Kahlua Chocolate Strawberry Icebox Cake Recipes

CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE

Steps:

• Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
• Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
• Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
• Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

KAHLUA CHOCOLATE STRAWBERRY ICEBOX CAKE

Steps:

• 1. Fold the vanilla pudding with half of a container of whipped cream
• 2. Fold the strawberrry pudding with half of a container of whipped cream
• 3. Use a cake stand or a plate and arrange a layer of chocolate wafers in the center of the plate. Use small dabs of whipped topping to hold the cookies in place if needed.
• 4. Fill a small spray bottle with Kahlua. Mix with a small amount of water if necessary for fine mist. Spray the cookie layer with a mist of the Kahlua. Mist each layer of cookies with at least one coat of fine mist.
• 5. Layer vanilla pudding/cream mix, cookies/Kahluah spray, strawberry pudding/cream mix, and cookies/Kahluah spray until cookies are gone. Save a few cookies for decoration if desired.
• 6. "Frost" the cake with the second container of whipped topping.
• 7. Cover and chill for at least 24 hours.

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.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.