Post by Arvilla on Oct 26, 2002 20:06:45 GMT -6
Icebox Fruit Cake
1 pound graham cracker crumbs <br>1 pound pecans <br>1 pound raisins <br>1/2 pound candied cherries <br>1/2 pound candied pineapple <br>1 pound coconut <br>1 package marshmallows -- (10 oz.) <br>1 cup cream
1. Heat marshmallows and cream in double boiler. 2. Pour over fruit and crackers; mix well. Pack in Pyrex dish. 3. Chill for 24 hours before cutting.
Note: One pound equals 5 cups cracker crumbs. Three cups nuts equals `pound. Four cups coconut equals 1 pound.
Ice Box Cake #2
3 cups powdered sugar <br>4 eggs -- beaten <br>1 cup melted butter <br>2 teaspoons vanilla <br>1 box vanilla wafers <br>1 can crushed pineapple -- (large) <br>1 pint whipped cream or cool whip <br>1 1/2 cups chopped nuts
Beat eggs and powdered sugar. Add melted butter and vanilla. Add pineapple, whipped cream and nuts. Grease pan with butter and line bottom and sides of pan with vanilla wafers. Alternate layers of mixture and vanilla wafers top with crushed vanilla wafers and nuts. Freeze.
Ice Box Cake
2 packages lemon gelatin <br>1 can pineapple <br>1 cup whipping cream
sugar for the cream <br>1 box vanilla wafers
Drain pineapple juice and add to liquid for gelatin and prepare according to package directions. Let set to a syrup. Remove from refrigerator and whip. Beat cream separately. Add sugar to taste. Mix whipped cream into gelatin. Add well-drained pineapple. Crush the vanilla wafers into crumbs. Place half of crumbs in bottom of a 9x13-inch pan. Cover with gelatin mixture. Place remaining cookie crumbs on top and place in refrigerator to set.
Lemon Icebox Cake
1 package lemon jello <br>1 package graham crackers <br>1 can evaporated milk <br>1 package cream cheese -- (8 oz.) <br>1 pinch salt <br>1 cup sugar <br>5 teaspoons lemon juice <br>1 teaspoon vanilla <br>1 cup boiling water <br>1 stick oleo or butter
Freeze until mushy evaporated milk, then whip it until it stands in peaks. Fix Jello with 1 cup boiling water, salt and cream cheese. Add 5 tsp. lemon juice and 1 tsp. vanilla. Fix a crust of graham crackers and oleo. Press lightly in dish. Pour the whipped cream and Jello mixture together. Place in crust and refrigerate until firm.
1 pound graham cracker crumbs <br>1 pound pecans <br>1 pound raisins <br>1/2 pound candied cherries <br>1/2 pound candied pineapple <br>1 pound coconut <br>1 package marshmallows -- (10 oz.) <br>1 cup cream
1. Heat marshmallows and cream in double boiler. 2. Pour over fruit and crackers; mix well. Pack in Pyrex dish. 3. Chill for 24 hours before cutting.
Note: One pound equals 5 cups cracker crumbs. Three cups nuts equals `pound. Four cups coconut equals 1 pound.
Ice Box Cake #2
3 cups powdered sugar <br>4 eggs -- beaten <br>1 cup melted butter <br>2 teaspoons vanilla <br>1 box vanilla wafers <br>1 can crushed pineapple -- (large) <br>1 pint whipped cream or cool whip <br>1 1/2 cups chopped nuts
Beat eggs and powdered sugar. Add melted butter and vanilla. Add pineapple, whipped cream and nuts. Grease pan with butter and line bottom and sides of pan with vanilla wafers. Alternate layers of mixture and vanilla wafers top with crushed vanilla wafers and nuts. Freeze.
Ice Box Cake
2 packages lemon gelatin <br>1 can pineapple <br>1 cup whipping cream
sugar for the cream <br>1 box vanilla wafers
Drain pineapple juice and add to liquid for gelatin and prepare according to package directions. Let set to a syrup. Remove from refrigerator and whip. Beat cream separately. Add sugar to taste. Mix whipped cream into gelatin. Add well-drained pineapple. Crush the vanilla wafers into crumbs. Place half of crumbs in bottom of a 9x13-inch pan. Cover with gelatin mixture. Place remaining cookie crumbs on top and place in refrigerator to set.
Lemon Icebox Cake
1 package lemon jello <br>1 package graham crackers <br>1 can evaporated milk <br>1 package cream cheese -- (8 oz.) <br>1 pinch salt <br>1 cup sugar <br>5 teaspoons lemon juice <br>1 teaspoon vanilla <br>1 cup boiling water <br>1 stick oleo or butter
Freeze until mushy evaporated milk, then whip it until it stands in peaks. Fix Jello with 1 cup boiling water, salt and cream cheese. Add 5 tsp. lemon juice and 1 tsp. vanilla. Fix a crust of graham crackers and oleo. Press lightly in dish. Pour the whipped cream and Jello mixture together. Place in crust and refrigerate until firm.