NORTHWOODS COOKS: Cool off with icebox cakes - Park Rapids Enterprise

Peach IceBox Cake

Little Dairy on the Prairie

18 graham crackers

8 oz. whipped topping or freshly whipped cream

3 cups peach pie filling or fresh peaches

1 dash ground nutmeg for garnish

Divide whipped topping into four parts. Spread a quarter of the whipped topping to cover the bottom of a 9-by-9-inch square pan.

Layer graham crackers over whipped topping, breaking if necessary to make them fit.

Spread another quarter of the whipped topping over graham crackers. Gently spread half of the peach pie filling or fresh peaches over the whipped topping layer, trying not to mix layers.

Repeat layers, finishing with the remaining whipped topping and sprinkle with nutmeg if desired.

Irish Cream Oreo IceBox Cake

From Melanie Makes

2 cups heavy cream

12 oz. mascarpone cheese

1/2 cup sugar

1 tsp. pure vanilla extract

1/4 cup Irish cream

2 14.3-oz. packages Oreo cookies

dark chocolate bar and additional Oreos to garnish

In the bowl of an electric mixer, add heavy cream, mascarpone, sugar, vanilla and Irish cream.

Using a whisk attachment, mix on low speed until just combined and then mix on medium speed until it becomes thick and forms peaks.

In an 8-inch springform pan, place a single layer of Oreo cookies. Carefully cover cookies with 1/4 of the whipped cream mixture, smoothing into a flat layer with a rubber spatula.

Repeat Oreo and whipped cream layers three additional times so that you have a total of four layers of cookies and four layers of whipped cream, ending with a whipped cream layer.

Place plastic wrap directly on top of the final layer of cream and refrigerate overnight.

Before serving, garnish with additional Oreo cookies and dark chocolate curls, if desired.

Berry IceBox Cake

From IHeartNaptime

Graham crackers

Cream cheese

Whipping cream

Fresh strawberries or blueberries

Homemade whipped cream:

1 cup cold heavy cream

2-4 Tbsp. powdered or granulated sugar

1/2 tsp. vanilla

To make the whipped cream, place a medium-large sized mixing bowl and the beaters into a freezer for about 15 minutes. Pour the cream, sugar and vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a peak forms (about 2 minutes).

Line graham crackers in a cake pan so that there’s no empty space. Spread the whipped cream layer on top, then add the berries or other fruit. Repeat layering these ingredients two more times for a total of three layers.

Lemon IceBox Cake

Allrecipes.com

14 graham crackers, crushed

1/2 cup white sugar

1/2 cup melted butter

12-oz. can evaporated milk, chilled

1 cup white sugar

2 lemons, juiced

3-oz. package of lemon flavored Jell-O

1 cup crushed pineapple, drained

1/2 cup graham cracker crumbs

1/4 cup maraschino cherries, drained and chopped

To prepare the crust, mix graham crackers, 1/2 cup sugar and melted butter and press into a 9-by-13-inch pan.
Mix lemon gelatin with 1 cup boiling water and let cool. Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip the cooled gelatin into the milk mixture, then stir in pineapple.

Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.

Variation: Mix one 8-ounce package of cream cheese with the 1 cup sugar, then add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple, then proceed as above.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.

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