I’ll never forget the Christmas Eve’s of my childhood hosted by my Grandma Nettie. She expertly hosted with the greatest of ease, Italian prerequisite fish dish after seafood dish coming out of the kitchen in waves always followed by the most delicious cookies and desserts. Icebox cake was one of those “vintage desserts” that I always looked forward to and when I discovered it on the menu at one of our favorite Italian restaurants, I fell in love all over again. Much like myself, my friend Amanda really appreciates a good “vintage dessert” and one night, we couldn’t believe our luck when our favorite waitress “spilled the beans” on their “secret recipe” for icebox cake! Just like our Grandmothers’ vintage dessert recipes… they keep it simple and traditional.
For Amanda’s birthday this year, I decided to surprise her with an icebox cake-cake, but thought it would be fun to make individual servings so we could enjoy it on the boardwalk after her birthday dinner. Here’s the sweet and simple recipe for this quick, easy and perfect dessert!
Makes 6 Pint Sized Ball Jars of Icebox Cake
• One double box of My T Fine Chocolate Pudding
• One Sleeve of “original” flavor Honey Maid Graham Crackers
• Whole Milk (do not use skim)
• Half and Half (optional)
• Cool Whip or Fresh Whipped Cream (1 C Heavy Whipping Cream & 1/2 to 1 TBSP 10x Sugar)
Using the whole milk combined with 1/2 C of half and half, make the full box of pudding according to the directions on the box. Once pudding comes to room temperature, cover tightly to the edge of the pudding with plastic wrap (to avoid pudding skin) and chill.
Notes: • Incorporating the half and half is optional- in making this recipe a few times, I realized adding it makes the pudding taste less box like. • I always use organic whenever I can but these are the “vintage brands” they used. The cake does not taste the same without them. The one exception I made was the fresh whipped cream vs. Cool Whip.
Using a wooden spoon or food processor, crumble your graham crackers.
Using a hand mixer or whisk, mix 1 C of heavy whipping cream with 1/2 to 1 TBSP of confectioners sugar until soft peaks form. Do not over beat. Note: Our grandmother used Cool Whip but I much prefer the taste of fresh whipped. I also like my whipped cream a bit less sweet so I use 1/2 TBSP- esp with the pudding.
Using a small spoon for neatness, begin layering with the pudding…
Chill for 8 hours or overnight and serve chilled.
These cute “cakes” were a big hit for Amanda’s b-day and I know you will enjoy them as well! Now what else can I put in a ball jar?… Xo Dani