Best Ambrosia Icebox Cake Recipes

ICEBOX CAKE WITH ORANGE-CARAMEL CREAM

Steps:

• Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.
• Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
• Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.
• Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.

TROPICAL ICEBOX CAKE

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

AMBROSIA CAKE

Steps:

• CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
• Beat on medium speed for 2 minutes.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 minutes.
• TOPPING: Combine pineapple and pudding mix.
• Let stand for 5 minutes.
• Add Cool Whip.
• Mix well by hand.
• Frost cake when cool.
• Refrigerate.

AMBROSIA ICEBOX CAKE

Steps:

• Toast the coconut: Preheat oven 375°F Spread coconut in a thin layer in baking sheet. Bake for about 10 to 15 minutes until coconut is lightly toasted. Halfway through, remove sheet from oven and toss coconut to mix using a spatula. This is to ensure even toasting. Watch very carefully as coconut can toast quickly towards the end. Set aside to cool.
• Make the pineapple curd: Bring 1 cup pineapple juice to a simmer in a medium saucepan over medium heat. Whisk the eggs, egg yolks and sugar together in a medium bowl. Sprinkle in the cornstarch and mix well. Very slowly, a few tablespoons at a time, pour hot juice into egg mixture whisking constantly. Do not go too fast or the eggs will scramble. Return mixture to pan over medium heat and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, salt and the remaining ½ cup pineapple juice. Place mixture into a small bowl set over ice to cool, stirring often, or place a piece of plastic wrap directly onto surface of curd and refrigerate to cool to room temperature.
• Make the orange cream: While pineapple curd is cooling, open the cans of mandarin oranges and reserve 6 tablespoons of the juice or syrup. Chop the segments from one full can plus half of the other can, or use your hands to break them into thirds. Set aside. Reserve remaining orange segments for another use.
• If using fresh oranges, finely grate the zest from 1 orange and reserve. Juice the rest of the oranges and set the juice aside.
• Whip cream, 1 teaspoon of orange extract, vanilla extract and confectioners' sugar together until stiff peaks form. Fold chopped mandarin oranges into cream.
• In a small bowl, combine orange juice, orange zest, reserved liquid from mandarin oranges, ½ teaspoon orange extract and sherry.
• Close up a 9 inch springform pan which should be at least 2 inches high (preferably 3 inches, or you can use a 10 inch springform). Arrange ladyfingers around the bottom of the pan so that there is a full even layer. Break the ladyfingers if necessary to plug any holes. Using a pastry brush, lightly brush ladyfingers with the sherry mixture. Place a little less than 1/3 of the pineapple mixture in the pan and use an offset spatula to make an even layer. Place a little less than 1/3 of the orange cream in the pan and use an offset spatula to make an even layer. Sprinkle about 1/3 of the toasted coconut on top of the orange cream layer. Arrange another layer of ladyfingers and brush lightly with sherry mixture. Continue layering in order given, ending with toasted coconut. Depending on the height of your springform you might have some extra curd and cream. Cover springform with plastic wrap, then with aluminum foil and refrigerate at least 8 hours, preferably overnight.
• To serve, carefully run a thin knife around the edge of the springform and release the ring. Cut into slices.