1950’s Icebox Cake

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I always love creating tasty treats that my grandmothers created when they were young married moms. I remember both of my grandmothers making this dessert when I was a little girl too.

No-Bake Icebox Cake

Go back to the 1950's with this FUN Recipe!
Prep Time20 mins
Cook Time0 mins
2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: cake, ice box, refrigerator,, whipped cream
Servings: 10 slices
Calories: 564kcal
Author: Kris Mazy


  • Stand mixer, hand mixer, or large whisk
  • Spatula
  • 9×13-inch baking dish
  • Plastic wrap


  • 3 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 pounds fresh fruit peeled and sliced (about 4 cups)
  • 25 to 30 graham crackers from about 4 sleeves
  • 2/3 cup chopped nuts or additional fruit for garnish


  • Beat the cream until it holds stiff peaks. Place the cream, powdered sugar, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer or whisk.) Beat on low speed, then high speed, until the cream holds stiff peaks.
  • Divide the cream into 4 parts. Use a spatula to evenly divide the cream into 4 quadrants.
  • Smear a spoonful of cream in the bottom of the baking dish. Smear just a small spoonful of the cream evenly in a 9×13-inch baking dish. This will hold your first layer of graham crackers in place.
  • Cover the bottom with graham crackers. Place a layer of graham crackers in the dish, breaking them as needed to fit into a single tight, even layer.
  • Spread whipped cream on top of the crackers. Gently spread 1/4 of the cream (one whole quadrant) evenly on the crackers.
  • Spread 1/3 of the fruit on the cream. Place 1/3 of the fruit (about 1 1/3 cups) evenly on top of the cream.
  • Top with a second layer of crackers. Cover the fruit with a second full layer of crackers.
  • Top with cream and fruit. Top this second layer of crackers with another 1/4 of the cream and another 1/3 (1 1/3 cups) of the fruit.
  • Top with a third layer of crackers. Cover the fruit with a third full layer of crackers.
  • Top with cream and fruit. Top with another 1/4 of the cream and the remaining fruit. At this point you’ll have 3 layers of graham crackers, 3 layers of cream, and 3 layers of fruit.
  • Top with a final layer of crackers and cream. Add a fourth layer of crackers and the remaining cream. Spread gently into an even layer or swirl a decorative pattern into the cream.
  • Garnish the cake. Sprinkle the chopped nuts or fruit on top of the cake.
  • Cover with plastic wrap and refrigerate. Cover loosely with plastic wrap. Refrigerate at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.


Storage: Icebox cake is best eaten within 2 days. It does get soggy after more than two or three days in the fridge, especially if very juicy fruit is used.
Fruit choices: Any kind of soft, juicy fruit is very good. Try thinly-sliced banana and strawberries, or kiwi, mango, chopped raspberries and blueberries, or peaches.


Calories: 564kcal | Carbohydrates: 49g | Protein: 6g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 114mg | Sodium: 325mg | Potassium: 240mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1498IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg
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