No bake desserts are the perfect way to make something sweet without ever having to turn on the oven!

This no bake lemon dessert is sure to help your love of cooking – because it’s perfect for hot summer days! 

The first time that you make this easy lemon icebox cake, you’ll be hooked. It’s one of my favorite make-ahead dessert recipes that has amazing taste and flavor. 

The hardest part of this lemon cake recipe is pacing yourself to not entire the entire easy dessert. 

Keep this dessert recipe handy for the next time that you are looking for the perfect dessert. 

The layers of this no bake lemon icebox cake recipe are so good! Why wait for special occasions to make it? 

No Bake Lemon Icebox Cake

Layer upon layer of tender cookies, tart lemon filling, and homemade whipped cream add a scrumptious twist to the classic lemon icebox cake recipe. 

It truly tastes “like a slice of sunshine.”

Lemon Bars are another easy citrus dessert that is popular at bake sales and parties. They’re ready in a fraction of the time, and you only need 7 simple ingredients!

Or, try my Rosemary Lemon Pound Cake for something a little more refined. 

Tender, fragrant, and lightly sweet, this loaf is perfect with a cup of coffee in the morning or after a heavy meal.

How To Make Lemon Icebox Cake

While this is prepped and ready for the freezer in just 25 minutes, it needs several more hours to chill.

Be sure to give yourself plenty of time or make it the day before, so it’s ready to serve when you need it!

Mix the whipped cream and lemon filling in separate bowls, then layer them with the shortbread cookies in a loaf pan.

Cover and freeze until firm, then flip it out of the pan and top with more delicious whipped cream.

Old Fashioned Lemon Icebox Cake Tips & Tricks

• Short on time? Feel free to use frozen whipped topping instead of homemade whipped cream. 
  
  Just keep in mind that it won’t have the same rich flavor, and it may take longer to set.
  
• Adjust the lemon flavor. Lemon zest adds a punch of citrus, so be sure to use it in the cake if you want noticeable flavor. 
  
  Otherwise, go ahead and leave it out to make the cake a bit milder. 
  
• Make it look fancy. Add extra tablespoon lemon zest over the top or layer on some candied lemon slices to make a pretty design.
  
• Swap out the shortbread. This lemon icebox cake recipe would taste just as delicious with Nilla Wafers, or you can add even more citrus flavor with lemon Oreos!
  
  Have fun with the cookie layer and try out different options. Easy lemon desserts like this are flexible with ingredients like the added layer of cookies. 

Lemon Ice Box Cake FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Other No Bake Dessert Recipes

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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Easy Lemon Icebox Cake (No-Bake Recipe) + Video

Lemon icebox cake is easy to make and bursting with bright citrus flavor. Serve this no bake treat for a little sunshine throughout the year!

Course Dessert

Cuisine American

Method No Bake

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 544cal

Author Donna Elick

Ingredients

• 14 ounce can sweetened condensed milk
• 1/2 cup fresh lemon juice 2-4 lemons
• 2 tablespoons fresh lemon zest optional
• yellow food coloring optional
• 4 cups heavy cream divided
• 1 cup powdered sugar divided
• 10 ounce package Lorna Doone shortbread cookies
• 1 tablespoon Jello Instant Cheesecake pudding mix dry

Instructions

• In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add 1/2 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
• Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined. Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling. Fold whipped cream into lemon filling. Set aside.
• Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer. Top with a layer of cookies, breaking them if necessary to make them fit.
• Then add the remaining whipped cream, smoothing out evenly. Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit. Cover with plastic wrap and freeze for 3-4 hours (or overnight).
• Before serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).
• Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.
• Serve and enjoy!

Video

Notes

For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.

Nutrition

Serving: 1 | Calories: 544cal | Carbohydrates: 47g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 101mg | Sodium: 164mg | Sugar: 36g | Fiber: 1g | Calcium: 151mg | Iron: 1mg

Originally published April 2015, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Lemon Icebox Cake (No-Bake Recipe) + Video appeared first on The Slow Roasted Italian.

