The origin of the icebox cake is unknown, but it is thought to have originated in the United States in the early 20th century. Icebox cakes became popular during this time because they did not require an oven to bake them, which was a luxury that not everyone had access to. Let’s read more about icebox cake recipes.
1) Oreo Icebox Cake
Ingredients:
24 Oreo cookies
2/3 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
1) Line a 9-inch loaf pan with foil, extending the foil over the edges of the pan. Spray the foil with cooking spray. Break 12 cookies in half; set aside. Place the remaining cookies in a food processor; pulse until finely crushed.
2) In a large bowl, beat whipping cream, powdered sugar, and vanilla on medium speed until stiff peaks form. Fold in cookie crumbs.
3) Spread 1 cup of mixture into the bottom of the prepared pan; top with 6 cookie halves, cut side down. Repeat layering with the remaining cookie mixture and halves. Cover and refrigerate for at least 4 hours before serving.
2) No-Bake Strawberry Icebox Cake
Ingredients:
1 quart of fresh strawberries, hulled and halved
1 (8-ounce) package of cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package of graham crackers
Instructions:
1) In a large bowl, combine strawberries, cream cheese, sugar, and vanilla; mix until well blended. Set aside.
2) Line the bottom of a 9×13 inch baking dish with graham crackers. Spread with half of the strawberry mixture. Repeat layering. Cover and refrigerate for at least 4 hours before serving.
3) Easy Chocolate Icebox Cake
Ingredients:
1 (16-ounce) package of chocolate sandwich cookies
1/2 cup butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
2 (8-ounce) packages of cream cheese, softened
1 cup confectioners’ sugar
1 (12-ounce) container of frozen whipped topping, thawed
Instructions:
1) Place cookies in a food processor; pulse until finely crushed. In a bowl, combine cookie crumbs, butter, sugar, and vanilla; mix well. Press onto the bottom of a 9×13 inch baking dish. Refrigerate for 30 minutes.
2) In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over crust. Cover and refrigerate for at least 4 hours before serving.
4) Banana Cream Icebox Cake
Ingredients:
3/4 cup cold milk
1 (3.4-ounce) package of instant banana pudding mix
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
24 graham crackers
4 medium bananas, sliced
Instructions:
1) In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in whipping cream and vanilla.
2) Line the bottom of a 9×13 inch baking dish with graham crackers. Spread with half of the pudding mixture; top with a layer of bananas. Repeat layering. Cover and refrigerate for at least 4 hours before serving.
5) Lemon Icebox Cake
Ingredients:
1 (16-ounce) package pound cake, cubed
1 (21-ounce) can of lemon pie filling
1 (12-ounce) container of frozen whipped topping, thawed
Instructions:
1) In a large bowl, combine cake cubes and pie filling; mix well. Fold in whipped topping.
2) Pour into a greased 9×13 inch baking dish. Cover and refrigerate for at least 4 hours before serving.
6) Tiramisu Icebox Cake
Ingredients:
1 (8-ounce) package of cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) carton of sour cream
2 tablespoons rum or 1 teaspoon rum extract
1 (12-ounce) package of ladyfingers, split
1 cup strong brewed coffee, cooled
3 tablespoons unsweetened cocoa powder
Instructions:
1) In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in sour cream and rum. Set aside.
2) Line the bottom of a 9×13 inch baking dish with ladyfingers. Brush with coffee. Spread with half of the cream cheese mixture; sprinkle with cocoa. Repeat layering. Cover and refrigerate for at least 4 hours before serving.
7) Raspberry Cheesecake Icebox Cake
Ingredients:
1 (8-ounce) package of cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 (8-ounce) packages of Neufchatel cheese, softened
1 (21-ounce) can raspberry pie filling Instructions: 1) In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in Neufchatel cheese until combined.
2) Line the bottom of a 9×13-inch baking dish with half of the cookies. Spread with half of the cream cheese mixture; top with pie filling. Repeat layering. Cover and refrigerate for at least 4 hours before serving.
