Ingredients for Graham Cracker Icebox Cake
- 20 full graham crackers, finely crushed
- Nuts
- 1/2 cup (1 stick) unsalted butter, melted
- Powdered Sugar
- 2 large eggs
- Vanilla
- Whipping Cream
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How to Make Graham Cracker Icebox Cake
- Crush graham crackers into fine crumbs. You can use a food processor or a zip-top bag and a rolling pin.
- In a medium bowl, combine the graham cracker crumbs with melted butter. Mix until evenly moistened.
- Press the graham cracker mixture firmly into the bottom of a 9x13 inch baking dish. Make sure it's evenly distributed.
- In a separate large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and beat until combined.
- In a separate bowl, beat the heavy cream until stiff peaks form. Be careful not to overbeat.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- In another bowl, whisk together the eggs and confectioners' sugar until pale and frothy.
- Carefully fold the egg mixture into the cream cheese and whipped cream mixture until just combined. Be gentle to maintain airiness.
- Pour the cream mixture evenly over the graham cracker crust.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
- Before serving, garnish with fresh berries, chocolate shavings, or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
91g
Fat
62g
Carbs
10g