Banana Pudding Icebox Cake

When it starts to get hot outside, the last thing you want to do is heat up your kitchen with the oven. That’s why no-bake desserts are a win-win!

You can still satisfy your sweet tooth with this banana pudding cake recipe without sweating through the process.

Simply whip up the fillings, layer them with soaked cookies, and top with sandy crumbs and swirls of rich whipped cream.

Looking for more pudding icebox cake recipes? Try strawberry or lemon for more fruit flavor, or maybe peanut butter caramel for something more decadent.

There’s even a cherry chocolate chip brownie cheesecake option for the best of both worlds!

Pudding Icebox Cake Tips and Tricks

• Chill the remaining whipped cream. Cover and place in the refrigerator while the banana pudding cake sets in the freezer.
  
• Tip for easier slicing: Run a large, sharp knife under hot water, then dry it off completely.
  
  The metal will retain the heat and allow it to glide easily through the frozen layers of your banana pudding icebox cake.
  
• Use ripe bananas for garnish. Ideally, the peels should have a few brown spots, but they should at least no longer be green.
  
  Otherwise, the slices will be too firm and not sweet enough to match the dessert.
  
• Want to make it ahead? Prep banana icebox cake a day or two ahead of time and simply leave it in the freezer.
  
  If your dessert is too hard with the extra chill time, allow it to thaw on the counter for about 15 minutes before cutting into it.

Serving Suggestions

Don’t forget to garnish each slice of your pudding icebox cake before serving — it really goes a long way in terms of presentation!

Simply pipe a little swirl of whipped cream in the center, then press in a banana slice and a whole wafer cookie.

Make this banana pudding icebox cake your own with a little something extra like caramel drizzle or chopped nuts.

Add these just before serving or have them nearby so guests can add some if they would like.

Banana Pudding Cake Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Banana Pudding Icebox Cake

Banana Pudding Icebox Cake is a refreshing alternative during the warmer months. Make this no bake cake recipe for all your summer parties!

Course Dessert

Cuisine American

Method No Bake

Prep Time 25 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 12

Calories 644cal

Author Donna Elick

Ingredients

• 11 ounce package Nilla Wafers
• 1/2 cup milk

Pudding Layer

• 6.8 ounces instant banana cream pudding mix 2 3.4 ounce boxes
• 8 ounce package cream cheese softened at room temperature
• 14 ounce can sweetened condensed milk
• 3 cups milk

Whipped Cream Layer

• 3 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 tablespoons french vanilla instant pudding
• 1 1/2 teaspoons vanilla extract

Garnish

• 2 bananas sliced
• Mini Nilla wafers
• Crushed Nilla wafers

Instructions

• Spray a 9×13” pan with non-stick spray. Dip Nilla wafers in 1/2 cup milk and line the bottom of the pan in a single layer. Set aside.
• In a large mixing bowl, beat cream cheese. Add in 3 cups milk, sweetened condensed milk, and 2 packages of instant banana cream pudding mix. Beat all ingredients until well combined and pudding starts to thicken. Spread half of the cream cheese pudding mixture over the nilla wafers.
• In a separate large mixing bowl, add heavy whipping cream, powdered sugar, french vanilla instant pudding and vanilla extract. With an electric mixer and whisk attachment, whisk on low until mixture expands. Turn setting to high and continue to whisk until stiff peaks form.
• Spread 1/3 of the whipped cream over the pudding layer. Repeat the layers.
• In a food processor or blender, crush about 1/2 cup Nilla wafers into fine crumbs. Top the cake with the crumbs. Cover with foil and freeze for 4-5 hours, or until the cake begins to firm.
• Score the cake into 12 servings, pipe whipped cream in the center of each piece, and garnish with mini nilla wafers and banana slices.

Notes

If your cake is too hard when removed from the freezer, allow it to thaw a little before cutting.

Whipped cream can be covered and placed in the refrigerator until your cake is finished setting in the freezer.

