You know, I’m kind of new to this idea of layering graham crackers or other cookies with cheesecake or pudding or other equally delicious things, and letting them hang out and soften in the fridge to make cake. But I’ve gotta say, I really like it. I mean, there’s nothing not to like. You’ve got a cake layer you didn’t actually have to bake. Cream cheese. Whipped cream. Apples. Cinnamon. Caramel. And the best part? You can make it ahead and stick it in the refrigerator. You can even stick it in the freezer and enjoy it partially frozen! It just doesn’t get any better. Try this Easy Icebox Cake Recipe or this No Bake Lemon Raspberry Icebox Cake next!
Tips for making a great icebox cake:
Your cookies: I tried making this recipe with golden Oreos originally, and I just gave up this time after two fails. Oreos are delicious but they are too thick to really make a beautiful icebox cake, since they don’t soften or slice as easily. If you are determined though, go for it 🙂 Your filling: you want this filling to be thick so that everything stays together when you flip it. To get a nice even layer in your pan, I recommend putting your filling in a piping bag, and piping a thin layer so that there is not much spreading needing. Your apple pie filling: yes, I used a can. I recommend taking a sharp knife and running it through the apples in the pan so they are not as large and you can an even distribution. If you prefer, you could arrange some artfully on the bottom of your loaf pan (which will be the top of your cake), and then slice the rest. Your pan: I chose to use a plastic wrap lined 9×5″ loaf pan for this recipe and I’m glad I did! It is such a pretty presentation, and once the icebox cake is set it is really easy to turn out onto a platter and unmold. If you prefer, you can easily make this in an 8×8 or 9×9 baking pan instead.
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