Ice Box Pudding Dessert Recipes

RASPBERRY ICEBOX DESSERT

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

EASY ICEBOX CAKE

Steps:

• Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
• Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
• Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
• Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

LEMON ICEBOX DESSERT

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.

CHOCOLATE PUDDING ICEBOX CAKE

Steps:

• In a large saucepan, combine 3 cups milk, half-and-half, 1/2 cup plus 2 tablespoons sugar, salt, and vanilla bean and seeds, if using. Place saucepan over medium-high heat and bring to a simmer.
• Meanwhile, in a large heat-proof bowl, whisk together egg yolks, remaining 1/2 cup plus 2 tablespoons sugar, cocoa, cornstarch, and remaining 3/4 cup milk. Whisking constantly, gradually pour the hot milk mixture into the egg yolk mixture. Set a fine-mesh sieve over saucepan and strain custard mixture back into saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking, until mixture thickens to a puddinglike consistency, about 10 seconds. Remove vanilla bean, if using, and discard.
• Transfer custard mixture to the bowl of an electric mixer fitted with the paddle attachment. Add chocolate and beat on medium speed until chocolate is melted and mixture has cooled slightly, 2 to 3 minutes. Beat in vanilla extract, if using. Beat in butter, a little at a time, and continue beating until chocolate is entirely melted and mixture is cool, 5 to 10 minutes more.
• Layer the bottom of an 8-inch-square baking dish with 1/3 of the graham crackers, breaking up crackers as needed to create a snug, even layer. Spoon 1/3 of the pudding mixture on top; smooth top. Repeat process twice using remaining graham crackers and pudding, to create a total of 3 layers of each. Transfer to refrigerator; refrigerate until chilled, 2 to 3 hours.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together heavy cream and confectioners' sugar until medium peaks form. Spread whipped cream over chilled cake and serve.

ICE BOX PUDDING DESSERT

Steps:

• Mix ingredients for cookie crust. Spread onto bottom of 9x13" pan. Bake at 350F for 15 minutes. Cool.
• Blend together ingredients for cream cheese layer. Spread over cooled crust.
• Prepare vanilla pudding mix with 1 1/2 c milk according to package directions. Pour over cream cheese layer.
• Prepare chocolate or pistachio pudding with 1 1/2 c milk. Pour over vanilla layer.
• Top with cool whip.

ICEBOX SUPREME DESSERT

Steps:

• 1. After mixing the cream cheese, powdered sugar, and Cool Whip then spread over completely cooled crust.
• 2. 2 PKGS DESIRED INSTANT PUDDING mixed with 3 C. MILK. Spread over cream cheese layer. Refrigerate until set. Spread remaining Cool Whip over the pudding and garnish with chocolate curls, candy, chips, nuts, etc: Use your imagination.
• 3. PEANUT BUTTER CHOCOLATE VERSION: STEP 1: Crust Add 2/3 c. chopped dry roasted peanuts to 1/2 c. cold butter cut into 1 c. flour. Press into oblong Pyrex 13x9 inch until lightly browned. 350 degree/16-20 minutes. Cool completely
• 4. STEP 2: Beat 8 oz. cream cheese, 1 c. powdered sugar, 1/3 c. peanut butter, and 1-1/2 cups Cool Whip. Spread over cooled crust.
• 5. STEP 3: 1 pkg. Instant Chocolate and 1 pkg. Instant Vanilla Pudding whisked together 3 cups cold milk until smooth. Top cream cheese layer, allow to set and spread remaining Cool Whip and sprinkle with chopped dry roasted peanuts.

OLD-FASHIONED ICE BOX DESSERT

Steps:

• Cover bottom of 13x9-inch pan with grahams.
• Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the COOL WHIP; spread over grahams. Cover with remaining COOL WHIP and fruit.
• Refrigerate several hours. Top with coconut just before serving.

PEANUT BUTTER ICEBOX DESSERT

Steps:

• In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.