Nutrition

Serving: 1 | Calories: 644cal | Carbohydrates: 70g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 506mg | Sugar: 54g | Fiber: 1g | Calcium: 241mg | Iron: 1mg

Originally published May 2021, updated and republished May 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Banana Pudding Icebox Cake appeared first on The Slow Roasted Italian.

St Patricks Day is so colorful and fun and so are these festive treats: Shamrock Shake, Mint Chocolate Chip Cookie Dough Dip, Mint Oreo Cookie Trifle, Mint Chocolate Chip Brownies, Lucky Charms Marshmallow Treats, Chocolate Mint Candy Bark, and  Mint Chocolate Chip Cookie Dough Bars.

St Patrick’s Day Desserts Couldn’t Be Easier

Lucky Charms No-Bake Ice Box Pie is the ultimate whimsical dessert. It’s a festive treat with confetti cloud pie filling that is like a fairytale come true.

The Ultimate St. Patrick’s Day Pie

It all starts with a custom pie crust made from ground Lucky Charms cereal.

Cream cheese, whipped cream, marshmallow fluff and Lucky Charms marshmallows come together to create an enchanted layer of pie filling, unlike anything you have seen before.

The pie is topped with Lucky’s marshmallows and whipped cream. The real magic happens in the refrigerator.

While the pie is ‘setting up’ the Lucky Charms marshmallows in the pie meld into the filling and the marshmallows on top start to soften.

This pie is one that will make Lucky the Leprechaun dance and shout…  It’s magically delicious!

Helpful Tips to Make Lucky Charms No-Bake Icebox Pie:

• The green crust is especially fun for St. Patrick’s Day, but the rest of the year you can leave out the marshmallows and use 4 cups of cereal without the marshmallows for a more beige color crust.
  
• The longer the pie sits in the freezer, the softer the marshmallows will become.

What you will need to make Lucky Charms No-Bake Icebox Pie:

• Electric Hand Mixer – I have had this one in my kitchen forever (it seems like) at least 8 years.
  
• 9″ Pie Plate  – Can you ever have too many pie plates? I love these for plates for a breading station too. Egg in one, breading in another. So perfect!
  
• Cereal marshmallows -If you don’t feel like sorting the cereal grab a bag of marshmallows!

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
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Check out more of our favorite no-bake recipes: 

Extreme Reese’s Peanut Butter No-Bake Pie

Other No Bake Recipes

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Lucky Charms No-Bake Ice Box Pie (Video)

Lucky Charms No-Bake Ice Box Pie is Magically Delicious! This fairytale pie all starts with a Lucky Charms pie crust topped with an enchanted confetti cloud pie filling. This simple recipe is unlike anything you have ever had before. The real magic happens in the freezer.

Course Dessert

Cuisine American

Method No Bake

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12

Calories 410cal

Author Donna Elick

Ingredients

• 4 cups Lucky Charms Cereal marshmallow and cereal mixture
• 8 tablespoons unsalted butter melted
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 8 ounces cream cheese softened
• 1 1/2 cups marshmallow fluff
• 2 1/2 cups Lucky Charms marshmallows divided

Instructions

• Add 4 cups Lucky Charms cereal to the bowl of a food processor. Pulse until the mixture is fine crumbs. Slowly pour melted butter in through the feed tube. Pulse until combined and crumbs are completely moistened.
• Pour the crumbs into a 9” pie plate and press mixture onto the bottom and around the sides to form a pie crust. Place in the freezer while you prepare the filling.
• Whip heavy cream and powdered sugar with an electric mixer, in a tall bowl. Whip until stiff peaks form. (In other words, when you turn off the mixer and lift the beaters out of the cream, the cream stand up on the end of the beater). Place the whipped cream in the refrigerator while you prepare the remaining ingredients.
• Combine the cream cheese and marshmallow fluff in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Fold in 1/2 of the whipped cream and 1/2 cup Lucky Charms marshmallows until completely incorporated. Pour into the chilled pie crust.
• Smooth the filling into an even layer with a spatula. Pour the remaining whipped cream over top or you can pipe it into a decorative look. Sprinkle the 2 cups of remaining marshmallows around the edge of the pie. Freeze for 8 hours or overnight. Transfer to the refrigerator or allow to set at room temperature for 30 minutes before serving.

