Strawberry Icebox Cake Recipe Strawberry icebox cake, Cake and Vanilla

Vanilla cake, strawberry butter cream and pink wafers.... Strawberry

Instructions. Preheat oven to 325 degrees F. In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well. In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well.

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Mix all ingredients very well, hands work best. You may need to use some cherry juice to add a little moisture. Dough should be very stiff, it is not baked. Pack into a buttered bundt pan and freeze. Slice with an electric knife into thin pieces. Freeze any not used. Makes probably 24 or more slices. Cake is very rich and you only need a little.

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STEP 1. STEP 2. STEP 3. STEP 5. Grease two 9×5 loaf pans with butter and set aside. Thoroughly crush the vanilla wafers either by hand or by pulsing in a food processor. Add the vanilla wafer crumbs along with all remaining ingredients to a large mixing bowl. Mix until the ingredients are thoroughly combined.

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Icebox Fruitcake. The only items that should remain constant are vanilla wafers and Eagle Brand condensed milk following the specified amounts in the recipe. Any combination of nuts or dried fruits may be used in place of, or in addition to, walnuts and raisins. 1 box vanilla wafers. 1 (14 ounce) can Eagle Brand condensed milk.

No Bake Fruit Cake Recipe

Directions. In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands. Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week.

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Step 1. 2.In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well. 3.In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well. 4.Cup Cakes: Spoon batter loosely into cupcake pans using paper or foil liners which you have sprayed lightly with oil spray.

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1/8 teaspoon salt. Preheat oven to 325 degrees. In a large zipper bag, crush vanilla wafers very fine with a rolling pin; set aside. Chop pecans, reserving 16 pecan halves. Chop candied fruit, reserving 6 half cherries; set aside. In a bowl, mix together crumbs, chopped pecans, chopped candied fruit, and raisins; set aside. With mixer, beat eggs.

Strawberry Icebox Cake Recipe Strawberry icebox cake, Cake and Vanilla

Coarsely chop the cherries. . Combine crushed graham crackers, pecans, cherries, raisins, coconut, marshmallows, and sweetened condensed milk in a large bowl and mix well. Add reserved cherry juice by the tablespoonful until the mixture comes together, but isn't too soft. I usually add between 2 and 3 tablespoons.

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Crush 1 lb. vanilla wafers ( run through food processor or chopper) Add 1 box (12 oz) raisins. You can use golden or regular raisins. Add 2 cups flaked coconut (use coconut from a bag or can, not freshly grated coconut) Chop 2 cups of pecans and add. Reserve a few halves if desired for decoration.

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In a mixing bowl, combine the mixed dried fruits, chopped nuts, sweetened condensed milk, vanilla extract, salt, and spices. Mix well until all the ingredients are evenly distributed. 2. Assemble the Cake Layers. Line the bottom of the loaf pan with a layer of vanilla wafers.

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Preheat oven to 350 degrees and grease and flour a bundt pan well. Using an electric mixer, cream the butter and sugar. Add eggs one at a time. Alternate between mixing in vanilla wafer crumbs and milk. Stir in vanilla extract, coconut, and pecans. Place in oven and bake for 60 to 70 minutes.

Pineapple Icebox Cake Recipe Icebox cake, Desserts, Deep south dish

1 12 oz. box vanilla wafers, crumbled finely; 1 cup red candied cherries, chopped by hand; 1 cup green candied cherries, chopped by hand; 1 cup candied pineapple, chopped by hand; 1 cup raisins, chopped by hand; 1 cup walnuts or pecans, chopped by hand (I used pecans.) 1 can sweetened condensed milk

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In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top.

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Finely crush graham crackers and coarsely chop pecans and drained cherries. Combine all ingredients in a large mixing bowl and mix well. Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours before cutting the fruitcake into bars.

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Crush vanilla wafers with rolling pin. Chop fruit & nuts, keeping out 4 cherries, 16 pecan halves & 2 slices pineapple. Mix chopped nuts & fruit with vanilla wafer crumbs. Beat eggs well, add sugar, salt & milk. To this mixture add fruit, nuts & van. wafers, blending well. Let stand while preparing pan with waxed paper liner.

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Pour in the condensed milk and mix until completely mixed and wet. Place mixture back into the vanilla wafer box and beat down evenly into a square. 3. Allow the fruit cake to set about 4 days to a week. Tear off the vanilla wafer box and cut into small squares.