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Icebox Cake

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Icebox Cake

Cuisine:American

Course:Dessert

20m prep 0s cook 2h ready

15 servings An icebox “cake” is a no-bake dessert made from thin wafer cookies, such as graham crackers, whipped cream, and fruit. It’s about as easy as cake making gets. The only catch is that it needs time to sit in the fridge for a couple of hours to allow the cookies to soften. Use your imagination with the filling, pairing complementary flavors like chopped mango and pineapple, toasted coconut, and whipped cream with added lime zest. Other things can be used in the layers as well, like chopped chocolate, thinly spread jam or preserves, or even pudding.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • One box (14 to 15 ounces) graham crackers, 2 packages (18 ounces) chocolate wafer cookies, or other thin, crisp cookies
  • 4 cups prepared fresh fruit such as sliced hulled strawberries, chopped ripe peaches, or halved pitted cherries
  • (1 cup finely chopped toasted nuts such as almonds, hazelnuts, or pecans)

Let's Cook

  1. Step 1.

    Prepare: Triple recipe Whipped Cream

  2. Step 2.

    Have ready: One box (14 to 15 ounces) graham crackers, 2 packages (18 ounces) chocolate wafer cookies, or other thin, crisp cookies; 4 cups prepared fresh fruit such as sliced hulled strawberries, chopped ripe peaches, or halved pitted cherries; (1 cup finely chopped toasted nuts such as almonds, hazelnuts, or pecans)

  3. Step 3.

    Spread a very thin layer of whipped cream in the bottom of a 13 × 9-inch baking dish. Top with a layer of cookies. Divide the remaining whipped cream into quarters. Top the cookies with one-quarter of the whipped cream and one-quarter of the fruit (and nuts, if using). Top with another layer of cookies. Repeat the layering process, ending with a fruit layer. Cover with plastic wrap and refrigerate for at least 2 and up to 8 hours before serving. Eat within 2 days.

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