Video

Nutrition

Serving: 1 | Calories: 410cal | Carbohydrates: 36g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 84mg | Sodium: 198mg | Sugar: 24g | Fiber: 1g | Calcium: 131mg | Iron: 4mg

Originally published March 2014, updated and republished February 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lucky Charms No-Bake Icebox Pie (Video) appeared first on The Slow Roasted Italian.

This icebox pie is made really easily, and is a natural make-ahead dessert.  Chocolate is a family favorite flavor, and the buttermilk here adds a beautiful slight tang to counter all the sweetness!

Are you guys ready for Summer weather yet?  We definitely are!  It’s been rain rain rain here, and it’s driving me nuts.  I’m so ready for the warm sunshine, a summer breeze, and great summer desserts!

Hey guys, it’s Amanda from The Chunky Chef.  I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month!  I look forward to bringing some of my midwestern flair and enjoying some treats together.

How To Make No-Bake Chocolate Icebox Pie

You have some options here in terms of some of the ingredients.  Since our oven is out of commission, I went with a pre-made chocolate cookie crust (which doesn’t require baking), but a homemade version is even better.  That does require baking to help it hold together, but it’s a short baking time.  I also use frozen whipped topping that’s been thawed, both in the pie filling itself and on top of the pie.  If you’d prefer to use homemade ingredients, whip up a big batch of homemade whipped cream with a little sugar.

To do that, add your mixing bowl and beaters to the freezer for about 10 minutes to get them chilled.  Get the bowl and beaters all set up, and add 2 cups heavy whipping cream, 2 tsp vanilla extract, and 1/2 cup powdered sugar to the bowl.  Beat on low speed at first, then increase to about med-high speed until stiff peaks form.  That means when you hold the beater with some whipped cream upside down, it still forms a peak and doesn’t slump down.

The chocolate ganache drizzle on top is optional, but SO recommended!  If you’re worried about making a ganache, it’s actually incredibly easy, and I’ll detail exactly how to do it down in the recipe below.

Helpful Tips to make No-Bake Chocolate Icebox Pie:

• Buttermilk gives this pie a little flavor dimension and a touch of tang, but if you don’t have it or don’t like it, regular milk definitely works as well.
• Since this chocolate pie is frozen, you’ll want to set it out about a hour or so before you want to serve, just so that it’s easier to cut and eat.
• Optional toppings would be chopped chocolate peanut butter cups, salted peanuts, fresh raspberries, other chopped chocolate candies, etc.

What you will need to make No-Bake Chocolate Icebox Pie:

• Food Processor – the easiest way to crush the cookies for the crust.  The smaller size means less used counter space!
• Offset spatula – perfect for smoothing the filling into the pie crust, this spatula has SO many uses.
• Hand Mixer – if you’re making homemade whipped cream, you’ll need a great mixer!

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite no-bake recipes:

Extreme Reese’s Peanut Butter No-Bake Pie

Strawberry Shortcake No-Bake Icebox Cake

Lemon Cloud No-Bake Icebox Cake

No-Bake Summer Berry Icebox Cake 

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No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

Course Dessert

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8

Calories 505cal

Author Donna Elick

Ingredients

• 1 1/4 cups chocolate wafer cookie crumbs
• 5 tablespoons unsalted butter melted
• 3 tablespoons granulated sugar
• 7.8 ounces chocolate flavored instant pudding and pie filling two 3.9 ounce packages
• 2 3/4 cups buttermilk
• 1 teaspoon pure vanilla extract
• 8 ounces frozen whipped topping thawed
• 1/2 cup finely chopped German chocolate bar
• 1 cup additional whipped topping thawed
• Chocolate ganache for drizzling

