Icebox cakes were popular back in the 1970s and '80s. And it's easy to see why people like them. You don't have to turn on an oven to make these "cakes" - all of the "baking" is done simply by allowing the flavors to meld in the refrigerator.
I like to make this cake in the summer for special occasions and holidays. It's cool, refreshing, and you don't need to turn on the oven!
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Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 1 quart fresh strawberries, divided
- 2 3.4 oz. packages instant chocolate pudding
- 2-1/2 cups milk
- 1-3/4 cups heavy cream
- graham crackers (about 20)
- chocolate sauce, for garnish (optional)
Preparation:
- Place a stainless steel mixing bowl (compare prices) in the refrigerator while you prepare the strawberry-chocolate layer for this icebox cake.
- Wash and hull strawberries. Set aside about 10-12 strawberries for garnish. Place remaining strawberries in a blender or food processor. Puree until smooth.
- In a large mixing bowl, whisk chocolate pudding and milk together until creamy. Whisk in strawberry puree. Set aside.
- Take stainless steel bowl out of the refrigerator. Pour cream into bowl. Beat with a wire whisk or an electric mixer until mixture becomes fluffy. Set aside the whipped cream.
- Line the bottom of an 8 x 8 baking dish with graham crackers, breaking graham crackers in half or quarters to fit.
- Spread half of the strawberry-chocolate pudding mixture over the graham crackers. Don't worry if it's a little runny. It will firm up as the icebox cake refrigerates.
- Top with another layer of graham crackers. Spread half of the whipped cream over this layer of graham crackers. Top with another layer of graham crackers, the remaining strawberry-chocolate mixture, another layer of graham crackers and remaining whipped cream.
- Refrigerate the icebox cake at least 4 hours or overnight.
To serve, cut into squares and garnish with fresh sliced strawberries and chocolate sauce.
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