This is such a fun and easy summer dessert! It’s simple enough that you can get the kids in the kitchen working with you, and you can customize the flavour to your family’s preferences. Add matching fruit garnishes – lemon twists with lemonade, a pretty maraschino cherry with fruit punch blends, mandarin orange slices for OJ, or a pretty sprig of mint when using Mojito mix. The possibilities are endless and only limited by your imagination! Once this chills, the graham cracker layers soften and it cuts as easily as any cake.
Ingredients
- 1 box graham crackers
- 1 litre container Cool Whip
- 1 tub whipped cream cheese
- 295 ml (1 1/4c) concentrated frozen lemonade, drink mix, or juice, thawed
- 1 can sweetened, condensed milk
Directions
Combine juice and milk in large mixing bowl.
Add cream cheese and mix well until combined.
Gently fold in Cool Whip. Do not over-stir.
Line a 9×13 cake pan with foil. Layer the Cool Whip mixture with the graham crackers, starting and ending with the Cool Whip mix. One sleeve of graham crackers will fill one layer, break up pieces to ensure even coverage.
Cover and chill at least 12 hours. To serve, gently lift the cake from the pan using the foil, carefully peel foil from the sides, slice and garnish.
When you are mixing in the cream cheese, there will be many small lumps. This will be easier to mix in if you have the cream cheese at room temperature, but that is not entirely necessary. Small lumps left behind are fine, but try to smash as many as you can against the side of your bowl with your spoon, getting it well blended together before adding the Cool Whip. Using the whipped cream cheese makes mixing so very, very much easier, but if you can’t find whipped, use a tub of soft cream cheese and whip it up a bit in your mixer first.
Once you get to the stage of folding 
in the Cool Whip, it’s essential to be very gentle. Add about 1/4 of the tub to your mix at a time, and gently gently fold it together with some of the liquid mixture. Each time you incorporate more Cool Whip, incorporate it into the previous Cool Whip first, then add more liquid until you add the last bit. Make sure your mixture is consistent and that you haven’t left a pool of liquid floating underneath the fluffy mix on top.
>>This is where the “Icebox” Magic happens. Liquidy stuff and hard graham crackers become icing and soft, moist cake. Totally amazeballs<<
And if you want to let people think you slaved away in a hot kitchen in the summertime just to make them this light, refreshing dessert? Well, I’m not gonna tell.
As long as you bribe me with a piece of your creation!
Did you try this recipe? Let me know what you think below!
2 Comments for “Easy Icebox Cake”
Richard Kenig
says:This was actually really cool I watched a bunch of liquid and cool whip (best whip ever!) go in to a bowl. Then in to a pan, then in the fridge. I was totally skeptical that it was going to make cake. I was expecting a slightly crunchy or chewy kind of texture.
I was totally fooled, this is really magic. It’s all soft and just a slight bit chewy. With layers like whipped cream between. It looks really neat, and tastes awesome. I could really taste the lemonade in the batch Katie made, but I’m sure it would be the same with whatever you put in it.
Katie Kenig
says:I think up til the moment you had your first bite, you were skeptical! I was worried because I haven’t made this in a long time, about how it would go, too, but it’s so easy and so foolproof. 🙂