Berry Icebox Cake
19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla instant pudding
2½ cups cold milk
12 oz Cool Whip
3 cups strawberries, sliced
1½ cups blueberries
2 oz white chocolate chips
Beat together cream cheese and dry pudding mixes, then gradually beat in milk. Gently stir in Cool Whip, reserving ½ cup. Spread a thin layer of Cool Whip in a 13×9 pan just to coat the bottom. Layer graham crackers across the pan, spread a layer of the pudding mixture, then top with a layer of blueberries and strawberries. Repeat the graham-pudding-berries layers 2 more times. Refrigerate for 4 hours or overnight until the graham crackers have softened completely. When ready to serve, melt white chocolate chips and drizzle over the top.
Ice Cream Cake
1½ quarts vanilla ice cream, softened
¾ cup hot fudge, warmed slightly
¾ cup caramel ice cream topping, warmed slightly
2 cups dry roasted peanuts
Hot Fudge Magic Shell
Whipped cream, chopped nuts, maraschino cherries
Add ⅓ of the peanuts evenly over the bottom of an 8-inch square baking dish. Drizzle with ¼ cup hot fudge and ¼ cup caramel sauce. Spread half the softened ice cream over the top. Repeat with an additional layer of peanuts, hot fudge, and caramel. Add the remaining ice cream and spread over the top. Sprinkle the remaining peanuts and drizzle hot fudge and caramel sauce over the top. Cover with aluminum foil and place in the freezer for several hours or until firm. Drizzle with Magic Shell before cutting and serve with whipped cream, additional chopped peanuts, and cherries.
Orange Creamsicle Poke Cake
1 box white cake mix
3 oz orange gelatin
1 cup boiling water
3.4 oz French Vanilla instant pudding
1 ½ cup milk30 oz mandarin oranges, drained
8 oz whipped topping, thawed
Bake the cake in a 13×9 pan, according to package instructions, and cool. Using a fork, poke holes in the top of the cake.Mix the gelatin with 1 cup of boiling water until dissolved. Pour the gelatin over the cake, making sure to pour it over and into the holes.Mix the French Vanilla pudding and 1 ½ cups of milk, allow to set for 3 minutes, and then spread it over the top of the cake.Add a layer of half of the mandarin oranges over the pudding.Top with whipped topping and the remaining mandarin oranges. Cover and refrigerate for 4 hours before serving.
Key Lime Eclair Cake
8 oz cream cheese, softened
14 oz can sweetened condensed milk
8 oz whipped topping
1 pound bag of key limes, juiced about ¾ cup
3 sleeves graham crackers
1 can vanilla frosting
Whip the cream cheese with a hand mixer until creamy, then mix in the condensed milk until combined. Slowly add the key lime juice and fold in the whipped topping.Place a layer of graham crackers in a 13×9 pan and spread ⅓ of the key lime mixture on top. Repeat 2 more times and add the remaining graham crackers on top.Place the frosting with the top off and the foil wrapper taken off completely into the microwave. Microwave for 30 seconds, until frosting is pour-able. Pour evenly over the cake and spread to cover the entire top. Cover and refrigerate for 4 hours before serving.