Whenever I say the word “Icebox” I think of The Honeymooners. The Icebox Cake (a.k.a. Refrigerator Cake/Zebra cake/Chocolate Ripple Cake or Log) is from that era, and I might have to nickname it “Honeymooners Cake” because I’m as giddy as a newlywed about it.
If you’ve made banana pudding from Nilla Wafers before, you know what happens to cookies soaked overnight in custard or whipped cream – everything melds together to form a slightly flakey yet creamy texture, almost like a Napoleon. With no baking!
I don’t REALLY feel comfortable calling it a “recipe” since it’s only a compilation of essentially 5 things, and there is barely any cooking involved…
…still, it took over an hour to make!
Wash 2 containers of strawberries. It’s been drilled into my head that you are not supposed to wash berries until RIGHT BEFORE you eat them, but this cake needed to sit overnight, so I took my chances with the mold. (FYI – they were fine.)
My random idea for quickly cutting a hundred strawberries – an egg slicer!
Used a regular knife for the six that were garnish toppings.
I got inspired for this “cake” from a post on The Kitchn last spring. Their version uses real whipped cream. I am far too lazy for that so I used TJ’s version of Cool Whip…
…a.k.a. “House Whip.” Start spreading a thin layer in a 9×13 inch pan…
…add Graham Crackers…
…top with more of the white stuff…
…and then the berries.
Repeat until you reach the top!
Next up – ganache. The only heat involved.
Break the Dark Chocolate into pieces, with a whisk standing by.
Bring 1/3 cup Half and Half to an almost boil…
…remove from heat, pour on top…
…stir, baby, stir!
I’m sure there’s a more beautiful way to drizzle this on top – I just used a spoon…
…and released my inner Jackson Pollock.
The finishing touch – my fanned strawberries from earlier.
Covered, refrigerated overnight…
…and the next morning…
…here comes the bride!
Strawberry Icebox Cake (no bake)
- 2 lbs. strawberries, washed and sliced
- 1 box Graham Crackers
- 2 tubs whipped topping (like Cool Whip)
- 1 bar dark chocolate
- 1/3 cup half and half
In a 9×13 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top, ending with a berry layer.
For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking til melted. Immediately drizzle on top and garnish with strawberries.