Best Ice Box Cake Recipes

LEMON ICE BOX CAKE

Steps:

• Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
• Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
• Garnish each serving with lemon zest when ready to eat.

LEMON ICE-BOX CAKE II

Steps:

• Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
• Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

NO BAKE LEMON ICE BOX CAKE

Steps:

• In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
• In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
• Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
• Place one more single layer of graham crackers on top of the pudding.
• Mix together ingredients for the lemon frosting and spread over all.
• Cover and place in the fridge for about 4 hours.
• We found that we like this cake even better then next day.

SHIRLEY'S ICE BOX FRUIT CAKE

Steps:

• Line a 9x9-inch dish or decorative container with waxed paper.
• Mix pecans, raisins, coconut, graham cracker crumbs, and cherries together in a bowl using your hands; stir in sweetened condensed milk. Press mixture into the prepared dish. Cover dish with plastic wrap or a tight-fitting lid. Refrigerate for 1 day.

LEMON ICE-BOX CAKE I

Steps:

• To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
• Mix lemon gelatin with 1 cup boiling water and let cool.
• Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
• Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

COCONUT ICE BOX CAKE

Steps:

• One day in advance, mix the filling.
• Cover, and keep in the refrigerator overnight.
• The next day bake cake mix according to directions on package.
• When cool, slice cakes crosswise to make four layers.
• Spread filling between layers.
• (Be generous!).
• Spread final layer on top of cake.
• This should be kept in the refrigerator, and will keep up to a week.

AUNT MARY'S ICE BOX CAKE

Steps:

• Grease a 9x13-inch pan.
• Spread half the crushed wafers in the prepared pan.
• Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

EASY PISTACHIO ENGLISH TOFFEE ICE BOX CAKE

Steps:

• Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
• Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
• Refrigerate at least 2 hours or overnight before serving.

SOUR CHERRY AND LEMON ICE-BOX CAKE

Steps:

• Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
• For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
• Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
• For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
• To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
• Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
• Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
• Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

ICE BOX LEMON DROP CAKE

Steps:

• 1. In a large bowl, stir together dry cake mix and pudding mix.
• 2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
• 3. Add to dry mixture.
• 4. Beat until combined.
• 5. Pour cake into a greased 9x13 pan.
• 6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
• 7. ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
• 8. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
• 9. Store cake in the fridge and serve cold or room temp.

S'MORES ICE BOX CAKE

Steps:

• Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.
• In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.
• To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.
• Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.
• In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.
• In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.

MOM'S ICE BOX CAKE WITH GRAHAM CRACKERS

Steps:

• 1. The box says 2 cups of milk I added 1/2 extra which gave me a little bit more pudding. Blend the pudding mixes in different medium sized bowls. Stir until well blended. If using cooking pudding follow the instructions on the box.
• 2. Place one single layer of graham crackers(save some) in the bottom of a 9x13" baking pan. Leave the crackers whole, do not crumble. You can fill in the gaps with broken graham crackers. Spread the chocolate or vanilla on top of crackers (save a little of each pudding for the last layers. Cover with another layer of crackers, Spread the remaining of the pudding on top follow by another layer of crackers. Now put the saved puddings of vanilla and chocolate making a swirl on top. Take the saved crackers and crumble them on top.
• 3. Cover the pan with plastic wrap and chill in the refrigerator for 4 hours. Once finished watch your fingers it doesn't last.

3-INGREDIENT ICE BOX CAKE

Steps:

• Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
• Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
• Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
• Do Ahead
• Cake can be made 1 day ahead. Cover and chill.

GRANDMA'S ICE BOX CAKE

Steps:

• 1. Layer small, glass baking dish with graham crackers. You will layer complete bottom and sides. Reserve some crackers, crushed for topping.
• 2. Prepare and cook vanilla pudding according to instructions on box. (Tip) You might want to wash pan before making your chocolate pudding due to milk scorching.
• 3. Pour cooking vanilla pudding on top of graham crackers laid out in baking dish. Spread one cup of sliced banana into vanilla pudding (optional). Repeat instructions for chocolate pudding adding crushed graham cracker to top.

MANGO ICE BOX CAKE

Steps:

• Whisk together the sweetened condensed milk and cream. Set aside.
• Arrange 10 ladyfingers in a 7x11 baking dish; layer about half of the mango slices on the ladyfingers. Pour half of the milk mixture over the mangoes and ladyfingers. Repeat layering. Sprinkle ladyfinger crumbles over top. Cover dish and freeze at least 4 hours.