Chocolate Ganache

• 6 ounces semi sweet chocolate finely chopped
• 6 ounces heavy whipping cream

Instructions

• PREHEAT: the oven to 350°F.
• MIX: the crust. In a bowl, combine 1 ¼ cups chocolate wafer crumbs, 5 tablespoons melted butter, and 3 tablespoons granulated sugar. Stir until well moistened.
• PRESS: the mixture firmly into the bottom and up the sides of a 9 inch pie dish.
• BAKE: for 8 minutes until the crust is set. Cool completely.
• WHISK: the filling. In a large bowl, whisk 2 ¾ cups buttermilk, the 7.8 ounces of pudding mix, and 1 teaspoon pure vanilla extract for 1 to 2 minutes, until thickened.
• FOLD: in 8 ounces whipped topping and ½ cup chopped German chocolate.
• POUR: the filling into the cooled crust. Cover tightly and FREEZE for at least 8 hours or overnight.
• SOFTEN: the pie by letting it sit at room temperature for 1 hour before serving.
• SPREAD: 1 cup whipped topping over the top. DRIZZLE with chocolate ganache.
• MAKE THE GANACHE: Add 6 ounces chopped semi sweet chocolate to a microwave safe bowl. Pour 6 ounces heavy cream over it. Microwave for 1 minute. Let rest 5 minutes. WHISK until smooth.

Notes

Make Ahead: This pie must freeze at least 8 hours. It can be made 2 days ahead.

Storage: Keep tightly wrapped in the freezer for up to 1 month.

Serving Tip: Remove from the freezer early so the filling softens enough to slice cleanly.

Variation: Swap chocolate wafer crumbs for Oreo crumbs for a richer crust.

Nutrition

Serving: 1 | Calories: 505cal | Carbohydrates: 72g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 720mg | Sugar: 48g | Fiber: 4g | Calcium: 150mg | Iron: 3mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No-Bake Chocolate Icebox Pie appeared first on The Slow Roasted Italian.

With layers of sweet whipped cream, a hint of lemon, graham crackers and fresh berries make this summer dessert recipe my latest obsession!

As the weather warms and flowers start to bloom, it’s time to start thinking about all those juicy fresh berries that are waiting to be made into something special. This Summer Berry Icebox Cake is just that!

Hi! It’s Erin from Suburban Simplicity sharing one of the easiest cakes you can make! You know I love Simplicity….especially in the kitchen! Speaking of easy, my family devours these Easy Oatmeal Bars and these Blueberry Oatmeal Bars. You’ll definitely want to give them a try.

If you have 20 minutes to prep this no-bake cake, you can pop it in the fridge and enjoy its simple flavors and light creamy texture when you’re ready to serve!  No need to turn your oven on!

This is the perfect cake to serve for the patriotic holidays – just create a flag pattern on top with your berries!

Helpful Tips to make Summer Berry Icebox Cake:

• Make sure you wash and let the berries dry before putting them in your cake. The excess moisture can make the berry juice run and turn the creamy white layers pink.
• Make it your own creation and add optional topping if you like!  Ideas include crushed graham cracker crumbs, chopped nuts, a drizzle of chocolate (white or milk) or powdered sugar for dusting.
• You can replace the cream cheese with prepared cheesecake or vanilla pudding if you wish. Just mix it in the with the 3 cups whipped cream as you would the cream cheese.
• Mix and match your berries.  Any combination will work in this recipe! 

What you will need to make Summer Berry Icebox Cake:

• 8×8 Pan – this one is perfect for baking chicken or making an icebox cake! 
• Mixing Bowls – I like to have various sizes depending on the recipe. 
• Hand Mixer – perfect for those little jobs when you don’t want to grab the big stand mixer. 

