Posts Tagged 'icebox dessert'

Completely Random Icebox Dessert

I always have a sweet tooth after a meal…no matter how full I am. So after lunch, I was rummagging around the kitchen for something, anything that I could eat for dessert.

I saw half a package of reduced fat graham crackers, boxes of pudding mixes, and lots of random little things in the freezer. So what did I make? You guessed it. Another icebox dessert.

I made the sugar-free, fat-free chocolate pudding according to the directions, with two cups of skim milk and a dash of instant coffee. I didn’t lighten this one with whipped topping, mainly because mine was frozen and I didn’t feel like waiting for it to defrost in the fridge.

I placed some graham crackers in the bottom of a dish. I skipped the step of dunking these in milk, but you can definitely do that if you need then to soften quicker.

Graham crackers make awesome fodder for icebox desserts…especially if you make the Boston Cream Pie dessert for a crowd in a large dish!

Spread 1/3 of the pudding on the graham crackers.

Does this look familiar?

Last time I made the Butterscotch Bark, after all of it was devoured, the platter had about 1 cup of the topping that did not stick to the graham crackers. I put it in a ziplock baggie and put it in the freezer thinking that it would make a killer topping for some vanilla ice cream…but then it found its way into my icebox dessert.

Sprinkle some of that onto the pudding.

Repeat this 2 more times, for a total of 3 layers.

Cover with plastic wrap and refrigerate. If you dipped the graham crackers in milk, it’ll be softened and ready to eat in less than 2 hours, but if you did not soak the crackers, you can leave it in the fridge all day and eat it for dessert after dinner!

Enjoy!

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Mississippi Mud Pie

My sister had a batch of brownies in her freezer and she thought up the idea of making a brownie-bottom Mississippi Mud Pie.

I married that idea with the pudding mixture from my notorious icebox desserts, and here’s what I came up with!

Crumble up about half of the brownies and lightly press onto the bottom of a 9X13 pan.

Make the lightened pudding mixture, but this time, mix in 1 heaping tablespoon of instant coffee granules into the milk (more or less depending on your love of coffee).

Use the entire tub of whipped topping, not just half.

Spread half of this mixture on top of the brownies.

Repeat the brownie and pudding layer.

Top with a generous drizzle of chocolate syrup or ganache. I used Hersheys Special Dark Chocolate syrup. .. and I had a few brownie crumbs left in the baggie, so I threw those on top too.

Cover and freeze for at least 3 hours.

Remove from freezer and cut into squares with a knife. Don’t worry, it won’t freeze hard.

Perfect dessert for warm weather!! Enjoy!

Mocha Icebox Dessert

I know, I know…I need to stop with all this icebox stuff. Don’t worry, I’ll start using my oven again very soon (maybe even tomorrow)!

Here’s my last icebox creation for a while…

Start with some coffee in a shallow dish. Dissolve a heaping teaspoon of instant coffee in about a cup of warm water. I added a splash of cold milk for a quicker cool down. I did not sweeten the coffee because the cookies and the pudding mixture are already sweet!

I happened to have a box of Anna’s Cappuccino Flavored Thins on hand. I was glad to have found a use for these because they are very unexciting on their own. You can buy these at most grocery stores and even in Ikea because they’re Swedish!

I would like to stress how flexible icebox desserts are. You can just use whatever you’ve got on hand as long as the flavors go well together. You can even use graham crackers!

Quickly dunk them in the coffee mixture and place them down in your dish. And I mean super quick because these are called THINS. They will soak up enough coffee in a millisecond! If some break, that’s okay. No one will know.

Drizzle some ganache or chocolate syrup on there too.

Top with dollops of your pudding mixture* and then spread it out evenly.

Again, anything goes. You could have used chocolate pudding mix, or chocolate-flavored whipped topping. You can sprinkle in some instant coffee for an extra mocha boost. Whatever you want!

Also, this was the other half of the pudding mixture from when I made the Boston Cream Pie parfaits for two. You can make dessert for one, or two, or a crowd. It’s up to you!

Repeat those three layers (soaked cookies, ganache, pudding) and end with another layer of soaked cookies and ganache.

Cover and refrigerate for at least one hour.

Enjoy!

*”pudding mixture” means a 1.34 oz pkg of sugar & fat-free instant vanilla pudding made with 2 cups of skim milk and then lightened with half a tub of sugar & fat-free whipped topping…but if you’ve been reading the last few icebox posts, you’d know that! 🙂

Icebox Tiramisu

I make a pretty mean tiramisu from scratch, but considering my current icebox obsession, I thought I’d continue the theme!

Here’s what I’d call Quick-and-Dirty Tiramisu.

Microwave 1 cup of water in a mug for 60 seconds. Add 1 tablespoon of chocolate chips:

1 tablespoon of instant coffee granules:

1 heaping teaspoon of sugar substitute:

1 teaspoon of vanilla extract:

1 teaspoon of sweet Marsala:

Place that in the fridge to cool downl.

2 tablespoons of sweet Marsala, then fill it to the 2 cup line with skim milk to make the instant vanilla pudding (3.4 oz package):

Lighten the pudding with half a tub of fat-free whipped topping (you know the drill):

Quickly dunk the vanilla wafers in the chilled coffee mixture and place them in a 8×8 square dish. I say quickly because you don’t want them to turn into mush. If you’ve got ladyfingers, by all means, use them. I was just trying to use ingredients I had on hand. Ladyfingers can linger in the liquid for 1-2 seconds, but not the wafers!!

Top with 1/2 of the pudding mixture, more dunked wafers, and the second half of the pudding mixture.

I topped it off with the 9 remaining unbroken wafers in the box and a dusting of unsweetened cocoa powder:

Cover and chill for at least 2 hours (up to overnight). If you used ladyfingers, you’ll need to chill it overnight.

This was SUPER DELISH!! It’s obviously not real tiramisu, but the flavor and texture is absolutely phenomenal. You can’t beat that for something that only took 10 minutes to throw together!! No zabaglione, no mascarpone cheese, no problem!!

Boston Cream Pie Parfaits (for two)

Now that the weather is so warm and I had success with the Dulce De Leche banana pudding, I have become completely obsessed with icebox cakes/desserts. The concept is basically a cookie, layered with some kind of pudding and/or cream, and when left in the refrigerator; the cookies will soften into a sumptous cake-like texture. One of the most notable icebox cakes being the “Famous Chocolate Icebox Cake”, made from Nabisco’s Famous Chocolate Wafers.

This morning, I had a terribly unsatisfying Boston Cream Pie flavored fat-free Yoplait yogurt. I decided for dessert, I’d make a tastier version.

Make some vanilla instant pudding (3.4 oz box) with two cups of skim milk.

Lighten the pudding by adding half a tub of fat-free whipped topping:

I know this sounds retarded, but get a big shot glass and fill it with skim milk.

Dunk three vanilla wafers in and place them at the bottom of the glass. They’ll be nice and evenly coated with milk…wayyy better than trying to spoon milk over the wafers.

I always keep some chocolate ganache in the fridge (don’t ask me why), but if you don’t have any, just melt some chocolate or you can use chocolate syrup!

Drizzle some over the wafers:

Top that with some of the pudding mixture:

Repeat…milk-dipped wafers, ganache drizzle, pudding….end with milk-dipped wafers and another drizzle:

By the time you’re done just making two, you will have used only half of the pudding mixture. I’m sure I’ll come up with another icebox dessert later this week!!

Cover and refrigerate for at least two hours:

Double yummm…

This dessert was AWESOMELY delicious! I will definitely be making this one again and again! I want one right now!!