ICEBOX CAKE
15 servings
An icebox “cake” is a no-bake dessert made from thin wafer cookies, such as graham crackers, whipped cream, and fruit. It’s about as easy as cake making gets. The only catch is that it needs time to sit in the fridge for a couple of hours to allow the cookies to soften. Use your imagination with the filling, pairing complementary flavors like chopped mango and pineapple, toasted coconut, and whipped cream with added lime zest. Other things can be used in the layers as well, like chopped chocolate, thinly spread jam or preserves, or even pudding.
Prepare:
- Triple recipe Whipped Cream
Have ready:
- One box (14 to 15 ounces) graham crackers, 2 packages (18 ounces) chocolate wafer cookies, or other thin, crisp cookies
- 4 cups prepared fresh fruit such as sliced hulled strawberries, chopped ripe peaches, or halved pitted cherries
- (1 cup finely chopped toasted nuts such as almonds, hazelnuts, or pecans)
Spread a very thin layer of whipped cream in the bottom of a 13 × 9-inch baking dish. Top with a layer of cookies. Divide the remaining whipped cream into quarters. Top the cookies with one-quarter of the whipped cream and one-quarter of the fruit (and nuts, if using). Top with another layer of cookies. Repeat the layering process, ending with a fruit layer. Cover with plastic wrap and refrigerate for at least 2 and up to 8 hours before serving. Eat within 2 days.