This delicious, old-fashioned icebox cake, was a staple in my Great Grandma Flora’s recipe box. My Grandma Barbra said that, she too, used to serve it quite a bit. She also said she has used vanilla wafers and strawberry jam with the whipped cream to create a vanilla and strawberry version. Yum! My version is 2 ingredients – and no, no sugar or vanilla extract needs to be added to the whipping cream. Delicious…
Start by making the whipped cream. Whip the heavy whipping cream until stiff peaks form and set aside.
Place about a teaspoon size amount of the whipped cream on top of a chocolate wafer cookie. Stack a cookie on top and repeat the process. Once you have several cookies high, carefully lay on a long plate or platter and continue laying cookies against each other. Be sure to keep the stacked cookies in a straight line. If they move a little – adjust them and line them up with your hands until even.
Once all the cookies are used, “frost” the cookie cake with the remaining whipped cream, being sure to enclose the entire cake.
Optional: top with crushed chocolate cookie crumbs.
Place in refrigerator for at least 7 hours. Remove and slice diagonally for presentation.
Since it has been so hot and humid here in Indiana, I have been experimenting with “Icebox Pies”. I have fallen in love! Some of them can be made with just simply a thin cookie and some layered whipped cream. They are simple, fun, easy to throw together and best of all – beyond delicious!
This recipe may sound “odd” – but trust me…it is so delicious you will not believe it! The sour cream adds a deliciously rich, back flavor and the vanilla pudding thickens it and adds an “icebox pie” taste that combines beautifully with the crushed pineapple! You can top this with homemade whipped cream (whipped heavy cream with a little white granulated sugar at the end), Cool-Whip or leave it plain and simple.
Pineapple Icebox Pie
1 (20 oz.) can crushed pineapple in pineapple juice
1 cup sour cream
2 (3.4 oz.) packages vanilla instant pudding mix
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Store bought (or homemade) shortbread pie crust
In a large bowl combine the crushed pineapple in pineapple juice, sour cream, vanilla instant pudding mixes, pure vanilla extract and salt. Pour into prepared shortbread pie crust and even out the top.
Place in refrigerator to chill for at least 3 hours.
If serving with whipped cream, top before serving.