does anyone have an easy recipe for icebox cake?

Question

this cake is similar to fruit cake without all the fuss and jellies.Usually made with graham crackers or vanilla wafers.

Answer 1

MOM'S PINEAPPLE ICEBOX CAKE

2 c. milk
1 lb. marshmallows
1 c. whipping cream
1 tsp. vanilla
1 (No. 2) can pineapple tidbits, drained
2 c. vanilla wafer crumbs or graham cracker crumbs

Bring milk to boil. Add marshmallows to milk, stirring until marshmallows dissolve. Cool. Whip cream, add vanilla. Fold in marshmallow mixture. Add drained pineapple.
Sprinkle half of the cracker crumbs in bottom of oblong pan. Pour pineapple-cream mixture over crumbs, spread evenly. Add remaining crumbs to top of mixture.

Chill overnight. Maraschino cherries and walnuts can be added with pineapple, if desired.

Note: this can be made with any fruit such as canned cherries, blueberries, apples, etc. Either use drained canned fruit or pie filling.

Answer 2

CHERRY - TOPPED ICEBOX CAKE

20 whole graham crackers
2 c. cold milk
1 (6 serving size) pkg. Jello vanilla or chocolate flavor instant pudding and
pie filling
1 3/4 c. thawed Cool Whip non-dairy whipped topping
2 (21 oz.) cans cherry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers, if necessary. Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes, then blend in whipped topping. Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Spread cherry pie filling over crackers. Chill about 3 hours.

Chocolate - Frosted Icebox Cake: Prepare Cherry-Topped Icebox Cake as directed, substituting 3/4 cup ready to spread chocolate fudge frosting for the cherry pie filling. Carefully spread frosting over top layer of graham crackers.

Answer 3

1 sponge cake
6 ounces butter
1 1/2 cups icing sugar
4 eggs, separated
1 teaspoon vanilla
1 (20 ounce) can crushed pineapple (drained)
1/2 cup chopped blanched almonds
Cream butter and icing sugar until fluffy.
Add egg yolks one at a time, beating after each and scraping sides with scraper.
Add vanilla, pineapple, and almonds.
Beat egg whites until stiff but moist and fold into mixture gently.
Place a layer of cake in a dish.
Then a layer of pineapple-butter mixtures; continue to layer until all the cake and mixture are used up ending with mixture.
Cover with foil and freeze for 24 hours.
When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.
Variation: Chopped drained peaches can be substituted for crushed pineapple.

Chocolate Ice Box Angel Food Cake

1 lg. angel food cake cut across into 3 layers
4 sq. unsweetened chocolate
1 c. confectioners' sugar
1/4 tsp. salt
1 c. milk
2 tbsp. plain gelatin, softened in 1/2 c. of cold water
1 tsp. vanilla
2 c. whipping cream, whipped

Cook in double boiler: Milk, chocolate, salt, sifted sugar until smooth. Add softened gelatin, salt and vanilla. Stir until completely dissolved and smooth. Chill over ice water until just beginning to congeal. Fold in the whipped cream gently but thoroughly. As soon as it stiffens spread thickly between, on top and on sides of cake. Refrigerate until serving time.