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Recipes

How to Make Mini Samoa and Tagalong Ice Box Cakes

Confession: I saved my Girl Scout Cookies from last year in hopes I would be inspired to create something with them and wound up throwing them away last week. Shameful, I know, but I wasn’t going to make that mistake again. I’ve wanted to make an ice box cake for awhile (basically chocolate wafers, Cool Whip, and a lot of patience). But instead of wafers and 12 hours, I had lots of Girl Scout cookies and 12 minutes. So, I made a quick adaptation of an ice box cake that doesn’t need to sit in the fridge overnight. You’re getting both a Samoa and a Tagalong version here.

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Samoa “Ice Box” Cakes

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(makes 4 individual cakes)

Ingredients

  • 8oz Cool Whip
  • 1/2c coconut, toasted
  • 1/4c caramel topping
  • 1 box (15 cookies) Samosa/Caramel Delights

Directions

  1. In medium bowl, combine Cool Whip, toasted coconut, and caramel topping until no thick caramel streaks are left.
  2. Coarsely chop 12 Samoas (save 3) and stir into Cool Whip mixture.
  3. Scoop cookie combo into four 6-7 ounce ramekins and smooth out the tops.
  4. Coarsely chop final 3 Samoas and sprinkle atop the Cool Whip-cookie mixtures.

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Tagalong “Ice Box” Cakes

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(makes 4 individual cakes)

Ingredients

  • 8oz Cool Whip
  • 1/2c Jif Whipped Peanut Butter & Chocolate Flavored Spread (If you do nothing else in this recipe, buy this and eat with a spoon. Ah-may-zing!)
  • 1 box (15 cookies) Tagalongs

Directions

  1. In medium bowl, combine Cool Whip and whipped chocolate and peanut butter until no streaks are left.
  2. Coarsely chop 12 Tagalongs (save 3) and stir into Cool Whip mixture.
  3. Scoop cookie combo into four 6-7 ounce ramekins and smooth out the tops.
  4. Coarsely chop final 3 Tagalongs and sprinkle atop the Cool Whip-cookie mixtures.

It’s really as simple as that! These no-ice-box ice box cakes need to be in your hands (and your mouth) immediately.

Categories
Recipes

Make this S’mores Icebox Cake, aka ‘Marshmallow Lasagna’

smores-icebox

It’s summer, which means you need s’more recipes. (Couldn’t help it on that one.) Because who can say no to s’mores?

Not this girl.

The best part is that you can make them from the comfort of the great indoors.

For this recipe, we keep our roasted marshmallows and layer them with graham crackers, whipped cream, and chocolate pudding.

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After we layer our ingredients, we use the magic of the refrigerator to turn those crunchy grahams into soft layers of cake. It’s like biting into sweet, toasty little clouds in between layers of chocolate and graham.

Like I said, magic.

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S’mores Ice Box Cake

Makes 1 (9×5 inch) cake

Printable Recipe

  • 2 ¼ graham sheets per layer (1 sleeve total), 1 cracker reserved for crumbling
  • 1 ¾ cups milk
  • 1 (3.5-ounce) package chocolate pudding (I used this one)
  • 4 ounces cream cheese (optional)
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup + 1 Tablespoon powdered sugar, separated
  • 1 cup mini marshmallows, toasted if you’re feeling motivated; 2 Tablespoons reserved
  • 1 Hershey bar, chopped

1. Whisk pudding mix and milk in a medium bowl until thickened, about 5 minutes.  Place in fridge to thicken up, at least another 5 minutes.

2. Make whipped cream:

In a small bowl, whip cream cheese with 1 tablespoon of powdered sugar until smooth and creamy.  In a large bowl, whip heavy cream until thickened. Add ¼ cup powdered sugar and vanilla extract and continue to whip until it reaches firm peaks.  Gently fold cream cheese into whipped cream and stir to combine.  Refrigerate until ready to use.

Note: I added cream cheese to my whipped cream since it helps “stabilize” the whipped cream.

3. Toast your marshmallows (if desired, trust me, you desire). I used this adorable handheld torch that the BF got me for Christmas.

4. When ready to assemble, layer your cake starting with graham crackers, then whipped cream, mini mallows, and chocolate. Some icebox cake recipes tell you to start with a thin layer of whipped cream (like lasagna has you start with a layer of sauce).  This is optional, but will help your bottom layer to soften faster.  I prefer to skip this step and not have my bottom layer glue itself to my serving platter, but to each his (or her) own.

A 9×5 cake will require each layer to have 2 1/4 sheets of graham crackers.

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Repeat your layering until you reach the top (3 layers in all, of course you could make it taller with extra grahams. There was plenty of whipped cream and pudding left over).

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5. Spread whipped cream over sides as well, if you would like a fully-frosted cake, or leave the sides unfrosted for a more whimsical look. Sprinkle with chopped Hershey’s, mallows, and graham crumbs.  Chill for at least 4 hours to allow grahams to magically turn into cake.