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite icebox cake recipes:

No-Bake Strawberry Shortcake Icebox Cake

Peanut Butter Caramel No-Bake Icebox Cake

Extreme Reese’s Peanut Butter No-Bake Pie

Lemon Cloud No-Bake Icebox Cake 

Cherry Chocolate Chip Icebox Cheesecake

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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No-Bake Summer Berry Icebox Cake

Summer Berry Icebox Cake is surely a crowd-pleaser. It is an easy summer dessert recipe that is so simple, but looks like you spent hours making it!

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 9

Calories 387cal

Author Donna Elick

Ingredients

• 2 cups heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1/3 cup powdered sugar
• 1 teaspoon fresh lemon zest
• 8 ounces cream cheese softened
• 12 graham crackers
• 2 1/2 cups mixed fresh berries divided (blackberries, raspberries, blueberries, and sliced strawberries)

Instructions

• WHIP: the cream. Add 2 cups heavy whipping cream to a mixing bowl. Beat on medium high until soft peaks form. Add ⅓ cup powdered sugar, ½ teaspoon pure vanilla extract, and 1 teaspoon lemon zest. Beat again just until stiff peaks form. Do not overmix. Reserve ½ cup whipped cream for the topping.
• BEAT: the cream cheese. In a large bowl, beat 8 ounces softened cream cheese until smooth. FOLD: the remaining whipped cream into the cream cheese until fully combined.
• ASSEMBLE: the first layer. Spread a thin layer of the cream mixture into the bottom of an 8 by 8 inch pan. Add 3 graham crackers in a single layer. Break 1 or 2 more crackers as needed to fill the gaps.
• ADD: half of the cream mixture over the graham layer. TOP with about ⅓ of the mixed berries.
• REPEAT: the layers. Add a second layer of graham crackers, the remaining cream mixture, and another ⅓ of the berries.
• TOP: with the final graham cracker layer. Spread the reserved ½ cup whipped cream evenly over the top.
• FINISH: with the remaining berries. Sprinkle with graham cracker crumbs if desired.
• CHILL: for at least 4 hours or overnight, until the graham crackers have softened and the cake slices cleanly.

Notes

Make Ahead: This icebox cake is even better the next day after the crackers fully soften.

Storage: Cover and refrigerate for up to 3 days.

Freezing: Freeze tightly wrapped for up to 1 month. Thaw in the refrigerator before serving.

Ingredient Tip: Use the freshest, sweetest berries you can find. Pat berries dry so the cream layers stay thick.

Variation: Swap graham crackers for vanilla wafers or chocolate grahams for a fun twist.

Nutrition

Serving: 1 | Calories: 387cal | Carbohydrates: 27g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 217mg | Sugar: 15g | Fiber: 2g | Calcium: 78mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No-Bake Summer Berry Icebox Cake appeared first on The Slow Roasted Italian.

Now if you will excuse me, I need to take a moment to collect my thoughts (and be alone with the last piece of this divine dessert).

My family has been eating Skippy Peanut Butter as long as I can remember. We are a peanut butter household. Whether is it a simple pb&j sandwich, an apple and peanut butter snack, Extreme Peanut Butter Fudge Brownies that leave this house by the truckload or just a spoonful for the heck of it, we ❤ our Skippy. Truth be told I have a really great supply of Skippy on hand at all times.  You know, back ups in case we run out and then we have back ups for our back ups just to be sure. LOL

Peanut Butter Caramel No-Bake Icebox Cake

So, I got to work on this fabulous Peanut Butter Caramel No-Bake Ice Box Cake. What is a better flavor combination than peanut butter and chocolate? Peanut butter, caramel and chocolate. Oh my goodness.  It is insanely delish. Layer upon layer of fabulous flavors. I mean look at those scrumptious layers. Peanut butter caramel cream, fresh whipped cream and chocolate graham crackers topped with chocolate, caramel and nuts (because this girl likes some crunch).

This simple recipe is no-bake and only takes a handful of ingredients. Chill it for a few hours or overnight. We like to store it in the freezer and it is the perfect make ahead dessert. Scrumptious and wholly impressive.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen – available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today!  The Simple Kitchen <– click here to order. 

