Friday, May 30, 2008


Mom was an excellent cook, but didn't do much baking. That would surprise those who know her because she has a gigantic sweet tooth which is unfortunate since she's a diabetic. I tease her about thinking we were related to the Entennman's since there was always a box of this or that in the house. She did bake cream puffs and eclairs and Christmas cookies, but only for special occasions. Other than that, it was strictly Dugan's, Entennman's, and bakery goods for her. There was a simple dessert that she made that we all loved and that it was a snap to lighten up: chocolate ice box cake. You can tell from the name that it's an oldie. Somehow chocolate refrigerator cake just doesn't sound the same. If you have trouble getting enough calcium or you're looking for something light to satisfy your sweet tooth--or both--this will be just the thing. I loved it as a kid and I love it still. I've made it with a wide variety of sugar free, fat free pudding mixes, but always come back to chocolate.

Marie's Ice Box Cake
2 - 1 1/4 oz pkgs sugar free, fat free chocolate pudding (you can use instant)
4 cups skim milk
16-18 squares graham crackers (7-8 double sheets)
Optional: Cool Whip garnish

Prepare chocolate pudding according to package instructions. If you use the instant, it should be refrigerated overnight before serving to give the grahams a chance to soften up; if you use the cook and serve, you can serve the cake in about 4 hours, the time it takes to firm up and chill.

In an 8 X 8 inch square pan or dish (I prefer glass), make a single layer of graham crackers. You'll need to split one or two to make them fit. Ladle in half the prepared pudding. Top with a second single layer of grahams and ladle in the other half of the pudding. Crumble any remaining graham crackers over the top. Cover and refrigerate. I serve mine with lite Cool Whip. It's really good!

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