|by Lauren Chattman|
Do you consider pies complicated, oven-baked affairs? Before she discovered icebox pies, Lauren Chattman did too.
1 - 10 of 105 for icebox cake
Melt butter and add sugar and beaten yolks; blend well. Add pineapples, nuts and vanilla. Line a 5x10 inch dish (2 or 3 round casserole) with crushed ...
Butter an 8-inch pan. Cream butter and sugar until fluffy. Add beaten eggs, pecan pieces and crushed pineapple. Press a layer of vanilla wafer crumbs ...
Cut the angel food cake into slices and ... filling on top of pudding and then put Cool Whip on that. It is better if it sets overnight in the refrigerator.
Oil and flour ... a bowl mix cake mix, oil and ... until cake is completely cool before icing is put on. Refrigerate for 1 hour before serving. Delicious!
Combine chocolate and ... whipped cream. Break cake into two parts. ... with rest of cake and chocolate mixture. Garnish with nuts and cherries (optional).
Grate coconut, cut cherries in desired size. Mix thoroughly first 7 ingredients. Pour condensed milk over mixture and work with hands until mixture ...
In 9 1/2 x 13 inch cake pan, add graham ... pudding, using 3 1/2 cups of milk only add this as next layer. Top with Cool Whip. Refrigerate for about 2 hours.
Cook cake according to package ... minutes, stirring constantly. Remove from heat. Poke holes all in cake while it is hot and pour heated mixture over cake.
Mix all together. Press into a cake pan. Put in refrigerator overnight. Wrap in foil next day and on serving dish.
Mix gingersnaps and 1/4 cup butter. Press into 9-inch square pan. In bowl, beat sugar, 1/4 cup butter and 1/4 cup pineapple syrup until smooth. ...
top of page