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icebox cake

Celebrate Summer With A Creamy Peanut Butter And Pretzel Ice Cream Cake!

16 August 2016
jessicafaidley
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, icebox cake, Jell-O, Jif peanut butter, Johnsonville, karo, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, peanut butter and Pretzel ice cream cake, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, reeses's, rolled gold, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Ice cream. It simply makes the world go ’round. Now, mix the cold, creamy confection with cake and pretzels and you have a bit of a masterpiece on your hands. That is is exactly what Rhee Drummond of the Pioneer Woman did. She came up with a totally tantalizing summer dessert that even the grumpiest person on the block would crack a smile for. Have you ever heard of peanut butter and pretzel ice cream cake? Well, folks, you are in for quite a treat! This cake takes the “cake” on all desserts. It is rich, creamy, and oh so good.

 

Imagine taking a bite of a wonderful dessert that tickles every part of your taste factor. You sense decadent cake, sticky peanut butter, chocolate, and cool ice cream. Talk about a little slice of heaven! Oh, and top it all off with crushed pretzels. Can it get any better? Nope.

 

Recipe and photo courtesy of The Pioneer Woman.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR COOKING INSTRUCTIONS.

 

 

Quick Tip: Use miniature Reeses’s Cups to garnish this cake to perfection.

 

An Excellent No-Bake Dessert For Autumn

01 October 2015
Grace
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Argo cornstarch, autumn, autumn cake, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake recipe, Campbell’s soups, casserole, chill, chilled, chilled dessert, chills, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy, easy dessert, eat, Eggland's Best eggs, fall, fall cake, food, gingersnap, gingersnap cookie, gingersnap cookies, gingersnaps, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, icebox cake, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, no baking, no-bake, no-bake cake, no-bake pumpkin cake, no-bake recipe, Pam Cooking Spray, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin cake, Pumpkin Gingersnap Icebox Cake, Pumpkin Icebox Cake, recipe, refrigerate, refrigerated, refrigerated dessert, refrigeration, refrigerator, Ritz crackers, Sara Lee, Sargento, simple, simple dessert, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Pumpkin Gingersnap Icebox Cake is an easy-t0-make dessert with just the right balance of creaminess, sweetness, and spiciness for fall and winter – and you don’t even have to turn your oven on! I do love my rich and decadent cake recipes, but sometimes, those lighter, simpler creations really hit the spot. This icebox cake is soft-textured, moist, and full of those aromatic “pie spice” flavors that everyone loves so much about the colder seasons.

 

This cake has quickly become our family favorite. Whenever we’re having a family gathering, I’m asked to bring “that amazing pumpkin cake” – and no matter how much I make, it will always be gone in a matter of minutes! I have learned to save a piece for myself before serving it to others… Otherwise I wouldn’t even stand a chance!

Recipe and photo courtesy of Five Heart Home

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: If using a very thin gingersnap, you might consider using a double-layer of cookies for each layer of this cake.

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