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icebox cake recipe

Written on Thursday, August 18, 2016 | 9:59:00 AM



Serves : servings 

Ingredients : 
- 1 (8-ounce) package cream cheese, softened
- ½ cup sugar
- 6 ounces cool whipped topping, at room temperature
- ⅔ cup Nutella
- 20 chocolate graham cracker rectangles (see notes)

Preparation Method :
1) In a bowl, with a hand (or stand) mixer, beat together the cream cheese and sugar until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a spatula and add the cool whipped topping. Beat until smooth, about 1 minute. Transfer half of the cheese mixture to another bowl.

2) Add the Nutella to one of the bowls of cream cheese and beat until combined, about 1 minute.

3) Lay out four pieces of plastic wrap (cut each piece to 1½ to 2 feet long) and crisscross them, alternating them lengthwise and widthwise.

4) Lay down four graham cracker rectangles next to each other—the long sides of the graham crackers should be touching—in the center of the top layer of plastic wrap.

5) Spread half of the Nutella-free cream cheese mixture onto the graham crackers. Place four graham cracker rectangles on top of the cream cheese mixture.

6) Spread half of the Nutella mixture onto the graham crackers. Place four graham cracker rectangles on top of the Nutella mixture and press down lightly, lining up the corners as you’re working.

7) Spread the remaining Nutella-free cheese mixture onto the graham crackers. Place four graham cracker rectangles on top of the cream cheese mixture.

8) Spread the remaining Nutella mixture onto the graham crackers. Place the remaining four graham cracker rectangles on top of the Nutella mixture and press down lightly.

9) Gently press down to make sure you have formed a rectangle whose corners align. Wrap the plastic wrap around the rectangle (the “cake”) and refrigerate it for 2 hours or overnight (see notes). To serve, remove the plastic and, with a sharp knife, carefully cut into slices. Serve and enjoy. Store in the refrigerator.

NOTES :
You can use any flavor of graham crackers for this; I’ve used cinnamon or honey and the results are always amazing with the hazelnut chocolate filling. If you don’t have time to let it set in the refrigerator, you can freeze it for an hour. Then store the cake in the refrigerator.

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