Grandmas Icebox Cake Recipes

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.

Steps:

• Prepare the pudding as directed on box. Mix in the Cool Whip.
• Layer your cake pan with graham crackers, then pudding mix. Continue till you run out of pudding mix. Top with crushed graham crackers.
• Refrigerate and serve.

Steps:

• Whip in a medium bowl all of the cream, when whipped add sugar and vanilla extract. Drain pinapple. Wash and slice strawberries. Peel and slice bananas. Layer in whipped cream, cookies, fruit, whipped cream, cookies, fruit until the dish is almost filled to the top (about 4 or 5 layers). Chill for a few hours and serve.;

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.

Steps:

• In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.