An icebox cake got its name because of the necessity for it to sit overnight in your refrigerator – your icebox – so that the cookies can soak up the cream and become more cake-like. These cookie/cracker layers end up being moist and soft, like cake, not hard and crispy, like cookies or crackers.

These types of cake are extremely easy to make. If you have ever made lasagna, you have all of the necessary skills. The most important thing is to create a strong structure in placing your cookies/crackers. They are like the support structure of a building. After sitting in the refrigerator overnight, they will absorb some of the moisture and cement the structure together as they meld into cake form.

 

INGREDIENTS

For the Pie Filling

5-6 medium apples, peeled and sliced.

Juice from1 lemon

2 Tbsp. all-purpose flour

½ cup packed light brown sugar

1 tsp cinnamon

½ tsp apple pie spice

2 Tbsp. maple syrup

 

For the Cream Cheese Filling

8 oz. cream cheese, softened

1 cup powdered sugar

2 Tbsp. brown sugar

1 tsp cinnamon

½ cup heavy cream

½ tsp pure vanilla extract

2 Tbsp. caramel sauce

8 oz. Cool Whip

 

For the Lasagna

2-3 pkg. graham crackers

8 oz. Cool Whip.

1 cup Heath milk chocolate toffee bites

 

INSTRUCTIONS

Prepare the Pie Filling First

Peel and slice your apples into small pieces; about the size of a dime. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.

Add all of your dry ingredients: flour, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.

Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. Refrigerate if necessary.

While the pie filling is cooking, prepare the cream cheese filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.

Prepare the Cream Cheese Batter

Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powdered sugar, brown sugar, cinnamon. Beat into cream cheese.

Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter.

Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds.

Assemble the Lasagna

Cover the bottom of a 9-inch by 13-inhc pan with graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies.

Cover the graham crackers with a layer of the cream cheese batter and spread evenly. Spoon half of the apple pie filling over cream cheese and gently press into the mouse. Add a small handful of toffee chips on top. Repeat this twice so that you end up with three layers of mousse, 3 layers of graham crackers and 2 layers of apple pie filling. The top layer will be mousse.

Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.

I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.

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Quick Tip:  Remember that creating the structure for this dessert is the key to its success, otherwise it will just slide into a messy pile when you serve it. So you need to carefully lay out your graham crackers so that you use mostly larger pieces. Try to cover as much of your pan with these as possible and use a serrated knife to cut smaller pieces to fit. When you make the next cracker layer, run your crackers cross-wise to the first layer. This will give added support.

Recipe and image courtesy of Julianne at Beyond Frosting