RASPBERRY LEMON ICEBOX CAKE
Icebox cake is already easy, but this one is the easiest! Lemony whipped cream and fresh raspberries layered with graham crackers and chilled until perfect - it's the quintessential no-bake summer dessert.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 5
Steps:
- Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
- Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
- Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
- Remove from fridge, cut into squares, and serve.
MISS LINDA'S LEMON ICEBOX CAKE
So easy for so much deliciousness! This is especially refreshing during the worst of our southern summers. Don't get this too far from the refrigerator, though- the icing melts easily. The original recipe, from my mom's former co-worker, recommends using Duncan Hines cake mix.
Provided by scfl76
Categories Dessert
Time 55m
Yield 10 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 2-layer cake.
- In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
- Cool and split the two cake layers. Fill with lemon filling.
- Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
- Keep refrigerated.
LEMON ICEBOX CAKE
This is so good!! Very very moist. With all the lemon ingredients it sounds like it could be too lemony, but it's just perfect. It makes a great birthday cake because it comes together easily and makes a nice presentation. You can't go wrong with a recipe like this.
Provided by pies and cakes and
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
- Transfer to a greased 9x13 pan.
- Bake at 350* for 35-40 minutes or til done.
- Allow to cool completely.
- In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
- Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON ICEBOX CAKE
Steps:
- In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.
Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
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