Summer is in full swing. And so is the heat. Rather than heat up your kitchen this month, try one of these icebox desserts. Our grandmothers were definitely onto something with these recipes. Calling them cakes is a bit misleading. The cookies soften, creating a cake-like texture, the longer they sit in the filling. Plan ahead to allow for plenty of time for this to happen. But you can absolutely eat them while the cookies are still firm, it just won’t be cakey. They are perfect for preparing in the morning to enjoy after a steamy day.
Black Forest Oreo Icebox Cake
- 1 package Oreo cookies (you will need about 32-36 cookies)
- 1 small box instant chocolate pudding
- 2 cups cold milk
- 1 can cherry pie filling
- 1 8-oz. carton frozen whipped topping, thawed (you will only use half the carton)
- Set aside 2-4 cookies for garnish. Layer 16 Oreos in the bottom of an 8×8-inch baking dish.
- Combine the pudding mix and the milk in a medium bowl, according to package directions; set aside.
- Dollop half of the pie filling over the cookies. Spread the prepared pudding over the cherries.
- Arrange another 16 Oreos on top of the pudding. Cover with the remaining pie filling.
- Top with the whipped topping. Cover and refrigerate for 8 hours or overnight.
- Before serving, chop or crush the remaining cookies and sprinkle over the top.
Serves 9.
Chocolate Nutter Butter Cake
- 1 package Nutter Butter cookies (you will need about 32 cookies)
- 2 small boxes instant chocolate pudding
- 4 cups cold milk
- 1 8-oz. carton frozen whipped topping, thawed (you will only use half the carton)
- ¼ to ½ cup of creamy peanut butter, to taste
- In a large bowl, combine the pudding and the milk, according to package directions.
- Spread 1/3 of the pudding over the bottom of an 8×8-inch backing dish. Top with a single layer of cookies (about 12-16 cookies).
- Spread another 1/3 of the pudding over the cookie layer. Add another single layer of cookies.
- Spread the remaining pudding over the cookies and top with the whipped topping. Cover and refrigerate for 8 hours or overnight.
- Before serving, place peanut butter in a microwave-safe bowl and heat for about 30 seconds, until it is thin enough to pour. Stir and drizzle peanut butter over the top and serve.
Serves 9.
Lemon Icebox Cake
20 oz. Lorna Doone* cookies (2 10-oz. packages)- 2 small packages instant lemon pudding
- 2 ¼ cups cold milk (whole milk will make a firmer set)
- 1 8-oz. carton of frozen whipped topping, thawed
- Measure out 1 heaping cup of whipped topping and set aside.
- In a large bowl, combine both boxes of pudding mix with the milk. Whisk briskly for about 1 minute or until smooth. Add the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
- Place 1/3 of the cookies (breaking as needed to fit) in a single layer on the bottom of a 13×9-inch baking dish. Spread half of the pudding mixture over the cookies. Add another layer of cookies, topping with the rest of the pudding. Add the last 1/3 of the cookies and spread the reserved whipped topping over the top.
- Cover and refrigerate for 24 hours (the thicker cookies take longer to soften).
Serves 16.
*Lorna Doone are preferred, but graham crackers or vanilla wafers can be used.