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Icebox Cake

The first icebox cake we made at home had broas as base. Later as the recipe "evolved" it became graham crackers and sometimes, chiffon cake baked or bakery bought. Just make sure that the cake is not so overwhelming in flavour so not as to contradict the over-all flavour.
ICEBOX Cake made with Grahams and Fruit cocktail
There are many ways of making an Icebox Cake and its very simple to make. While the original Icebox Cake calls for wafers and whipped cream, Filipinos tweak the recipe using local biscuits and a variation of fruits as toppings. 

Here's a simple recipe for an ICEBOX CAKE.
  • 2 cans fruit cocktail (I prefer the one with more peaches and pears)
  • 3 boxes all purpose cream 
  • 1 can condensed milk
  • 3 packs of Graham crackers (you can also use broas or chiffon cake)
  • 2-3 drops of vanilla extract (optional)
How to make an ICEBOX CAKE
  1. Drain fruit cocktail and set aside
  2. In a bowl, thoroughly mix all purpose cream and condensed milk. You can adjust by adding more condensed milk if you want it sweeter. Add vanilla extract.
  3. In a container (that you can put inside the freezer), make alternate layers of Graham (or broas/chiffon cake) and the cream concoction. You can also throw-in a few of the fruit slices to add color.
  4. On the final/top layer, place a liberal amount of the cream concoction and place all the fruit cocktails.
  5. Cover with a tin foil and freeze for 4-5 hours before serving. 

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