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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
- Stand mixer, hand mixer, or large whisk
- 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.
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Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
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