How To make Ice Box Cake (Dot)
1 3 oz. pkg. INSTANT pudding
Mix, any flavor 1 8 oz. tub of Cool Whip
Thawed 2 To 3 individual pkgs. of
Graham crackers 1 Tub prepared icing, in a
Compatable flavor Prepare pudding according to pkg. instructions. Add the Cool Whip, folding it in with a wire whisk. Line a 8x8 brownie pan with a layer of whole crackers broken, if necessary. Pour half the pudding mixture over the crackers and repeat with another layer of crackers and pudding; end with a layer of crackers on top. Heat the icing in the microwave for 30 seconds. Remember to remove the tin seal under the lid. Check to see if pourable. If not heat 10 seconds and check, repeating until desired consistancy is reached. It should NOT be too liquid, just pourable. Spread over the top layer of graham crackers. Place in the refrigerator and leave for at least 12 hour. I prefer overnight, so the crackers get nice and soft.
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How To make Ice Box Cake (Dot)'s Videos
Simple Strawberry Icebox Cake Recipe -- Baking Tutorial
Learn how to make this delicious icebox cake at home! This tutorial teaches you how to make a lovely strawberry cake-- perfect for entertaining guests because you can make it ahead!
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Chocolate Wafer Icebox Cake - 3 Ingredients
Chocolate Waver Icebox Cake is so simple and easy make. It simple involves chocolate chips, rocoatta cheese, and white chocolate wafers. Watch the video, give it a try, and let us know what you think. Get the recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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How to Make Strawberry Champagne Icebox Cake | No Bake Cake Recipe
No bottles had to be popped to make this dreamy cake! All of the bold bubbly flavor comes directly from Amoretti's Champagne Compound. This is the perfect treat to end a homemade valentines day feast.
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Cooking with Grandma- ice box cake
Ice box cake is a very easy dessert to make for a bunch of people. It is very simple yet deceptively tasty. It only uses 3 ingredients pudding, gram cracker and cinnamon sugar! Place in the refrigerator for about 30-40.
Pumpkin Icebox Cake
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Missing ice cream season but obsessed with pumpkin spice? This pumpkin spice icebox cake will hit ????the ????spot???? !
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∙8 oz, thawed, divided Light whipped topping
∙8 sheets (16 squares) Graham crackers
∙15 oz Canned pumpkin
∙⅓ cup Powdered sugar (confectioner's)
∙1¼ tsp, divided Pumpkin pie spice
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1. Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.
2. In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.
3. Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice.
Serving size: 1 (1-inch-thick) slice
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Gingerbread Icebox Cake | The Hummingbird Bakery
For the full recipe method and more baking tips visit our blog:
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Video directed and edited by the wonderful Cribble:
INGREDIENTS
For the gingerbread wafer biscuits
670g (1lb 7oz) plain flour
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground cloves
¾ tsp bicarbonate of soda
¼ tsp baking powder
½ tsp salt
170g (6oz) unsalted butter, softened
160g (5½oz) soft light brown sugar
2 large eggs
175g (6oz) pure cane molasses, such as Meridian
For the cream filling
585ml (1 pint) whipping cream
¾ tsp ground cinnamon
1 tsp vanilla extract
4 tbsp icing sugar
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