Pop Art Raspberry Icebox Cake
From ttaaccoo 12 years agoIngredients
- 1 Box of Nabisco's chocolate wafer cookies shopping list
- 2 oz. bittersweet chocolate, melted --I used choc. chips, microwaved shopping list
- 1 box fresh raspberries shopping list
- 12 oz bag frozen raspberries (unsweetened) Pour into a mixing bowl and leave at room temp. shopping list
- 1 9 oz Cool Whip, thawed shopping list
- 1 quart vanilla soy ice cream (I scooped a cereal bowl at a time and let it stand at rm temp. ) shopping list
- 3 Tablespoons raspberry jam as needed shopping list
- Dutch cocoa powder to sprinkle over the plated icebox cake slice. shopping list
How to make it
- Loaf pan, 9 X 4 X 3 inches. Line this vessel with saran wrap . Make sure to cover the corners and keep the saran up with at least 1 inch overhang.
- Take nine cookies, and on the rounded side, thinly spread the melted chocolate. Place 3 wet chocolate side- down cookies on the bottom of the pan in a row, the long way. Now on the 2 longest sides of the pan, place 3 in a row , wet side against the side. Freeze for 20 minutes.
- Break the raspberries into small pieces as it thaws with a metal spoon. As the berries are on the edge of being thawed, fold in a few dollops of cool whip; now the ice cream, trying not to mix it in too well which will kill the volume. Keep adding and folding and filling the loaf pan. I did not have enough berries , and got out the jam! If you make this and use this loaf pan, have 2 of the frozen bags of raspberries, and use half of the second one. Lastly, place 18 more cookies straight up in 3 rows of 6 --this creates a 'layeredcake' effect.
- Freeze overnight. To serve, Flip the dessert over on the serving plate, the polka dots are right on top! let it sit at room temp. 20 minutes to a half hour.
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