Chocolate Turtle Icebox Cake Recipes

CHOCOLATE TURTLE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
• While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
• Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
• Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
• Evenly drizzle the salted caramel sauce before slicing and serving.

CHOCOLATE TURTLE ICEBOX CAKE

Steps:

• Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
• Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
• Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
• Refrigerate overnight.

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.