by Chef Scotty



Ohhhhh the icebox cake has been around since after World War One. Really popular in southern cooking, but made all over the nation. Basically it’s a play on the Charlotte  and Trifle desserts, but modified to modern American convenience cookery. 

After last week’s In The Kitchen Scotty segment of Coq Au Vin, I figured something sweet, delicious, and convenient would be perfect for this week. 

So basically cookies (traditionally a chocolate wafer) and whipped cream make the American classic Icebox Cake. Allowed to set up overnight in the “icebox” (refrigerator) , the moisture from the whipped cream absorbs into the cookies to make a delicious layered and sliceable cake. 

To me… it tastes like an ice-cream sandwich, without the ice-cream headache. 

Let your imagination flow with whatever cookie and whatever flavor combination you prefer. Icebox Cake is the perfect spring and summertime dessert. Enjoy! 



9” springform pan

1 14.4 ounce box Chocolate Graham Crackers 

2 ( 1 ounce) boxes Instant “Cheesecake” flavored pudding/pie filling (plain vanilla will be fine too) 

3 cups cold whole milk 

1 quart heavy whipping cream + 6 tablespoons for the chocolate glaze

1/2 cup sugar

4 ounces semi-sweet chocolate 

2 tablespoons white corn syrup

2 tablespoons hot water

almond extract

red maraschino cherries 



Into the fridge to set-up over night 

Into the fridge to set-up over night 


  1. In a mixing bowl combine the instant pudding mix with three cups of milk. Mix thoroughly until thickened and set aside.
  2. In another bowl, chilled along with hand held mixer beaters or your stand mixer whip attachment, beat 1 quart heavy whipping cream along with the sugar until stiff peaks form. Scoop out a few spoonful and mix completely into the set pudding; this loosens it up a bit. Then begin folding in the whipped cream into the the pudding until all is used and combined. Set the bowl aside, and let’s start to build the cake. 
  3. In your springform pan, first spray the bottom of the pan with cooking spray. lay out and layer/shingle the bottom with the chocolate graham-crackers. Add a layer of the whipped cream/pudding mixture, about 1/4-1/2 inch thick. Repeat with a chocolate graham-cracker layer and repeat again. Finish with a smooth even offed layer of the whipped cream mixture. Place the cake pan, lightly covered in plastic, into the fridge, and chill overnight to set-up. 
  4. Make the chocolate glaze: Heat the heavy cream slowly in a sauce pan, add the crumbled chocolate, corn syrup, almond extract, and hot water. Mix until smooth, set aside, and cool to room temp.
  5. Remove the pan from the fridge. Pour out the room temp chocolate glaze onto the top of the cake. With a bamboo skewer, or the tip of a paring knife, drag the chocolate through the whipped cream to form a decorative design. Add the maraschino cherries to garnish and decorate. Place back in the fridge for 15 minutes to set up the chocolate. 
  6. When ready to serve, remove from the fridge, and release from the springform pan. Slice as you would any cake and serve. It’s cool, creamy, light, and delicious. Happy Spring, and Happy eating!!