Ice Box Cakes

A Real Summer Treat

An icebox cake only requires a refrigerator.  It does not require an oven.  You let creamy filling and your choice of layers chill overnight. This sets the filling.

Ice box cakes are easy and fast to assemble.  The hardest part is waiting for the required wait time.

There are many different variations of ice box cake.  They vary in size, shape and flavors.  There’s no one way to make an ice box cake.

When it comes to dessert in the summer.  Nothing beats and ice box cake.


  • 1 (11.oz) box vanilla wafers
  • 1 (4-serving) box vanilla-flavored instant pudding
  • 2 cups milk
  • 1 (20-oz) can crushed pineapple, drained well
  • 1 (8oz) tub whipped topping

How To:

  1. Line bottom of a 9×9 inch square pan with wafers-breaking them to fill in any gaps along the edges.
  2. Whisk together the instant pudding with the milk until pudding starts to thicken and appears set.
  3. Stir into the pudding the whole can of pineapple.
  4. Pour 1/2 of the pudding mixture over the layer of wafers. Use a rubber spatula to spread into a thin layer.
  5. Top with another layer of wafers.
  6. Spread a layer of the whipped topping.
  7. Continue spreading the rest of the vanilla-pineapple mixture.
  8. Finish off with another layer of whipped topping.
  9. Refrigerate at least 4 hours.


This is a versatile and easy snack cake.  Anything you like can be added to the batter:  Nuts, chocolate chips, dried fruit, sunflower seeds,raisins, candied fruit or shredded coconut.

  • 24 marshmallows
  • 16 graham crackers, rolled to a powder
  • 1/4 pound butter or margarine
  • 1/4 cup of your selected add-ins

How To:

  1. Melt butter and marshmallows in a medium non stick saucepan.
  2. Mix in all your add in ingredients.
  3. Smooth into a loaf pan or 9×9″ square pan.
  4. Refrigerate 4 hours.

Chocolate Ice Box Pie


  • First ingredient is your choice:
  • 1 Box chocolate graham crackers or 1 Box Thin chocolate wafers or 1 Bag chocolate animal crackers=Most economical.  Can be found at Wal-Mart.
  • 1 Box 4-serving size chocolate instant pudding
  • 2 Cups milk
  • 1 8oz tub of whipped topping
  • 1/8 cup of caramel syrup

How To:

  1. Line a loaf pan or 9×9″ square pan with your choice of the chocolate layer.
  2. Whisk together the instant pudding with the milk until pudding starts to thicken.
  3. Spoon a layer of pudding over the chocolate crackers.
  4. Divide whipped topping into 2 separate 1 cup measuring cups.
  5. Add 1/8 cup of caramel syrup to 1 cup of the whipped topping.
  6. Add any remaining chocolate pudding to the other cup of whipped topping.
  7. Layer the caramel mixture over the chocolate pudding.
  8. Add another layer of chocolate crackers.
  9. Layer the chocolate mixture over the crackers.
  10. Refrigerate at least 4 hours.






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