ICE BOX CAKE II

Steps:

• Line one 9x13 inch baking pan with the graham cracker or vanilla wafer crumbs. Reserve a few crumbs as a garnish for the top.
• Drain the pineapple, saving the juice. Melt the marshmallows in the pineapple juice over low heat. Once melted set aside to cool.
• Cut up the bananas into chunks. Mix the bananas, chopped nuts, and crushed pineapple into the cooled marshmallow mixture.
• Fold the fruit mixture into the whipped cream. Spoon batter into the graham cracker or vanilla wafer lined pan. Sprinkle the reserved crumbs on top. Chill well before serving. Makes about 12 to 18 servings.

JELL-O ICE BOX CAKE

Steps:

• Dilute the Jell-O with the boiling water. Stir until dissolved. Add the lemon juice. Let set in refrigerator until wobbly (about an hour) then whip.
• Mix graham cracker crumbs with melted margarine and spread on the bottom of a 13 X 9 inch pan. Set aside.
• When Jell-O is ready, with mixer on high speed, whip evaporated milk until fluffy. Whip in sugar and Jell-O. Add drained fruit and whip again.
• Pour into graham cracker crumb crust and sprinkle additional graham cracker crumbs on top if desired. Refrigerate until set about 6 hours or overnight. Cut into 16 pieces; about 100 calories per piece.

OLD FASHIONED LEMON ICE BOX CAKE

Steps:

• 1. Arrange a layer of wafers evenly in bottom of a 8 inch pie plate; set aside. In medium bowl, beat together with a whisk, milk and lemon juice until creamy and thick. Pour 1/2 of lemon mixture over wafer lined pie plate. Arrange another layer of wafers evenly on top of lemon mixture. Pour the remainder of lemon mixture over the lined wafers. Arrange another layer of wafers evenly on top of the lemon mixture. Arrange wafers evenly on top of the lemon mixture. Arrange wafers around pie, pushing into the filling so only 1/2 is showing.
• 2. Refrigerate overnight before serving.

ICE BOX CAKE I

Steps:

• Drain fruit cocktail, and set fruit aside. Combine juice from fruit cocktail, milks, and eggs in a small saucepan. Cook and stir over medium low heat until thick, but not separated. Add lemon flavoring.
• Dice pound cake. Layer cake, custard, and fruit in a 9 x 12 casserole dish or a trifle dish. Refrigerate overnight. Serve cold.

GRANDMA RODOCKER'S OLD FASHIONED ICE BOX CAKE

Steps:

• 1. Place gelatin in large bowl, add 1/2 c. boiling water, stir until dissolved. Add sugar, stir until dissolved. Add cold water, stir. Set aside to cool. When I added the extra tsp. of gelatin and after setting aside, the gelatin had set up. I just placed it in the microwave for a few seconds on defrost to soften it just a bit.
• 2. Using a springform pan, place a good size piece of foil on bottom and run it up and around the sides of the pan. (The filling will weep slightly, this will keep it from leaking into the refrigerator.)
• 3. Line the sprinform pan with whole cookies (stand cookies on end all the way around the inside edge of pan with ridges facing outward; set aside. If using an angelfood type springform pan, line the cookies around the center tube that forms the hole also.
• 4. Crush 2nd package of cookies into fine crumbs; set aside.
• 5. Chop pecans, until finely chopped; set aside.
• 6. Peel grapes and cut in half, removing any visible seeds; set aside.
• 7. Beat whipping cream, place in fridge until needed.
• 8. Beat egg whites until soft peaks form, add vanilla and beat until stiff peaks form.
• 9. To gelatin mixture, add chopped pecans and peeled grapes. Fold beaten egg whites and whipped cream into gelatin mixture. Gently folding until throughly combined, while being careful not to deflate mixture.
• 10. Spoon into prepared springform pan. Smooth out top and sprinkle cookie crumbs on top.
• 11. Cover top with foil. Place in coldest part of fridge for at least 24 hrs.
• 12. To serve, remove foil. Remove springform ring, being careful not to disturb cookies. Each cookie is a slice of cake.