I have been thinking about the recipe I’m sharing with you today since the summer. It came on the heels of an embarrassing realization actually but with a delicious end result.
You too may have noticed ice box cakes floating around the internet, on Pinterest in particular. They are fluffy and cloud-like in appearance. I never paid them much mind, recalling my Grandmother talking about ice box cakes when I was small and assuming they were merely cakes that reside in a refrigerator (which Nana called an ‘ice box’).
My realization this summer however was that ice box cakes are not cakes at all. Rather, they are whimsical concoctions of graham crackers (traditionally), whipping cream and usually custard, all layered together like a sort of dessert lasagna. The magic comes in as the dessert sits in the refrigerator, or ice box.
The moisture from the custard seeps into the graham crackers, softening them so when the dessert is cut into, it truly behaves like a cake. It’s really sort of fantastic if you think about it.
- 8 ounces Cream Cheese , softened
- 2 3.4- ounce packages Vanilla Pudding Mix (instant pudding style)
- 2 ½ cups Milk
- 2 8- ounce containers Whipped Topping (thawed per package instructions)
- 3 packages Udi’s Gluten Free Snickerdoodle Cookies , or equivalent (30 2 ½-inch diameter snickerdoodle cookies)
- 1 cup Salted Caramel or Butterscotch Baking Chips
- In the bowl of a standing mixer cream the cream cheese until smooth. Pour in the pudding mix and 1 cup of the milk. Mix on low speed to combine and limit splashing.
- Gradually pour in the remaining milk, beating on medium speed to fully combine the ingredients. Fold in the whipped topping.
for full instruction please see : boulderlocavore.com