Category Archives: no bake dessers

Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 21, 2022 | 1 comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

1 Comment

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 12, 2022 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend even if it’s a little strange this year.

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on June 10, 2022 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend even if it’s a little strange this year.

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 18, 2021 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 21, 2020 | 2 comments

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

2 Comments

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on September 6, 2020 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend even if it’s a little strange this year.

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 21, 2019 | 5 comments

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

I was thinking perhaps you can cut this recipe in 1/2 for the much smaller Thanksgiving we’re all having this year. It can definitely be done. The pudding might be a little dicey to cut in 1/2 but measure it out into 2 measuring cups. All the other ingredients can easily be cut in 1/2.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist, and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there in my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

5 Comments

Posted in dessert, no bake dessers, Pudding, Thanksgiving

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on June 22, 2019 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for the Labor Day barbeque or anytime!

Enjoy your summer and keep on cooking with candi.

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 16, 2018 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist, and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there in my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love! My camera broke on Thanksgiving and I took these pictures with my Iphone, sorry I don’t have more.

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Mocha Icebox Cake –can be gluten free

Posted on January 31, 2017 | Leave a comment

This is a most amazing dessert. It can be made in a large bowl like a trifle, which is what I did or for a more spectacular presentation in an 8″ springform pan. I made it in a large glass bowl and while I don’t have a lot of photos I can tell you that this was a big hit! I even froze the leftovers and they were outstanding. I made it with Tates gluten-free chocolate chip cookies because a friend of mine who was coming for dinner is gluten-free. If you’re looking for a gluten free dessert for a crowd this is it!

This was surprisingly easy to make and no baking makes it a perfect go to dessert. This was a crowd pleaser for sure.

You’ll need an electric mixer with the whisk attachment for this.

Ingredients:

2 cups heavy cream ( I didn’t say this was diet food)

12 ounces Italian Mascarpone Cheese

1/2 cup sugar

1/4 cup coffee liqueur, I used Kahlua

2 Tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3 packages chocolate chip cookies, I used Tates (gluten-free or regular) in the bowl I didn’t quite use the 3 packages but if you do it in a springform you’ll probably need them all.

Shaved semi sweet chocolate for garnish

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar , Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly increase speed until it forms firm peaks (this could take up to 6 minutes so don’t get nervous if it takes a while)

In a large glass bowl, I broke the cookie into pieces for the bottom of the bowl, covering the bottom as much as possible. Spread some of the mocha whipped cream evenly over the cookies ( you’ll want about 5 to 6 layers depending on the bowl) so eyeball the whip cream so you’ll have enough. Place another layer of cookies on top, lying cookies flat and touching one another. Follow by another layer of cream, continue layering cookies and cream until there are about 5 or 6 layers and you’ll want to end with a layer of cream. Smooth the top, cover with plastic wrap , and refrigerate overnight.

Right before serving I sprinkled the top with chocolate shavings. Serve cold.

I did freeze this in small plastic containers and then just defrosted it in refrigerator and took out of fridge for a little bit and it was perfectly delicious.

I scooped into dessert dishes, a little goes a long way with this because it’s pretty rich. Will probably serve 10-12 in small dessert dishes.

Springform Pan directions:

You’ll need an 8″ inch springform pan.

Directions are pretty much the same – 5 layers will do it. When you are ready to serve run a sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

 

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Posted in Cake, dessert, frozen dessert, no bake dessers, Uncategorized

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