Red White And Blue Icebox Cake Recipes

Steps:

• Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
• Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
• Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.

Steps:

• Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in COOL WHIP.
• Break whole graham crackers crosswise in half. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, strawberries and blueberries. Repeat all layers twice.
• Refrigerate 4 hours. When ready to serve, melt chocolate as directed on package; drizzle over dessert.

Steps:

• Cut cake horizontally into 3 layers. Place the bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake. , Frost top and sides with whipped topping. Refrigerate for several hours before slicing.

Steps:

• 1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in cool whip.
• 2. Break whole graham crackers crosswise in half. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, raspberries and blueberries. Repeat all layers twice.
• 3. Refrigerate for 4 hours. When ready to serve, melt chocolate & drizzle over cake.

Steps:

• Line the sides of a 9"x3" springform pan with parchment paper strips. Lay half the vanilla wafers on the bottom of the pan in overlapping concentric circles.
• Puree strawberries in a food processor. In a large bowl or stand mixer, whisk whipped cream and sugar to soft peaks. Remove 2/3 of the whipped cream from the bowl. Fold the strawberry puree into the remaining 1/3 whipped cream.
• Put 1 cup plain whipped cream into a large resealable plastic bag. Snip off one corner of the bag. Pipe the cream over the wafers, along the sides of the pan, to create a one-inch dam. Pour the strawberry whipped cream into the center of the pan and spread the edges to the dam.
• Place the remaining cookies over the cream. Top the cookies with the remaining cream, spread to the edges of the pan, and smooth to level. Place the blueberries evenly over one third of the cream. Place the raspberries in four or five stripes to create a flag pattern.
• Chill at least 8 hours or up to overnight. Remove the sides of the springform pan and the parchment. Cut cake into wedges and serve.