This is the easiest ‘cake’ you can make. Actually, it’s not really a cake, and you don’t bake it. Typically, an icebox cake is “cooked” in the icebox (or refrigerator as we now call it).
The classic icebox cake is made with Nabisco Famous Chocolate Wafers, but when we read the ingredient list, we knew we needed to make a change. The wafers are made with trans fats (shortening), high fructose corn syrup, dextrose and artificial flavors. No thank you!
So, we decided to make our cake with organic Mi-del Chocolate Snaps, which contain real sugar and no trans fats or artificial ingredients. Mr. Midel started making these cookies from Mrs. Midel’s recipes in 1947 and the only changes have been for the better–using organic ingredients and adding more choices including some gluten-free cookies. We’re big fans of food companies that make real food!
However, there is one drawback to using Mi-del snaps. They’re made to be snappy or rather crisp, so you do need to let the cake stand in the refrigerator longer. It’s worth the wait though! Yum! We were so excited after making (and eating) our super simple Chocolate-Strawberry Icebox Cake, we made it again with Mi-del Lemon Snaps and lemon zest. Even the family members who usually turn up their nose at lemon desserts asked for seconds! (See Lemon Icebox Cake.) Next on our list is using Gluten-Free Mi-del Ginger Snaps and topping the cake with crystallized ginger. Doesn’t that sound good?
We did make another change that we should mention. The original style of icebox cake is made with the wafers stacked up high (maybe 6-8 layers) then turned on the side and covered with whipped cream. With Mi-del snaps, we couldn’t do that. We just made a few layers of cookies and cream in our 8×8-inch baking dish (part of our Finite Foodie’s limited supplies). It seemed to work well; no one complained as they piled up seconds on their plates. The only problem: you won’t have any leftovers!