ICEBOX COOKIE RECIPE RECIPES
ICEBOX COOKIE CHEESECAKE RECIPE: HOW TO MAKE IT
Cookie lovers will come back for seconds when you serve this tempting treat. —Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate. , In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving., Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan. , Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.
Nutrition Facts : Calories 523 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 320mg sodium, CarbohydrateContent 42g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
MOCHA CHOCOLATE ICEBOX CAKE RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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LEMON ICEBOX PIE RECIPE | EPICURIOUS
Easy lemon icebox pie recipe made using graham crackers, condensed milk, eggs, and lemons. This classic southern dessert is perfect for spring and summer.
From epicurious.com
Reviews 3.9
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Reviews 3.9
- Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
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Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 0 minutes
Calories 440 per serving
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 0 minutes
Calories 440 per serving
- Serve with whipped cream if desired.
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LEMON LIME ICEBOX PIE RECIPE - BETTYCROCKER.COM
Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
From bettycrocker.com
Reviews 4.5
Total Time 5 hours 30 minutes
Calories 430 per serving
From bettycrocker.com
Reviews 4.5
Total Time 5 hours 30 minutes
Calories 430 per serving
- Garnish with lemon and lime slices. Store covered in refrigerator.
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SPUMONI ICEBOX COOKIES - RECIPE IDEAS, PRODUCT REVIEWS ...
From goodhousekeeping.com
Total Time 1 hours 5 minutes
Category Christmas, baking, dessert
Cuisine American, Italian
Calories 45 calories per serving
Total Time 1 hours 5 minutes
Category Christmas, baking, dessert
Cuisine American, Italian
Calories 45 calories per serving
- Line 9-inch by 5-inch metal loaf pan with plastic wrap, letting wrap extend on all sides. On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat butter and sugar 4 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Add egg and almond extract and beat until well blended. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl. Transfer 1 rounded cup plain dough to medium bowl; with spoon, stir in pistachios and enough green food coloring to tint dough bright green. In another bowl, place 1 rounded cup plain dough; stir in cherries and enough red food coloring to tint dough bright red. Evenly pat pistachio dough into bottom of prepared pan; freeze 10 minutes. Pat plain dough on top of pistachio layer; freeze 10 minutes. Pat cherry dough on top. Cover pan with plastic wrap and refrigerate 4 hours or overnight, until dough is firm enough to slice. Preheat oven to 350 degrees F. Remove dough from pan; discard plastic wrap. With serrated knife, cut dough crosswise into 1/4-inch-thick slices. Cut each slice crosswise into 3 cookies. Place cookies, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until firm and golden brown at edges. Cool cookies on cookie sheet on wire rack 2 minutes. With wide spatula, carefully transfer cookies to rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.
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Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
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Total Time 5 hours 30 minutes
Calories 430 per serving
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Reviews 4.5
Total Time 5 hours 30 minutes
Calories 430 per serving
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SPUMONI ICEBOX COOKIES - RECIPE IDEAS, PRODUCT REVIEWS ...
From goodhousekeeping.com
Total Time 1 hours 5 minutes
Category Christmas, baking, dessert
Cuisine American, Italian
Calories 45 calories per serving
Total Time 1 hours 5 minutes
Category Christmas, baking, dessert
Cuisine American, Italian
Calories 45 calories per serving
- Line 9-inch by 5-inch metal loaf pan with plastic wrap, letting wrap extend on all sides. On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat butter and sugar 4 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Add egg and almond extract and beat until well blended. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl. Transfer 1 rounded cup plain dough to medium bowl; with spoon, stir in pistachios and enough green food coloring to tint dough bright green. In another bowl, place 1 rounded cup plain dough; stir in cherries and enough red food coloring to tint dough bright red. Evenly pat pistachio dough into bottom of prepared pan; freeze 10 minutes. Pat plain dough on top of pistachio layer; freeze 10 minutes. Pat cherry dough on top. Cover pan with plastic wrap and refrigerate 4 hours or overnight, until dough is firm enough to slice. Preheat oven to 350 degrees F. Remove dough from pan; discard plastic wrap. With serrated knife, cut dough crosswise into 1/4-inch-thick slices. Cut each slice crosswise into 3 cookies. Place cookies, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until firm and golden brown at edges. Cool cookies on cookie sheet on wire rack 2 minutes. With wide spatula, carefully transfer cookies to rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.
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