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite no-bake recipes:   

Strawberry Shortcake No-Bake Icebox Cake

The Extreme Reese’s Peanut Butter No-Bake Pie

No-Bake Avalanche Cookies 

Lucky Charms No-Bake Pie

Lemon Cloud  No-Bake Icebox Cake

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Peanut Butter Caramel No-Bake Icebox Cake

This no-bake cake starts with a flavor explosion of peanut butter, caramel and chocolate. What could possibly be better? How about a simple recipe with mind blowing results? This fabulous cake is stacked with layer upon layer of creamy peanut butter filling, cream and chocolate cookies. After a trip to the fridge the layers become this incredibly moist and creamy cake… all without ever turning the oven on.

Course Dessert

Cuisine American

Method No Bake

Prep Time 25 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 12

Calories 589cal

Author Donna Elick

Ingredients

• 2 cups heavy whipping cream
• 1 3/4 cups powdered sugar divided
• 1 teaspoon pure vanilla extract
• 8 ounces cream cheese softened
• 15 ounce jar creamy peanut butter
• 10-15 chocolate graham crackers
• 4 ounces chocolate shell ice cream topping check out our homemade version here
• 2 tablespoons caramel topping
• 1/4 cup honey roasted peanuts chopped

Instructions

• In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
• To prepare the filling: Combine cream cheese, peanut butter and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in 1/2 of the whipped cream until it is completely incorporated. Set aside.
• Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/3 of the peanut butter cream on the bottom of the pan. Smooth into an even layer. Add 1/3 of whipped cream on top of the peanut butter cream and use spatula to smooth into an even layer. Top with a layer of graham crackers, breaking them if necessary to make them fit.
• Repeat the layers 2 more times, ending with graham crackers. They will slightly peek over your baking dish.
• Cover and refrigerate 3-4 hours or freeze for 1-2 hours.
• Remove cake from refrigerator or freezer, invert pan onto a plate. Pour chocolate shell topping onto cake (starting at one end and working to the other). While you are pouring, use an offset spatula to smooth and help the chocolate drip down the sides. Keep in mind the chocolate will harden so you must work fast.
• Drizzle the chocolate top with caramel and sprinkle with chopped peanuts.
• Refrigerate until ready to serve or serve immediately.
• Enjoy!

Nutrition

Serving: 1 | Calories: 589cal | Carbohydrates: 45g | Protein: 12g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 64mg | Sodium: 357mg | Sugar: 31g | Fiber: 3g | Calcium: 81mg | Iron: 1mg

Originally published 2/20/15

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Peanut Butter Caramel Icebox Cake appeared first on The Slow Roasted Italian.

A few months ago we were introduced to Brownie Brittle.  My snacking and dessert life has not been the same ever since.  My favorite part of the brownie is always the crisp bits around the edges and when I found these portable brownies edges I was absolutely thrilled.  We are so excited to be partnering with Brownie Brittle.

Cherry Chocolate Chip Brownie Icebox Cheesecake

Brownie Brittle has become a fun part of my snacking and dessert flavors.  I have enjoyed snacking on the rich, dense brownie squares.  But I knew I needed to create fabulous desserts with it too. This icebox cake is just one of the outrageous brownie recipes.  I have a quart of homemade Brownie Brittle Ice Cream chilling in the freezer too.  I have so many ideas for recipes.  What would you do with it? 

This icebox cake is easy to create, but the flavors are far from simple. Layer upon layer of rich chocolate chip Brownie Brittle, creamy cheesecake and swirls of cherry syrup is enough to make your heart go pitter-patter.  I mean really look at those gorgeous layers, don’t you just want to dive into that cake?

To really take this recipe over the top, it is frosted with a scrumptious vanilla whipped cream and decorated with Brownie Brittle bits and crumbs.  Topped with sweet cherries this recipe has earned a permanent place in your recipe file.   It is truly a dancing in your kitchen kind of dessert.  As soon as one bite hits your tongue you will be singing a chorus of the “mmmm mmmm good” variety and twirling and dancing. 

