Icebox Cake

Table of Contents

1. ICEBOX CAKE INGREDIENTS
2. HOW TO MAKE THIS ICEBOX CAKE RECIPE
3. HOW TO SERVE
4. STORAGE
5. MORE RECIPES YOU’LL LOVE
6. JUMP TO RECIPE

This icebox cake recipe is a cold sweet dessert made with crunchy graham crackers in between a creamy mixture of Cool Whip and cream cheese. Mixed in, are layers of creamy, rich chocolate icing for a cool, sweet treat that you don’t want to miss!

On the hunt for other no-bake cake recipes that also use simple ingredients like Cool Whip and cream cheese? Check out this jello poke cake and this no-bake eclair cake. Both are easy, delicious desserts, and require no baking at all.

ICEBOX CAKE INGREDIENTS

HOW TO MAKE THIS ICEBOX CAKE RECIPE

STEP ONE: In a large bowl using a hand mixer on medium speed or in the bowl of your stand mixer, cream together the cream cheese, powdered sugar, and vanilla until smooth.

STEP TWO: Fold the Cool Whip into the cream cheese mixture.

STEP THREE: Remove the lid and foil seal from the container of icing. Microwave the container of chocolate fudge icing for 30 seconds. Then stir and set it aside.

STEP FOUR: On the bottom of an 8×8 pan, place a single layer of graham crackers, you may have to break some pieces to fill the bottom. 

STEP FIVE: Spread one-third of the cream cheese/Cool Whip mixture over this layer of chocolate cookies.

STEP SIX: Pour about ½ cup of the softened icing over this layer of cream cheese/Cool Whip. Make sure the icing is pourable but not too hot to melt down the cream cheese mixture. Spread gently with the back of a spoon or an icing spreader.

STEP SEVEN: Place another layer of cookies over the frosting.

STEP EIGHT: Add a layer of cream cheese on top of the graham crackers.

STEP NINE: Place another one-third of the cream cheese mixture and top that with ½ cup of softened icing. 

STEP TEN: Place the last layer of graham crackers and remaining cream cheese.

STEP ELEVEN: Chill for at least two to four hours in the fridge covered in plastic wrap to allow the layers to soften. Overnight works, too!

STEP TWELVE: Before serving, reheat the last bit of icing and drizzle the melted chocolate over the cake and individual servings. You can also add an optional garnish of crushed graham cracker crumbs, a drizzle of caramel sauce and chocolate shavings or chocolate curls.

HOW TO SERVE

Serve this delicious dessert with a scoop of vanilla ice cream on the side and whipped cream on the top. You could even add fresh fruit on the side for a pop of color. Take this to your next party and I guarantee, there will be no leftovers.

STORAGE

IN THE FRIDGE: Your icebox cake should always be stored in the fridge, whether it’s between servings or as leftovers. This will keep it from melting and becoming a huge mess. You can keep your cake in the fridge for up to 3 days, before the layers of graham crackers will begin to get a bit mushy.

IN THE FREEZER: Another option is to store this classic recipe in the freezer! I personally love it this way. It’s almost like an ice cream treat for hot summer days. You can keep it in the freezer for up to a month. It’s great to have stored when the sweet tooth comes knockin’! I recommend letting it thaw for a bit before cutting out a piece when it’s frozen.

Our chocolate icebox cake recipe is made by creating layers of cream cheese and Cool Whip filling, crunchy graham crackers, and chocolate icing in an 8 x 8 cake pan. It’s then placed in the fridge to make for a cold and creamy, decadent dessert. The hardest part is waiting for it to chill. It’s so delicious!

MORE RECIPES YOU’LL LOVE

• Butter Pecan Crunch
• Chocolate Peanut Butter Lasagna
• Pineapple Dream Dessert
• Lemon Lush