Don’t you love those titles?
Usually they are just click bait –clever ways to get you to come to a website you have no business going to. But in this case, it fits.
Because I actually made two.
Long story long…
I don’t know how to eat healthy on holidays.
I go to my mama’s house, she makes all of the tasty, and I proceed to deposit as much of it as possible inside of my belly.
And then, sometimes, on super exciting, festive weekends, I even get inspired.
And then this happens…
This, amigas, is an ice box cake!
I heard of them somewhere, in passing, probably Facebook or Pinterest, or some such, and, for obvious reasons, I desperately wanted to try one.
So I Pinterested (is that a word? Let’s make that a word.) and I Googled and I found a ton of awesome prospects. Then, I went to the store to get all of the ingredients, came home, set up my work station and prepared to throw down.
At which point I realized this recipe called for an 8 hour or more sit in the fridge for setting purposes.
I do not plan my dessert proceedings 8 hours in advance! I am a spur of the moment desserter. And, I needed this cake to be ready to wow in T-4 hours when BBQ guests were scheduled to arrive.
So, I decided to go ahead and make it anyway. I just altered the instruction to fit my needs.
Instead of letting it marinate in the fridge for a day, I assembled it and jammed it into the freezer for a couple of hours. Then I took it out and set it on the counter for a while, mostly because it had gone hard as a brick in the freezer. Then, because an ice box cake is only worth eating if it’s cold, I put it in the fridge for about 30 minutes to get it ready for eating.
And it was borderline delicious.
Not because of my faulty prep methods, because bananas.
I hate bananas. Like loathe. Like I will throw up on you if you force me.
I only put them in because the recipe called for them and I didn’t want to just go entirely rogue on my first try.
Also, I forgot to put the pudding in.
Like totally just left it sitting on the counter, unopened and unnoticed.
In fact, it wasn’t until the entire party ate their share of cake that I realized I’d left it out!
So, I got up the next morning and decided to try again.
Repeat a number of aforementioned steps, minus bananas, plus pudding, add marshmallows, and voila…
Ice box cake, perfection!
S’Mores Ice Box Cake
- 2 packages of graham crackers
- 16oz Cool Whip (I used light)
- 8oz sour cream (the small one, I used light)
- 1 8oz can crushed pineapples
- 1 box instant vanilla pudding
- 1 cup marshmallows
- chocolate for drizzling (I used the bottled fudge you put on ice cream, but you can do what you want)
- Strawberries, sliced, for topping (I only needed about 5. If you like a lot you can layer these into your cake as well).
- Combine Cool Whip and sour cream.
- Mix until well combined.
- Add pudding, blend more.
- Stir in pineapples.
- Break crackers into squares.
- Lay a row out in your pan (I used 8 squares for my bottom layer).
- Cover with a generous layer of the cream mixture (watch the video, it's about a cup worth).
- Sprinkle with marshmallows.
- If you really dig the strawberries, go ahead and add a few.
- Cover with another layer of crackers.
- Repeat the same steps four more times (you want about 5 layers).
- Top with remaining cream, sprinkle with remaining marshmallows, add sliced strawberries, and drizzle with chocolate (lots of chocolate).
- Put in fridge to chill for 8 hours (you can also put in freezer for 2 hours, sit on counter for 30 minutes, refrigerate for 30 minutes, and then serve).