Quick Bites: Mom's Icebox Cake

There are certain foods that just instantly bring back fond memories of being a kid, aren't there? For me, my Mom's Icebox Cake is definitely one of them.


 I am thinking it was called Icebox Cake because instead of baking it, you let it sit in the refrigerator to set. Then it is ready to serve. I asked my Mom to make it so I could take a picture of it and share the recipe with you, my foodie friends! It's fast, easy, and delicious!

MOM'S ICEBOX CAKE
One box of graham crackers (Mom uses plain)
Two boxes of cooked (or instant) pudding, prepared as directed (Mom uses butterscotch)

Then just cover the bottom of a 9"x13" Pyrex baking dish with a thin layer of pudding. Then cover the pudding with a tightly fit layer of graham crackers. Continue alternating layers of pudding and graham crackers until there are 3 layers of pudding and 2 layers of graham crackers (pudding on top and bottom). Then let it sit in the fridge for a few hours, slice into squares, and serve with whipped cream.

Mmm, now that is good!

NEXT POST: Dee-Licious Sri Lankan Dinner!!!!

YUMLICIOUS PUMPKIN TRIFLE

This blog post is ode to my dear friend Jayne. She is a very self-sacrificing person and does many wonderful things. On top of all that, she makes a killer Pumpkin Trifle! I tried it many years ago, and it was love at first bite. Recently she prepared it for us again. This tasty dessert screams "comfort food"! It's perfect for Fall and Winter months, while sitting in front of the fire with a blanket and some hot cider.

If you don't have a trifle bowl, do get one! They can be found at many stores for around $15. Besides being great for trifle,they make wonderful bowls for fruit salads, etc; a worthwhile investment! Here is Jayne's secret recipe:

PUMPKIN TRIFLE

1 Trifle dish (see photo)

1 package gingerbread cake mix, prepared and baked

1 3oz pkg butterscotch pudding, instant

( I couldn't find instant so used cooked type and cooled)

1 (15oz) can pumpkin

1 ts. cinnamon

1/4 teaspoon each ground ginger, nutmeg and allspice

l (12oz) whipped topping.

After gingerbread cake is baked, cool and then crumble.

In a bowl whisk pudding ingredients together until slightly thickened. Let stand until soft set. Add pumpkin and spices.   Alternately layer cake crumbs, pumpkin/pudding mixture, whipped topping, etc. until trifle bowl is full. Chill and serve cold. Makes 12 to 15 servings. Yum Yum!!!