CHOCOLATE GRAHAM CRACKER ICEBOX CAKE RECIPES

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STRAWBERRY ICEBOX CAKE RECIPE | VALERIE BERTINELLI | FOOD ...



Strawberry Icebox Cake Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 4 hours 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

8 ounces cream cheese, softened
4 cups heavy cream 
3/4 cup confectioners' sugar 
1/2 cup strawberry preserves or jelly 
2 teaspoons fresh lemon juice 
1 teaspoon vanilla extract 
About 16 graham crackers (from 2 sleeves) 
2 pounds strawberries, trimmed and sliced 

Steps:

  • Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
  • Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWBERRY ICEBOX CAKE RECIPE | VALERIE BERTINELLI | FOOD ...



Strawberry Icebox Cake Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 4 hours 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

8 ounces cream cheese, softened
4 cups heavy cream 
3/4 cup confectioners' sugar 
1/2 cup strawberry preserves or jelly 
2 teaspoons fresh lemon juice 
1 teaspoon vanilla extract 
About 16 graham crackers (from 2 sleeves) 
2 pounds strawberries, trimmed and sliced 

Steps:

  • Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
  • Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

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