EASY ICEBOX CAKE
Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 half cup servings
Number Of Ingredients 6
Steps:
- Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
- Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
- Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
- Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
3-INGREDIENT BANANA ICEBOX CAKE
Provided by Food Network Kitchen
Time 8h15m
Yield one 9-inch cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
- Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
- To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.
PEACH ICEBOX CAKE
Make and share this Peach Icebox Cake recipe from Food.com.
Provided by nina6876
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Trace two 8 inch circles on each of two 12 x 16 inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
- Finely grind almonds and all but 1 T of sugar in a food processor, about 1 minute. Transfer to a large bow.
- Beat egg whites and salt in an electirec mixer with the whisk attachment until soft peaks form, about 1 minute. Add remaining tablespoon of sugar and beat for 30 seconds.
- Fold a third of egg whites into almonds and sugar until well combined. Fold in remaining egg whites until just incorporated.
- Divide the mixture evenly among the four traced circles. With an icing or rubber spatula, spread mixture to edge of circles.
- Bake until lightly browned and a tester comes out clean, about 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking.
- Remove from oven an transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchmetn and return cakes to wire racks to cool completely.
- Combine mascarpone, heavy cream, confectioners' sugar and vanilla extract in an electric mixer. Beat with the whisk attachment, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until ready to assemble the cake.
- Make Caramel Peach Sauce:.
- Peel peaches. Remove and discard pits and slice each half into 6 wedges.
- Combine sugar and 1/2 C water in a small saucepan; cover and cook over medium high heat until sugar is completely dissolved, 3 to 4 minutes. Unvocer, reduce heat to medium low, and cook until sugare turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water, to prevent crystals from forming.
- Working quickly, remove pan from heat and stir in peaches with a wooden spoon. Return saucepan to heat and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
- Remove peaches and sugar syrup from heat and let cool slightly. Transfer half the mixture to a medium bowl and set aside. Transfer the other half to a food processor and puree until smooth, about 30 seconds.
- Divide puree in half; combine one half with the caramelized sliced peaches. Cover with plastic wrap and refrigerate until the cake is served. Reserve the remaining puree (about 3/4 C) to assemble the cake.
- Place 1 cake layer right side up on a serving plate. Brush lightly with peach schnapps and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps and spread remaining mascarpone cream over the top. Insert 4 or 5 toothpicks into the cake and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
- When ready to serve, remove the toothpicks. Lift peach pieces out of the sauce and arrange on top of the cake. Serve remaining sauce on the side or spoon over cake slices.
Nutrition Facts : Calories 311.4, Fat 14.2, SaturatedFat 1.1, Sodium 80.9, Carbohydrate 41.8, Fiber 4.1, Sugar 37, Protein 8.2
CHOCOLATE BANANA ICEBOX CAKE
Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a fine-mesh sieve over a medium bowl, and set it aside.
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
- Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
- Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
- Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
- Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
- Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
- To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.
BANANA PUDDING BEACH ICEBOX CAKE
Make and share this Banana Pudding Beach Icebox Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 5h
Yield 1 9-inch cake
Number Of Ingredients 14
Steps:
- Line the base and sides of a 9-inch springform cake pan with parchment paper.
- For the whipped cream:.
- In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside.
- For the banana filling:.
- In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth.
- Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined.
- For the vanilla filling:.
- In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined.
- Assembly:.
- Spread 1/3 of the banana filling into the base of the cake pan in an even layer.
- Spread 1/2 of the vanilla filling in an even layer over the banana filling layer.
- Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer.
- Spread another 1/3 of the banana filling layer over the wafers.
- Arrange the banana slices over the banana filling layer.
- Spread the last 1/3 of the banana filling over the sliced bananas.
- Spread the remaining vanilla filling mixture over the banana filling in an even layer.
- Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer.
- Place into the freezer for at least 4 hours until firm.
- Serve:.
- Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas.
- After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.
Nutrition Facts : Calories 7306.4, Fat 557.2, SaturatedFat 322.8, Cholesterol 1503.6, Sodium 2477.6, Carbohydrate 582.5, Fiber 42.1, Sugar 320.2, Protein 82.5
BANANA SPLIT ICEBOX CAKE
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! -Shelly Flye, Albion, Maine
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.
Nutrition Facts : Calories 405 calories, Fat 15g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 372mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
More about "banana peach icebox cake recipes"
25 BEST ICEBOX CAKES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 11, 2022Category Desserts, Recipe Roundup
- Classic Icebox Cake. Let’s get things started with the classic icebox cake, which is made with layers of Oreo cookies frosted with sweetened whipped cream.
- Lemon Icebox Cake. This is a tender and moist lemon-flavored cake topped with refreshing lemon custard. Made from sweetened condensed milk and lemon juice, the topping really makes this dessert mouthwatering.
- Chocolate Icebox Cake. Chocolate graham crackers are layered with decadent chocolate ganache and cream cheese filling. It couldn’t get any better than that.
- S’Mores Icebox Cake. Go camping with the kids without leaving the house! Stay safe at home and still enjoy the toasty goodness of s’mores through this icebox cake.
- Key Lime Icebox Cake. This Key lime icebox cake is perfect for the summer! It’s light, bright, and overwhelms you with flavors. With five layers of graham crackers with a sweet and refreshing key lime custard in between, this cake is simply phenomenal.
BANANA ICEBOX CAKE (EASY 5-INGREDIENT RECIPE!)
From crayonsandcravings.com
4.6/5 (24)Total Time 4 hrs 15 minsCategory DessertCalories 268 per serving
BANANA CREAM ICEBOX CAKE – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
PEACHES & CREAM ICEBOX CAKE - A SOUTHERN SOUL
From asouthernsoul.com
CREAMY PEACH ICEBOX CAKE - SOUTHERN LIVING
From southernliving.com
BANANA ICEBOX CAKE - THE COUNTRY COOK
From thecountrycook.net
BANANA AND GRAHAM CRACKER ICEBOX CAKE - LITTLE SUNNY …
From littlesunnykitchen.com
INCREDIBLY EASY 9X13 ICEBOX CAKES RECIPES - SOUTHERN LIVING
From southernliving.com
PEACH ICEBOX CAKE (PEACH REFRIGERATOR CAKE) - THE …
From theunlikelybaker.com
BANANA PEACH ICE BOX CAKE – RECIPE FROM YUMMIEST …
From yummiestfood.com
ICEBOX CAKE WITH PEACH PIE FILLING - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
4.4/5 (39)Total Time 10 minsCategory DessertPublished Aug 10, 2016
THE MOST POPULAR 4TH OF JULY RECIPE IN EACH U.S. STATE
From allrecipes.com
BANANA PUDDING ICEBOX CAKE • NO BAKE!
From theviewfromgreatisland.com
30 GRAHAM CRACKER DESSERTS - SOUTHERN LIVING
From southernliving.com
BEST BANANA PUDDING ICEBOX CAKE RECIPE - DELISH
From delish.com
BANANA SPLIT POKE CAKE RECIPE | THE KITCHN
From thekitchn.com
BANANA PUDDING ICEBOX CAKE - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
CREAMY NO-BAKE PEACH ICEBOX CAKE | BEYOND FROSTING
From beyondfrosting.com
PEACH ICEBOX CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
ICE CREAM ICEBOX CAKE RECIPE - HOW TO MAKE ICE CREAM ICEBOX CAKE
From thepioneerwoman.com
You'll also love