LEMON ICEBOX DESSERT
I always remember my mom making this for her bridge club and hoping that when I got home from school she would have a piece left for me...she always did! -Sue Draheim
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 150mg cholesterol, Sodium 141mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY ICEBOX DESSERT
After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.
Nutrition Facts : Calories 239 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE ICEBOX DESSERT
"While living in Italy, I fell in love with Italian tiramisu, but I didn't like all the fat and calories it contains," remarks Julie Vyska of North Las Vegas, Nevada. "So I substituted healthier ingredients to make this pineapple version."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 234mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER ICEBOX DESSERT
Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MOUSSE ICEBOX DESSERT
Layers of chocolate filling and lady fingers create a sweet treat that is truly decadent.
Provided by By Sarah Caron
Categories Dessert
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
- In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
- In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
- In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
- To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
- To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 35 g, TransFat 0 g
ICEBOX SUPREME DESSERT
Almost all of my recipes are items my mother always made whenever she entertained. This recipe can be made to fit any desired instant pudding flavor: lemon, pistachio, chocolate, banana, etc.
Provided by Linda McCormick
Categories Puddings
Time 50m
Number Of Ingredients 11
Steps:
- 1. After mixing the cream cheese, powdered sugar, and Cool Whip then spread over completely cooled crust.
- 2. 2 PKGS DESIRED INSTANT PUDDING mixed with 3 C. MILK. Spread over cream cheese layer. Refrigerate until set. Spread remaining Cool Whip over the pudding and garnish with chocolate curls, candy, chips, nuts, etc: Use your imagination.
- 3. PEANUT BUTTER CHOCOLATE VERSION: STEP 1: Crust Add 2/3 c. chopped dry roasted peanuts to 1/2 c. cold butter cut into 1 c. flour. Press into oblong Pyrex 13x9 inch until lightly browned. 350 degree/16-20 minutes. Cool completely
- 4. STEP 2: Beat 8 oz. cream cheese, 1 c. powdered sugar, 1/3 c. peanut butter, and 1-1/2 cups Cool Whip. Spread over cooled crust.
- 5. STEP 3: 1 pkg. Instant Chocolate and 1 pkg. Instant Vanilla Pudding whisked together 3 cups cold milk until smooth. Top cream cheese layer, allow to set and spread remaining Cool Whip and sprinkle with chopped dry roasted peanuts.
PINEAPPLE ICEBOX DESSERT
Steps:
- Day before serving, lightly grease 8 inch square cake pan, pack half the crumbs in bottom of pan. In medium bowl, with wooden spoon, cream butter and sugar until fluffy. Add egg beating well. Drain pineapple well, reserving syrup for pineapple sauce. Fold in pineapple and pecans. Fold in whipped cream just until well combined. Turn into prepared pan, spreading evenly, sprinkle with rest of crumbs. Cover top of pan with foil or plastic wrap. Refrigerate for 24 hours. Pineapple sauce: In small sauce pan combine sugar and corn starch, mix well. Measure reserved pineapple syrup and if necessary add water to make 3/4 cup. Gradually add pineapple juice stirring until smooth. Add lemon peel and crushed pineapple. Bring to boiling over medium heat, stirring, boiling until mixture is thickened and translucent. Cover and refrigerate.
PINEAPPLE ICEBOX DESSERT
Make and share this Pineapple Icebox Dessert recipe from Food.com.
Provided by EURrosa1
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
- Drain pineapple, reserving 1/4 cup juice.
- Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
- Cover and refrigerate overnight. To serve cut into squares.
Nutrition Facts : Calories 88.7, Fat 1.8, SaturatedFat 1, Cholesterol 42.5, Sodium 116.3, Carbohydrate 15.9, Fiber 0.7, Sugar 9.3, Protein 2.7
RHUBARB ICEBOX DESSERT
A light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour., Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 247 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
ICEBOX CHERRY DESSERT
Quick and simple to prepare. It's a good dessert for potlucks or anytime you want a tasty ending to a meal. Prep time includes chilling time.
Provided by Anita Harris
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut angel food cake into slices and place in a single layer in the bottom of a 13x9 casserole dish.
- In a large bowl mix together cream cheese, powdered sugar, milk and vanilla.
- Beat with an electric mixer until smooth.
- Spread this mixture over cake layer; chill about 1 hour.
- Spread pie filling over cream cheese filling then spread with Cool Whip.
- Chill additional 2-3 hours.
RASPBERRY ICEBOX DESSERT
This is such a yummy recipe.I get rave reviews every time I make it. I am sure you will too....
Provided by Lucille Hoerle
Categories Other Desserts
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a bowl, combine gelatin and water; stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine cracker crumbs, brown sugar, and butter. Press into a greased 9x13 pan. In mixing bowl, beat milk and pudding on low for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over top. Chill until set. Refrigerate leftovers. Yields: 12-15 servings.
RASPBERRY ICEBOX DESSERT RECIPE
Provided by eaglezfan6
Number Of Ingredients 9
Steps:
- In a bowl, combine the gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into greased 13X9 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another mixing bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set.
RHUBARB ICEBOX DESSERT
A light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. -Renee Schwebach, Dumont, Minnesota
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour., Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
ICEBOX DESSERT
At every holiday dinner my dad always asks, "Are we having icebox dessert or Graham Cracker Pie?" His mom made these for him while growing up and continues to be his favorite. My sister always chuckles and says, "No, dad, we're having pumpkin pie (Thanksgiving) and that's that. The funny thing is that my husband and son have started asking the same question, so now that I moved back to the area, I make one of them for every holiday. After years of being told, "No" my dad always has a startled but pleased look when I answer, "Yes!" Why not give people what they want. This dessert can be made a few days in advance and sets up firm. This recipe is for vanilla lovers.
Provided by Roxygirl in Colorado
Categories Gelatin
Time 15h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix up crumbs, butter, and brown sugar.
- Reserve 1/4 of crumbs (to go on top).
- Put rest of crumbs in 8 or 9 (sprayed with Pam) inch pan (it will be thicker in the 8 inch pan).
- Mix the two egg yolks, 1/2 cup white sugar, 1/2 cup milk, dash salt (I mix it in my mini-blender so I don't have any lumps).
- Cook mixture in a medium saucepan over medium low heat.
- Stir constantly until the mixture is thick enough to coat a spoon (doesn't take too long so don't let it get too thick or it will be difficult to fold into the whipped cream/egg whites).
- Take off heat.
- Add the vanilla, envelope of gelatin (that's been dissolved in 2 Tablespoons water) and let cool.
- (If you're in a hurry, put the mixture in a stainless steel bowl and set it over a bowl of ice water and it will chill super fast).
- If you put it in the fridge watch it, since it will set up fast.
- Whip the egg whites till stiff with mixer.
- If by chance you've let it set up too hard, pop it in the micro and it will soften up and it will turn out fine Fold in the cup of whipped cream (fresh!) and fluffy whipped egg whites (again, don't whip either too stiff or they'll be difficult to fold in smoothly).
- Gently spread your custard mixture over your prepared graham crackers in the pan.
- Sprinkle reserved graham crackers on top.
- Chill for a couple of hours.
- Enjoy!
Nutrition Facts : Calories 303.1, Fat 19.6, SaturatedFat 11.4, Cholesterol 104.7, Sodium 159.6, Carbohydrate 29, Fiber 0.3, Sugar 22.6, Protein 3.9
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