Picture multiple layers of deliciousness, alternating between crunchy cookies (usually graham crackers or chocolate wafers) and creamy pudding, whipped cream, or, in this case, cream cheese mousse. Imagine something that's super easy to make and doesn't require any baking at all – sounds awesome, right? Well, that's precisely what an icebox cake is! Optional Variations & Dietary Adaptations.How To Make Strawberry Cream Cheese Icebox Cake.Why You’ll Love This Strawberry Cream Cheese Icebox Cake Recipe.It’s essentially a riff on layered strawberry shortcake mixed with a cheesecake, except in a convenient, sliceable, no-bake package. This *slightly* more grown-up strawberry cream cheese ice box cake keeps the grahams but swaps in lusciously light & creamy cream cheese mousse for the boxed pudding and adds a layer of sweet-tart, juicy strawberries. Since I made that realization, icebox cakes have been a no-bake summertime standby, ready to spring into delicious action whenever I need something sweet and delicious. And it doesn’t even necessarily have to be made from pudding. However, as I got older, I realized - pudding cake doesn’t have to be chocolate. We called it pudding cake, and to this day, it’s still one of my favorite 2-ingredient desserts around. When I was little, one of my favorite treats was when my Mom would make a box of Jell-o Cook & Serve Chocolate Pudding, then layer it in a loaf tin with graham crackers and let it set in the fridge until it was sliceable. Made by layering graham crackers, cheesecake mousse, and macerated berries, this light and dreamy 10-ingredient no-bake strawberry delight is the perfect end to any meal. Make this cake a day ahead for best results.My super simple Strawberry Cream Cheese Icebox Cake is the no-bake strawberry dessert of your dreams. This type of cake can be adapted to the event. Use blueberries as the stars of the flag. To make this version of the cake, cut strawberries into quarters and form the stripes of the flag. You can substitute the Italian custard with instant pudding of your choice. Use the last sleeve of crackers to cover the chocolate cream.Ĭover the entire top with Whipped Cream (or Cool Whip).ĭecorate as you like by adding Maraschino cherries, sprinkles, chocolate chips, etc.Ĭover with plastic wrap and refrigerate overnight or for at least 10 hours. Layer one more sleeve of graham crackers over the vanilla cream.Īdd the chocolate cream and spread evenly. If you choose to add fresh fruit, place it evenly at this time. You may need to break some crackers to fill in the gaps.Īdd the vanilla cream and spread evenly over crackers. Use one sleeve of graham crackers to form a single layer at the bottom of a 9x13 glass pan. If you like your chocolate cream darker, you may add a few more chips.Ĭover with film as described for vanilla cream and refrigerate both until needed. Add the chocolate chips while still hot and whisk until melted and absorbed. Pour the other half of the cream in a second bowl. Immediately cover with plastic wrap (sticking to the top of the cream) to avoid the formation of a “dry skin”. Remove pan from stove and pour half into a glass bowl. Place pan on a burner on low heat, stirring the entire time to avoid sticking and formation of lumps.īring to a gentle boil and cook a minute or two, just until the cream thickens. Repeat this step 2 more times so that all the milk is incorporated. Add sifted flour and continue to whisk until creamy and smooth.Īdd 1/3 of the warm milk to the egg mixture while stirring constantly until fully mixed. Meanwhile, place the eggs, sugar and vanilla in a separate pan. Pour the half and half into a small pan and allow to warm up without reaching a boil. OPTIONAL: Sliced bananas, strawberries, blueberries, etc.ġ quart half and half (whole milk can be substituted) Italian custard cream, vanilla and chocolate 1 box of graham crackers (3 sleeves per box)
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