Too Hot To Bake, So Make An Icebox Cake
It is certainly the Dog Days of Summer and who wants to turn on the oven in this heat?
Enjoy what’s left of summer with this easy and delicious icebox cake.
The fun part is you can alter the flavors to suit your taste.
I made a lemon strawberry cake and it was sooooo good.
What a fun thing to have the kiddos help you with as well.
So keep it cool with this recipe:
2 boxes of Vanilla cookies (crumbled up)
1 can of sweetened condensed milk
1 cup of water
1 Large container of cool whip or make your own whipped cream
(I used a quart of heavy whipping cream with 1/3 cup of sugar and whipped with an electric mixer till stiff)
1 4oz box of vanilla instant pudding mix
2 pints of strawberries
3 Tablespoons of sugar
Lemon Curd (store bought or homemade)
Use a 8×8 cake pan and cover the inside of the pan with plastic wrap, allowing the plastic to hang over the edges.
(This will allow for easy removal)
Next, spread a somewhat thin layer of vanilla cookie crumbs in the bottom
Use only a 1/3 Of the cookies and save the rest for the other layers.
(you could also make an easy graham cracker crust with crushed graham crackers and melted butter)
Press firmly into the bottom of the pan.
Now prepare the cream:
Mix the sweetened condensed milk with a cup of water and the package of instant vanilla pudding, in a large bowl.
Whisk until dissolved, cover and place into the refrigerator for 5 min., or until firm.
While you wait the five minutes, you can cook down your strawberries.
Simply cut them up into a pot, with 3 Tbs. of sugar and cook over medium heat; stir continuously.
You want to cook this until it becomes a juice syrup.
When you have your syrup allow to cool.
Remove the cream from the refrigerator and fold in the whip topping or your whipped cream.
Now comes the fun part, layering.
Carefully spread a layer of your prepare cream on top of the cookie crumbs and then dollop in top some lemon curd and strawberry syrup.
Now drizzle the strawberry syrup on top and swirl through the cream.
Continue to layer the cookie crumbs, cream, lemon curd and strawberry till you are to the top of your pan.
Carefully cover and refrigerate for 3 hours.
When you remove the cake from the fridge, carefully use the plastic wrap to lift the cake from the pan.
This will make it much easier to cut and serve.
Garnish with some strawberries or lemon slices and enjoy your deliciously cool treat.