with a whisk until the pudding mix is dissolved and the pudding begins to set.
- Cover with plastic wrap making sure to place the wrap on top of the pudding to keep a skin from forming.
- Line a loaf pan with one layer of graham crackers.Spread the 2/3 of the vanilla pudding on top of the graham crackers.
ICEBOX CAKE DESSERTS - ALLRECIPES
From allrecipes.com
Author Hayley SuggPublished Jul 11, 2020Estimated Reading Time 2 mins
- Strawberry Icebox Cake. View Recipe. You only need four ingredients for this impressive dessert. Graham crackers are layered up with fresh strawberries, rich whipped cream, and finished with a drizzled of melted chocolate.
- Easy Chocolate Icebox Cake. View Recipe. Chocolate wafer cookies are the backbone to this rich icebox cake. "People are very impressed when they eat this, because the cookies get soft and meld together with the cream," says recipe creator isobel.
- Lemon Ice-Box Cake. View Recipe. Evaporated milk and lemon-flavored Jell-O combine for this dessert that just screams summer. Crushed pineapple and maraschino cherries add a tropical twist and bright pop of color.
- Mocha Chocolate Chip Icebox Cake. View Recipe. Layers of cookies and an espresso-infused cream create an impressive dessert. Using mascarpone cheese is key in this recipe, as it creates a rich yet fluffy dish.
- Raspberry Icebox Cake. View Recipe. The secret ingredient to this icebox cake is the addition of raspberry-flavored Jell-O mix. This creates a decadent fruity layer surrounded by graham crackers and cream.
- Coffee and Doughnuts Icebox Cake. View Recipe. Is it breakfast? Is it dessert? We'll leave you to make that tough decision with this decadent icebox cake. Layers of coffee ice cream combine with chocolate doughnuts and whipped topping for a rich treat.
- Strawberry Cheesecake Icebox Cake. View Recipe. Can't decide between regular cake or cheesecake? Have both with this two-for-one recipe! It features fresh strawberries, indulgent cream cheese filling, and crunchy graham crackers.
- Mango Ice Box Cake. View Recipe. No one will guess that this impressive cake only took four ingredients to make. Recipe creator TaraAnne describes, "Mangos, cream, and ladyfingers are a match made in heaven for a totally enjoyable tropical dessert."
- Chocolate Strawberry Crunch Icebox Cake. View Recipe. If you love chocolate-covered strawberries, you'll find a new favorite dessert with this icebox cake.
- Zebra Cake. View Recipe. You can't go wrong with this vanilla and chocolate classic. "I can't explain why this simple cake is so good but it just is," says reviewer Lynn.
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