Icebox Lemon Jello Cake Recipes

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WOOLWORTH ICE BOX CHEESECAKE



Woolworth Ice Box Cheesecake image

Make and share this Woolworth Ice Box Cheesecake recipe from Food.com.

Provided by Katrina Wynn

Categories     Cheesecake

Time 1m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 tablespoons lemon juice (less if you don't want to much lemon)
1 (14 ounce) can Carnation Evaporated Milk, well chilled
1 graham cracker pie crust

Steps:

  • Dissolve Jell-O in boiling water. Cool until slightly thickened.
  • Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
  • In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
  • Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
  • Spread filling over and top with more crushed Graham crackers. Chill.

EASY ICEBOX CAKE



Easy Icebox Cake image

Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 half cup servings

Number Of Ingredients 6

1 pkg. (5.9 oz.) JELL-O Vanilla Flavor Instant Pudding (save time and use instant)
1 pkg. (5.9 oz.) JELL-O Chocolate Flavor Instant Pudding (save time and use instant)
1 box (14.4 oz.) graham crackers
2 bananas, peeled and sliced
4 cups milk, to make the pudding
1 tub (8 oz.) COOL WHIP Whipped Topping

Steps:

  • Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
  • Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
  • Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
  • Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

LEMON ICE-BOX CAKE I



Lemon Ice-Box Cake I image

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

14 graham crackers, crushed
½ cup white sugar
½ cup melted butter
1 (12 fluid ounce) can evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
1 (3 ounce) package lemon flavored Jell-O®
1 cup crushed pineapple, drained
½ cup graham cracker crumbs
¼ cup maraschino cherries, drained and chopped

Steps:

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

LEMON JELLO CAKE



Lemon Jello Cake image

This Lemon Jello Cake is perfect anytime of year, but it's especially great for Easter and the 4th of July. It's an easy lemon cake that uses a few shortcuts to speed things up!

Provided by Sweet Basil

Categories     500+ Best Dessert Recipes     America's Best 4th of July Desserts, Recipes and Sides     Over 100 Easter Recipes for Spring

Time 37m

Number Of Ingredients 7

1 box lemon cake mix ((regular size))
4 large eggs
1 1/3 cups water
2/3 cup vegetable oil
1 package lemon jello ((small box - 3 oz)*)
2 lemons (, juiced)
1 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
  • Tip and tap the edges of the cake pan to coat it with flour.
  • In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
  • Pour into the greased and floured pan.
  • Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
  • When cake is done, prick with a fork while still hot.
  • Immediately pour lemon icing over top.
  • In a small bowl, mix the lemon juice and powdered sugar until smooth.

Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 56 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 364 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 13 g

BOX MIX LEMON JELLO CAKE



Box Mix Lemon Jello Cake image

If you love lemon, this is the cake for you! It has a lovely lemon flavor and is cool and refreshing...also very easy to make, starts with a mix :)

Provided by Karen..

Categories     Gelatin

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

1 box lemon cake mix or 1 box yellow cake mix
1 (3 ounce) box lemon Jell-O gelatin
3/4 cup vegetable oil
3/4 cup water
4 eggs
2 lemons, juice of
2 cups powdered sugar
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees.
  • Combine cake mix, Jello mix, oil, water and eggs at low speed and then beat at high speed for 3 minutes.
  • Pour into a greased and floured 9 x 13 inch pan and bake for 40 minutes.
  • While baking, mix the lemon juice and powdered sugar together until well combined.
  • While cake is still hot, poke hole in it with a fork all over the top.
  • Pour lemon juice mixture all over it.
  • Cool completely and frost with whipped topping.
  • Store in refrigerator.

Nutrition Facts : Calories 500.9, Fat 25.2, SaturatedFat 7.2, Cholesterol 71.4, Sodium 348.6, Carbohydrate 65.6, Fiber 0.5, Sugar 49.3, Protein 4.8

JELL-O ICE BOX CAKE



Jell-O Ice Box Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 8

2 packages jello
2 cups water
0.5 units lemon juice
16 units graham
0.25 cups margarine
12 ounces evaporated milk
0.5 cups granulated sugar
15 ounces fruit

Steps:

  • Dilute the Jell-O with the boiling water. Stir until dissolved. Add the lemon juice. Let set in refrigerator until wobbly (about an hour) then whip.
  • Mix graham cracker crumbs with melted margarine and spread on the bottom of a 13 X 9 inch pan. Set aside.
  • When Jell-O is ready, with mixer on high speed, whip evaporated milk until fluffy. Whip in sugar and Jell-O. Add drained fruit and whip again.
  • Pour into graham cracker crumb crust and sprinkle additional graham cracker crumbs on top if desired. Refrigerate until set about 6 hours or overnight. Cut into 16 pieces; about 100 calories per piece.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ICEBOX LEMON JELLO CAKE



Icebox Lemon Jello Cake image

This cake is moist, with a sweet-tart flavor that is a favorite among my family and friends. For people that like cake but are not crazy about frosting this one has a wonderful glaze that soaks in to the cake and compliments it perfectly. I do have to give credit where it is due, I got this recipe more than 25 years ago from my...

Provided by Lori Digilio

Categories     Cakes

Time 50m

Number Of Ingredients 9

1 box lemon flavor cake mix
1 box 3 oz lemon flavor jello
3/4 c vegetable oil
1 can(s) crushed pineapple in juice (small can)
4 eggs
1 dash(es) salt
1 c powdered sugar
1/2 c fresh squeezed lemon juice
2 Tbsp butter, softenend

Steps:

  • 1. CAKE: Pre-heat oven to 350 degrees. Mix the first 6 ingredients together, low speed for about 30 seconds in incorprate then for about 2 minutes on a medium speed until well mixed. (Note: Use these ingredients in place of the ingredients listed on the cake mix box. Also use the entire can of crushed pineapple, including the juice.)
  • 2. Pour into a greased Pyrex 9 x 13 pan. Bake for 40 minutes. While the cake is baking, prepare the Glaze by stiring together the powdered sugar, lemon juice and butter. The butter will not break down entirely, small lumps of butter is ok.
  • 3. After removing the cake from the oven and while it is still very warm, poke holes all over is a fork. Then pour the glaze over the top. The warm cake will melt the little lumps of butter as the glaze soaks in to the cake. Refridgerate until well chilled. Serves 8 -12 people depending on their appetite. Around my house I am lucky if it serves 6.

LEMON ICEBOX CAKE



Lemon Icebox Cake image

Provided by Adam Randall

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Easter     Fourth of July     Kid-Friendly     Mother's Day     Backyard BBQ     Lemon     Summer     Birthday     Shower     Party     Gourmet     Minnesota     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

4 lemons
1 cup water plus additional for blanching
1 1/2 cups granulated sugar, divided
1 (14-ounce) can sweetened condensed milk
3/4 cup chilled heavy cream
1 tablespoon confectioners sugar
1/2 teaspoon pure vanilla extract
1 (8- by 4-inch) store-bought all-butter pound cake (3/4 to 1 pound), chilled

Steps:

  • Make candied peel:
  • Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
  • Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
  • Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
  • Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
  • Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
  • Whip cream:
  • Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
  • For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.

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