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WonkyWonderful

Whole Food for the Whole Family

July 1, 2014 By Nicole Harris 6 Comments

Chocolate and Cream Icebox Cake

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Summer is the perfect time for No-Bake Desserts.  This Chocolate and Cream Icebox Cake is light, cool and super easy to make!

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slice of dark brown and white layered cake on white plate, full cake in background

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No Bake Ice Cream Cake

Frozen layers of whipped cream topping, chocolate sauce and chocolate graham crackers make up this icebox cake.  YORK MINIS make it the ultimate refreshing summer dessert!

brown and white layered ice cream cake topped with brown and white chopped candy

slice of brown and white layered cake next to package or York minis

Get your supplies together.  Whipped topping, chocolate graham crackers, dark chocolate chips and York Minis.  That’s It!

loaf pan filled with white cream topped with brown graham crackers with candy on the side

Line a large loaf pan with plastic wrap.

Then layer the whipped topping and chocolate graham crackers.  Gently press down on the graham crackers.

Don’t forget to smear on the rich chocolaty layer.

loaf pan filled with ice box cake ingredients

Freeze for at least 24 hours.

Invert icebox cake onto a platter and top with chopped York Minis.

white ice cream cake topped with candies

Slice and serve your beautiful Chocolate and Cream Icebox Cake!

sliced cake showing layers of brown and white inside

sliced cake showing layers of brown and white inside

Chocolate & Cream Icebox Cake

Yield: 1
Prep Time: 15 minutes
Additional Time: 1 day
Total Time: 1 day 15 minutes

Summer is the perfect time for No-Bake Desserts.  This Chocolate and Cream Icebox Cake is light, cool and super easy to make!

Ingredients

  • 5 ounces Dark Chocolate Chips
  • 16 ounce Tub of Whipped Topping *, thawed
  • Chocolate Graham Crackers, 10-15
  • 1 package York Minis

Instructions

  1. Place chocolate chips and 1/2 cup whipped topping in microwave safe dish. Microwave and stir in 15 second intervals until melted and smooth.
  2. Line a large loaf pan with plastic wrap.
  3. Evenly spread 1½ cups whipped topping. Followed by a layer of chocolate graham crackers. Then smear on the melted chocolate. Repeat until loaf pan is full. End with a layer of chocolate graham crackers.
  4. Cover and freeze for at least 24 hours.
  5. Invert onto platter and top with chopped York Minis.
  6. Slice, serve and enjoy!

Notes

*If the frozen tubs of whipped topping are not available in your area, regular whipped cream can be used instead.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 290Total Fat 18gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 105mgCarbohydrates 31gFiber 2gSugar 23gProtein 2g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: desserts
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Filed Under: Candy Tagged With: chocolate, whipped cream

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Reader Interactions

Comments

  1. Chris @ Shared Appetite says

    July 2, 2014 at

    I love this idea! I’ve yet to make an icebox cake… but I think you just convinced me… especially with those york minis!

    Reply
    • Nicole Harris says

      July 3, 2014 at

      This was my first icebox cake! Now I am obsessed. It is so good!

      Reply
  2. Jessica @ A Kitchen Addiction says

    July 2, 2014 at

    Love easy no bake desserts like this! Love the chopped York minis on top!

    Reply
    • Nicole Harris says

      July 3, 2014 at

      Thanks Jessica! Me too, I’m not turning on the oven in 100 degrees!

      Reply
  3. Becca from It's Yummi! says

    July 3, 2014 at

    ohmigerd… YES! I want to do a face plant into the pan!

    Reply
    • Nicole Harris says

      July 8, 2014 at

      lol, Thanks Becca!

      Reply

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