'Bake' sweet summer icebox cakes in the fridge - TribLIVE

Hear the word “cake” and an image comes to mind. It’s usually a round, layer cake filled and coated with thick frosting and maybe finished with sprinkles. Cut a big, triangular wedge and you have an absolute textbook illustration of a piece of cake.

Delicious to eat anytime — but not a treat to make during the dog days of a summer when we have seen record-breaking global heat.

When you don’t want to turn on the oven, you don’t have to say no to cake. There’s a classic dessert to “bake” in your fridge: the icebox cake.

The name first popped up in the 1920s, but it’s a concept that builds on other desserts that have been around much longer and sport classy pedigrees. Charlotte russe. Sherry trifle. Napoleons. Summer pudding. They all share the basic construction of an icebox cake, laying combinations of a pre-made pastry of some kind with cream and other flavors like fruit or chocolate.

The advent of refrigeration in the U.S. made icebox cake the kind of indulgence that was accessible to the masses. Later, convenience foods like whipped topping and instant pudding made them not just possible, but easy.

Today, icebox cake is a simple way for beginning cooks to try their skills. It’s also an on-ramp to experimenting with new and different flavors.

As long as you stick to the formula of structure (cookies, cake or even bread), creaminess (whipped cream, whipped topping, cream cheese, pudding, etc.) and extras (fruits, candy, sauces, nuts, you name it), you can make an icebox cake that satisfies any palate. Just let it refrigerate overnight to turn layers of sweets into a delicious, sliceable cake.

Stack vanilla pizzelles with elegantly piped cream made with ricotta cheese and include a smattering of pistachios and dark chocolate for something with the Italian flair of a cannoli. Peanut butter sandwich cookies, whipped cream and strawberry jam make for a dessert with a familiar lunchbox flavor. Cookies and cream is more than an ice cream flavor; layer Oreos, chocolate chip cookies and a vanilla cream cheese mousse and make something sweetly nostalgic.

Cannoli Icebox Cakes

1 6-ounce box pizzelle cookies (vanilla or almond)

1 cup whipping cream

1 cup ricotta cheese

1/2 cup powdered sugar

1 teaspoon vanilla

Zest of one orange

1/2 cup pistachios, chopped

1/2 cup mini chocolate chips

Divide cookies into two equal amounts to make two separate cakes. If there’s one left over, reserve.

In a bowl, whip cream until soft peaks form. Stir in ricotta, sugar, vanilla and orange zest. For each cake, spread or pipe cream on one cookie, then sprinkle with pistachios and chocolate. Repeat until used up. Refrigerate overnight. Crumble any reserved pizzelle on top before serving.

PB&J Icebox Cake

1 quart whipping cream (or one large tub frozen whipped topping, thawed)

1/2 cup powdered sugar

1 tablespoon vanilla

8 ounces cream cheese, softened

1 cup peanut butter

1 12-ounce jar strawberry jam (A squeeze bottle of jam is perfect.)

1 large package peanut butter sandwich cookies (vanilla sandwich cookies or vanilla wafers will work, too)

In a deep bowl, beat cream with powdered sugar and vanilla until stiff peaks form. Set aside.

In another bowl, beat cream cheese with peanut butter until light. Fold in half of the whipped cream. Set aside.

In a 9 x 13 pan, place one-third of cookies. Cover with one-third of the whipped cream, half of the peanut butter cream and a layer of piped or dolloped strawberry jam. Repeat with another third of the cookies and whipped cream, remaining peanut butter and more jam. Finish with remaining cookies and whipped cream. Cover and refrigerate overnight. Before serving, drizzle with jam and peanut butter for garnish.

Milk and cookies icebox cake

1 quart whipping cream

1/2 cup powdered sugar

1/2 cup brown sugar

1 tablespoon vanilla

1 teaspoon almond extract

8 0unces cream cheese, softened

1 large package chocolate chip cookies

1 large package chocolate sandwich cookies

In a deep bowl, whip cream with sugar and flavorings until stiff peaks form. In another bowl, beat cream cheese until smooth and light. Fold in whipped cream in two to three parts to combine.

Line a loaf pan with plastic wrap. Pipe or spread a layer of cream in the bottom. Add a layer of chocolate chip cookies, breaking to fit. Follow with more cream and chocolate cookies. Repeat until pan is filled, ending with cookies. Fold plastic wrap over tightly. Refrigerate overnight. Keep refrigerated until ready to serve, unmolding at the last minute. Garnish with crumbled or whole cookies.

Lori Falce is a Tribune-Review community engagement editor. You can contact Lori at lfalce@triblive.com.

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