Cinnamon And Cream Cheese Icebox Cake Recipes

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CINNAMON CREAM CHEESE SQUARES



Cinnamon Cream Cheese Squares image

I like to make these cream cheese squares for a quick breakfast treat or easy dessert. Even my young daughter can help out.-Gay Snyder, Deerfield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 6

2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1/4 cup butter, melted
1 teaspoon ground cinnamon

Steps:

  • Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

TROPICAL ICEBOX CAKE



Tropical Icebox Cake image

This tropical-inspired no-bake dessert is the perfect thing to make in your springform cake pan (other than cheesecake)! Fresh lime zest and cream of coconut transform whipped cream into something that tastes like an island cocktail.

Provided by Food Network Kitchen

Categories     dessert

Time 8h25m

Yield 8 to 10 servings

Number Of Ingredients 7

3 1/2 cups heavy cream
3/4 cup sweetened cream of coconut, well stirred
Zest of 2 limes (about 1 tablespoon)
50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces)
2 cups sweetened coconut flakes
1 small mango, cut into small pieces
1/4 cup roasted macadamia nuts, lightly crushed, for garnish

Steps:

  • Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
  • Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
  • Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

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