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.
Someone has told me that they have a recipe that sounds like this. I’ll post it when she sends.
Is this like what you remember?
Another from Nopardons:
CHOCOLATE TRUFFLE LOAF:
2 packages (in 8 oz. squares each ) Baker’s semi-sweet chocolate
1 stick butter
1/4 cup milk
2 eggs slightly beaten
1 teaspoon vanilla
1 tub ( 8 ounces ) THAWED Cool Whip
Heat 15 squares of the chocolate, butter, and milk in a large pan, on LOW heat, until the chocolate is melted and the mixture is smooth; constantly stirring.
Slowly whisk in the beaten eggs for 1 minute, constantly stirring.
Remove from heat and stir in the vanilla.
Refrigerate for about 20 minutes, or until just cool, stirring occasionally. Gently stir in 23/4 Cups of the thawed COOL WHIP.
Line an 8X4 loaf pan with Saran Wrap ( or any other cling
wrap ) and pour in the mixture. Refrigerate for 6 hours of overnight.
Invert pan onto a plate, remove the plastic wrap, garnish with chocolate curls, chocolate leave, or melted chocolate.
Serves 16