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Ice Box Cake I

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    8 h 30 m
Rhema Hernandez

Rhema Hernandez

This is a great warm weather dish, since it needs no baking, just overnight refrigeration. My sister gave me this recipe years and years ago. You can buy a pre-made pound cake or make one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Drain fruit cocktail, and set fruit aside. Combine juice from fruit cocktail, milks, and eggs in a small saucepan. Cook and stir over medium low heat until thick, but not separated. Add lemon flavoring.
  2. Dice pound cake. Layer cake, custard, and fruit in a 9 x 12 casserole dish or a trifle dish. Refrigerate overnight. Serve cold.
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Reviews

DEBONAIR
9

DEBONAIR

2/2/2004

I tried this recipe and it turned into a soggy mess!!!!!

luvmybabies
6

luvmybabies

5/13/2006

Loved it!!! Thanks!

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