This cake is all about the Brownie Brittle!  The richness really comes through and takes a simple icebox cake to a whole different level.  If you have never tried it, I recommend you pick up a bag.  I am a brownie lover from way back and I have always cut out the center of the brownie and kept the edges for me.  I love the enhanced flavor of the Brownie Brittle cookies.  Chocolate Chip is my favorite, but I have to say Mint Chocolate Chip is amazing.  The crunchy toffee bits in the Toffee Crunch and velvety caramel chips in the Salted Caramel make these absolutely addictively delish! They are all awesome.  Needless to say Brownie Brittle and I are a match made in heaven.

Enjoy!

With love from our simple kitchen to yours. 

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Cherry Chocolate Chip Icebox Cheesecake

Layer upon layer of rich chocolaty brownies, perfectly sweet cheesecake and cherries come together to create your new favorite no-bake summer dessert. Cherry Chocolate Chip Icebox Cheesecake is a simple icebox cake recipe that is bursting with flavor. This recipe is a keeper!

Course Dessert

Cuisine American

Method Freezer

Prep Time 30 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 501cal

Author Donna Elick

Ingredients

• 16 ounces cream cheese 2 – 8 ounce packages, softened
• 1 cup granulated sugar
• 3 cups heavy whipping cream divided
• 2 vanilla beans divided
• juice of 1 lemon about ¼ cup
• 4 ounce package Brownie Brittle Chocolate Chip
• 1/2 cup powdered sugar
• pinch salt
• 21 ounce can country cherry pie filling, divided

Instructions

• Line a 9”x5” baking pan with parchment paper or plastic wrap. Set aside.
• In a large bowl combine cream cheese and granulated sugar with an electric mixer until combined. Add 1½ cups heavy cream and beat until combined.
• Split one vanilla bean down the middle lengthwise and use the back of your knife to remove the seeds. Add seeds from one vanilla bean and lemon juice to cream cheese mixture. Whip until light and fluffy.
• Pour ½ cup heavy cream into a shallow bowl. Set aside. If desired you can pour cherries into a sieve over a bowl to separate the cherries and the syrup. Return cherries to can and use syrup in the next steps.
• Add 1 cup cheesecake to baking pan and use spatula to smooth into even layer. Quickly dip Brownie Brittle pieces into heavy cream, one at a time, and place onto cheesecake mixture covering the entire pan (this will take about 6 -8 pieces per layer). Repeat cheesecake layer and brownie layer again.
• Layer 1 cup cheesecake on 2nd layer of Brownie Brittle and a little less than add half of cherry pie filling syrup. Quickly dip Brownie Brittle pieces into heavy cream, one at a time, and place onto cherry pie filling syrup covering the entire pan (this will take about 6 -8 pieces per layer). Repeat cheesecake layer, brownie layer and syrup again. Reserve remaining Brownie Brittle. Crush into crumbs and set aside. Cover with plastic wrap. Freeze 4 hours, up to overnight.
• Once the cake is frozen: prepare the frosting. In a tall bowl whip remaining 1 cup heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Split one vanilla bean down the middle lengthwise and use the back of your knife to remove the seeds. Add vanilla seeds, salt and powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Chill until ready to use.
• Remove cake from freezer, invert pan onto a plate. Frost with whipped cream. Sprinkle remaining crumbs onto side of cake and gently press into whipped cream. Store in freezer until ready to serve.
• To prepare for serving: spoon reserved cherries over the top.
• Serve and enjoy!
• You may substitute 2 teaspoons pure vanilla extract for the vanilla beans.

Nutrition

Serving: 1 | Calories: 501cal | Carbohydrates: 42g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 146mg | Sugar: 27g | Fiber: 1g | Calcium: 82mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cherry Chocolate Chip Brownie Icebox Cheesecake appeared first on The Slow Roasted Italian.