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The Kitchn: Icebox cake is the easiest, most impressive summer cake

By Faith Durand on

TheKitchn.com

The icebox cake is a no-bake confection that needs literally no cooking or baking, and yet it yields what you would swear are slices of tender cake layers, filled with airy whipped cream and fresh summer fruit. I learned icebox cakes from my mother and grandmother, who both made them frequently for big parties -- and why not? They feed a crowd, and they're so easy. You simply layer whole graham crackers (or another crisp, not-too-sweet cookie) with whipped cream and thinly-sliced fruit. No baking required.

Crunchy graham crackers may sound a little odd. Where's the cake? But that's the genius of the icebox cake. In the refrigerator, the crackers soften just enough to be tender and flaky, melding with the cream and fruit into a dessert that resembles a fancy layered torte, with thin layers of cake.

I adore icebox cakes, in all their Midwestern glory. (I even wrote a cookbook about them, and other no-bake desserts.) I love how the nutty graham crackers contrast with the rich cream and bright fruit. I look for crackers that aren't too sweet and that have as much whole grain flour as possible. As far as filling goes, almost anything goes. You can use plain fresh strawberries and bananas, as I do here, or other thinly-sliced soft fruit such as mangoes or raspberries. Or branch out from fruit entirely and use a tart jam instead.

I also appreciate that this recipe lets me turn just a few ingredients into a gloriously delicious and easy dessert for a whole table of friends -- all without turning on the oven. Zero heat, very little work, plenty of happy people. Isn't that the best?

No-Bake Icebox Cake

 

Serves 8 to 10

3 1/2 cups heavy cream

1/2 cup powdered sugar

2 teaspoons vanilla extract

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