Four Season Icebox Dessert Recipes

OLD-FASHIONED ICEBOX CAKE

Steps:

• In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
• Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
• Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
• Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
• Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
• Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
• Cover loosely and refrigerate for at least 4 hours, or up to overnight.

FOUR SEASON ICEBOX DESSERT

Steps:

• SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
• SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
• Pour over spring (base), bake at 350 for approximately 20 minutes until set.
• FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
• WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
• Refrigerate until ready to use.

ICEBOX CAKE

Steps:

• In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.