Pineapple Icebox Cake Recipes

PINEAPPLE ICEBOX DESSERT

Steps:

• Preheat the oven to 300.
• Crush your graham crackers until they are fine crumbs (a food processor will help).
• Add in 1/2 cup softened butter to the crumbs, and mix well with a fork.
• Press 2 cups of your crust mixture firmly into the bottom of a 9×9 pan
• Bake at 300 for 8-10 minutes.
• Remove from the oven and allow it to cool completely.
• In a large bowl, combine the unsalted butter and the cream cheese with an electric mixer until smooth.
• Slowly add powdered sugar, while still mixing.
• Add one heaping spoon of the crushed pineapple and mix well.
• Spread mixture over the crust.
• In another large bowl, combine the cool whip and the crushed pineapple gently with a spoon.
• Spread the pineapple cool whip mixture over the top of the cream cheese layer.
• Top with the remaining 1/2 cup of the graham cracker mixture.
• Refrigerate overnight, or for 4-6 hours minimum.
• Serve chilled.

PINEAPPLE ICEBOX CAKE

Steps:

• If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
• In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
• In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
• Fold the whipped cream into the pineapple and pudding mixture.
• Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
• Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
• Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.

PINEAPPLE ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

PINEAPPLE ICEBOX DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

AUNT MARY'S ICE BOX CAKE

Steps:

• Grease a 9x13-inch pan.
• Spread half the crushed wafers in the prepared pan.
• Beat confectioners' sugar and butter together in a bowl using an electric mixer until creamy; add eggs and whipped topping. Beat until fully incorporated. Fold pineapple and pecans into mixture. Pour pineapple mixture over crushed wafers; top with remaining crushed wafers. Refrigerate until set, about 24 hours.

PINEAPPLE ICEBOX CAKE

Steps:

• Cut the cake into one inch thick slices.
• Cream butter and icing sugar until fluffy.
• Add egg yolks one at a time, beating after each addition and scraping the sides.
• Add vanilla, pineapple and brazil nuts.
• Beat egg whites until stiff but moist and fold into mixture gently.
• Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
• Cover with foil and freeze for 24 hours.
• When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
• Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

OLD-FASHIONED ICEBOX CAKE

Steps:

• In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
• Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
• Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
• Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
• Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
• Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
• Cover loosely and refrigerate for at least 4 hours, or up to overnight.

PINEAPPLE COCONUT ICEBOX CAKE

Steps:

• 1. Cook the pudding according to package directions. Cool while you are preparing the cake.
• 2. Prepare the cake according to the instructions on the box. Bake in a 13x9 pan. Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.
• 3. Mix sugar and pinapple together and heat long enough to dissolve the sugar. Pour over the cake while the cake is warm. Spread with a spatula. The juice and some of the pineapple will go into the holes.
• 4. Spread the pudding over the pineapple----like frosting. Spread the cool whip over the pudding. Top with the coconut and refrigerate. When set enjoy every bite !!