Icebox Cake Heaven


MakeI grew up loving my mother’s Icebox Cake.  She would make it for me as a special treat and, as I turn 44, still makes it as a surprise for me at my birthday.  I can always count on two to three Icebox Cakes over the course of the year.  And the funny thing, it’s as simple as chocolate and vanilla pudding layers with graham crackers.  What can be simpler than that?  However, as I talk with other people, I’ve found different varieties of Icebox Cake, which I’ve included below.  Still partial to my mom’s, but I will definitely make room for these other tasty treats!

Icebox Pudding Cake

(Recipe courtesy of Dawn’s Mom)

Serves 8-10


2 boxes chocolate pudding, cook style

2 boxes vanilla pudding, cook style

8 cups milk

Graham Crackers


How To:

  1. Prepare chocolate pudding as directed
  2. Pour into a 13 x 9 inch clear baking dish and put into the refrigerator until firm
  3. When completely chilled, place a layer of graham crackers on top of the chocolate pudding layer
  4. Prepare vanilla pudding as directed and pour over the graham cracker layer
  5. Refrigerate until firm
  6. Top completed cake with bananas and whipped topping

Icebox Pudding and Fruit Cake

(Recipe courtesy of Danielle’s Grandmother)


About 1 1/2 packages of full-size graham crackers

2 small boxes of Jell-o Cook & Serve chocolate pudding

1 jar Polar sliced peaches

1-2 bananas, sliced into rounds

How to: 

  1. Make pudding and allow to set several hours or overight in the refrigerator. 
  2. Place one layer of graham crackers on bottom of a 9 inch baking dish.
  3. Cover graham crackers with half of the pudding.
  4. Set sliced bananas and peaches on top of pudding
  5. Repeat these steps by forming a second layer.
  6. Refrigerate several hours or overnight so it sets up and is firm.
  7. Serve cold or at room temperature.


No-Bake Strawberry Icebox Cake

Serves 8 


2 pounds fresh strawberries, washed

3 1/4 cups whipping cream, divided

1/3 cup confectioners sugar

1 teaspoon vanilla

1/2 teaspoon rosewater (optional) 

4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers

2 ounces dark chocolate, finely chopped

How To:

  1. Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
  3. Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter.
  4. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers.
  5. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache:

  1. Heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
  2. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  3. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Chocolate Wafer Ice Box Cake

Serves 6-8


8 1/2 oz. pkg. Nabisco Famous Chocolate Wafers

2 c. (1 pt.) heavy cream (see note below)

1 1/4 c. confectioners sugar

1 tsp. vanilla extract

Note: can use 8 oz. container of Cool Whip instead of cream, sugar and vanilla.

How To:

  1. In medium bowl with electric mixer, beat heavy cream with sugar and vanilla until stiff.
  2. Measure 2 cups whipped cream and reserve. Set aside 1 wafer for crumble on top when finished.
  3. Spread tops of remaining wafers with remaining cream, stacking them up in groups of five or six cookies on plate lined with waxed paper. Refrigerate 15 to 20 minutes.
  4. To assemble cake: on serving plate, place half the stacks on side end to end, forming a long roll. Repeat placing rolls alongside each other. Gently press together.
  5. Spread remaining cream over top and sides. Refrigerate at least 4 hours. Slice the cake on the diagonal for a festive stripe design.

Peanutty Ice-Box Cake

Serves 12


3/4 cup chopped roasted peanuts

1 cup graham cracker crumbs

1/3 cup butter, melted

2/3 cup creamy peanut butter

4 packages (3 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

1 container (4 oz.) frozen whipped topping, thawed

1/2 to 3/4 cup chopped roasted peanuts for garnish

How To:

  1. Combine peanuts, graham cracker crumbs and melted butter. Press crumb mixture into 9-inch spring form pan. Chill crust for 20 minutes.
  2. Using an electric mixer, cream softened cream cheese and peanut butter until fluffy. Gradually add condensed milk and mix well. Add lemon juice and vanilla and blend well. Fold in whipped topping.
  3. Pour mixture into prepared crust. Garnish with chopped peanuts. Chill 2-3 hours or freeze.