Posted on 07/31/2022 1:09:47 PM PDT by Jamestown1630
This month: Summer Desserts.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
“ No Bake Strawberry Jello and Cool Whip Pie”
That ought to work with peaches, too.
Here’s one that I have done in the past. The only change I made was to add a package of Know unflavored gelatin to it for a better set. This is the one that is very interchangeable with peaches.
Retro Jello Strawberry Pie
https://www.tablespoon.com/recipes/retro-jello-strawberry-pie/29c556f2-218d-4e65-acd5-7f9720480245
Knox, not Know…..
Yay, I was seriously jonesing for this thread!
Two scoops vanilla ice cream, two ounces of Scotch, two ounces of 70% coco chocolate.
Yummy!! My aunt used to make Icebox Cakes. Some kind of cookie or graham cracker, layered with whipped cream, pudding, cream cheese mixed with sugar and vanilla, or Cool Whip.
Optional add-to’s were chocolate chips or curls, jams, fruit, chocolate or butterscotch syrups ... My favorite was mint cookies layered with probably Cool Whip, 10 layers high, then left to sit in the fridge for a few hours.
I think I recall making some in a loaf pan lined with plastic or foil (for easy lifting out) to make something hold its shape better.
Of course, a store bought pound cake chopped up and mixed with whipped cream, pudding, and jam makes a super easy Trifle.
I must make sure to make one of these with the grands this week. ..... That said, the grands are so picky they’ve taken most of the fun out of cooking with them.
Is that a dessert, or a cocktail...
Someone has told me that they have a recipe that sounds like this. I’ll post it when she sends.
Here’s one I found, the pics look delicious :)
https://www.theseasonedmom.com/icebox-cake/
Old-Fashioned Icebox Cake
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 16 slices
Ingredients
3 ½ cups very cold heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
40 chocolate graham crackers (or more or less, depending on the shape of your dish)
Optional garnish: sprinkles, grated chocolate, crushed chocolate grahams
Instructions
In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
Cover loosely and refrigerate for at least 4 hours, or up to overnight.
Notes
How to store Icebox Cake: Icebox Cake needs to be refrigerated. Covered loosely, it will last in the refrigerator for 3-4 days (but it’s best within the first two days).
The cream needs to be very cold when you whip it, so keep it refrigerated up until the last minute. I also like to chill my mixing bowl in the refrigerator for at least 15-30 minutes before using it to whip the cream.
Icebox Cake with Cool Whip: I stuck with the old-fashioned version and used homemade whipped cream here, since it only requires a few extra minutes of prep. That said, you can also make the cake using thawed Cool Whip. You’ll need about 7 total cups of Cool Whip.
Use either chocolate graham crackers or chocolate wafers for a classic taste, or mix up the cookies for different flavor combinations. You can use regular graham crackers, Oreo cookies, sugar cookies or gingersnaps.
Add fruit to the layers in your icebox cake. You can use sliced bananas, sliced strawberries, or spread thin layers of lemon curd throughout.
Simple no-cook pumpkin ice cream dessert squares:
1 pkg gingersnap cookies
1/2 gallon vanilla ice cream
2 cups pumpkin puree (not pumpkin pie mix)
1 cup white or brown sugar
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
Let ice cream soften for 30-45 minutes. Mix in next six ingredients. Line bottom of 9x11 cake pan with gingersnap cookies. Pour half of ice cream mixture on top. Add another layer of cookies and rest of ice cream mixture. Crush some cookies into powder and place on top of ice cream layer. Freeze at least four hours.
Strawberry Cream Cheese Icebox Cake
https://happyhomeschoolnest.com/strawberry-cream-cheese-icebox-cake/
1 tsp vanilla extract
1 container, 8 ounces Cool Whip
½ can sweetened condensed milk
1 box Cheesecake Pudding mix
1 ½ cups of milk
4 ounces cream cheese, softened
1 package Graham crackers(1 pack out of box)
1 pound of strawberries, sliced
Place a layer of graham crackers at the bottom of a baking dish, (or cookies)
Mix together the cream cheese and the sweetened condensed milk until smooth
SECOND STEP:
Add in the pudding mix, vanilla extract and milk, beat until this thickens
Fold in 1 cup of whipping cream
Spread ½ the cream cheese mix on the layer of graham crackers
THIRD STEP:
Layer ½ of the strawberries on the layer of cream cheese mixture
Another layer of graham crackers over the strawberries
FOURTH STEP:
Layer the other half of the cream cheese mixture over the layer of crackers
Top with the final layer of Strawberries
FIFTH STEP:
Place the cake into the refrigerator
Allow to chill and set for 6 to 8 hours
When ready to serve, remove from the refrigerator and top with the other half of the whipped cream
The Mint Icebox Cake!
https://www.tastemade.com/recipes/thin-mint-icebox-cake
Ingredients
Thin Mint Icebox Cake
1 can sweetened condensed milk
About 20 drops green food coloring
2 teaspoons peppermint extract
2 1/2 cups cold heavy cream
1/2 cup mini chocolate chips
2 sleeves Thin Mint cookies, plus extra for garnish
Steps
Whisk condensed milk, green food coloring and peppermint extract in a bowl; set aside.
Beat the heavy cream until stiff peaks form. Pour condensed milk mixture into whipped cream and whip until incorporated. Fold in chocolate chips.
Line a loaf pan with plastic wrap, hanging some over the edges on all sides.
Add Thin Mints in a single layer, breaking them into pieces to fill any big gaps.
Spread half of the peppermint whipped cream over the cookies, then top with another layer of cookies, then top with more whipped cream.
Repeat with another layer of cookies, then whipped cream until pan is full. Cover the pan with plastic wrap and freeze for at least 6 hours.
Dip pan in warm water to loosen sides and un-mold.
Uncover the cake and run a thin knife around the edges to loosen.
Remove the springform ring; smooth the sides of the cake using an offset spatula.
Garnish the top with crushed Thin Mints and whipped cream.
Not food, but I fixed a very refreshing drink by adding Sprite to cranberry juice cocktail NO alcohol, just juice;)
I love it!
It depends on if the ice cream is melted or frozen I guess.
More of a dessert, really - could be shaped into freezer pops.
bkmk
That looks good!
That sounds very good - but how do you feel about Sprite changing its green bottles to clear ones?
Seems kind of dumb to me - the green bottle has always been their most recognizable ‘trademark’.
https://www.cnn.com/2022/07/27/business/sprite-green-bottle/index.html
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