Tuesday, August 23, 2016

Pineapple Icebox Cake

Pineapple Icebox Cake, made with layers of Nilla wafers, a blend of cream cheese, pudding and condensed milk with pineapple and whipped topping. I like to finish mine with a little coconut, maraschino cherries and a sprinkle of chopped nuts.

Pineapple Icebox Cake

Can y'all believe that summer is almost out the door? Well, it won't be temperature-wise around here for months yet, but kids around here have been back in school for weeks now and we're already coming up on Labor Day?

Well, are y'all sittin' down? Because last month I shared a Summer Berry Cobbler and today, I already have a dessert again!! I say that, because, if you've been around here any length of time, you know that I'm much more of a savory gal than I am a sweets lover.

Oh don't get me wrong. I do enjoy dessert as much as anybody else, but when it comes down to a craving, I'm almost always wanting a meat and three. And bread, of some kind. Fluffy, flaky biscuits. Skillet cornbread. Crispy, individual hoe cakes, or crusty, tender pistolettes, oh yes indeed! {did I make ya hungry?}

Now... that's not to say I don't enjoy say, for instance, peach cobbler, because I can tell you that despite the heat this summer, I have probably baked a peach cobbler more this summer than I ever have! It could be because I've purchased cases of peaches no less than three times this summer - two from Georgia, one from South Carolina - and two of the three were double boxes! I just had a craving for peaches this summer, and while, as with every summer, as a "blogger," I may have had good intentions to come up with some new peach recipes to share with you... well... I ate most of them for my daily snacks. The rest? Cobblers. What can I say?

So, Labor Day is around the corner, and here's a yummy dessert, that has nothing to do with bread, or peaches, but one that your friends and family will certainly enjoy. And, while it's still hotter than hot in most of the south, no worries. It's an icebox cake, so there's no baking involved! Nilla wafers stand in for the cake layers just like with a banana pudding, and my favorite filling for desserts like this makes another appearance.

The dessert itself has been around a long time and has gone through many different variations over the years, so you may have seen some form of it under any number of names in your old church and community cookbooks. Although the dessert is not heavily pineapple flavored, the names usually center around the pineapple aspect of it, including Vanilla Wafer Pineapple Pudding, Pineapple Icebox Dessert, Summer Delight, Pineapple Refrigerator Cake, Hawaiian Icebox Pie, Creamy Pineapple Pudding, Vanilla Wafer Pineapple Cake and lord knows what else.

It sometimes includes a variety of juices in place of part of the milk, or layers of fruit sandwiched in between, like bananas or strawberries, earning names like Banana Split Pudding Cake. I've seen it also called Italian No Bake Cake or Italian Bakeless Cake, though I have no idea why. All I can tell you for sure is that this is good!

I made this one in a 9-inch square pan, which makes for nice thick layers, though you can certainly stretch this out in a larger pan for thinner layers, or simply double it, for a 9 x 13 inch dish for your party or potluck. Either way, get this on your next cookout menu. Here's how to make it.

For this recipe you'll need cream cheese, sweetened condensed milk, a little lemon juice, instant pudding, milk, Nilla wafers, crushed pineapple, whipped topping and coconut, maraschino cherries, and chopped nuts for garnish, if you like. For the filling, cream the cream cheese until smooth. Add the sweetened condensed milk and lemon juice and gently blend. You do not want to overbeat the pudding.


Add the sweetened condensed milk and lemon juice and gently blend. In a mixer bowl, beat the milk and pudding on medium, or with a whisk, until thickened, only for 2 minutes, no longer. You do not want to overbeat the pudding. Fold by hand into the cream cheese mixture by hand.


Add the well drained, crushed pineapple and 1/2 of the Cool Whip; gently blend. I only had a larger pineapple, so I used half in this dessert and saved the rest for my green smoothies. Cover and reserve the remaining Cool Whip in the fridge. You'll need that later.


Spread a couple of spoons of the pudding filling in the bottom of an 8 or 9-inch by square, 2-1/2 inch or deeper glass baking dish and top with one layer of vanilla wafers.


Pour 1/3 of the pudding mixture (about 2 cups) carefully on top of the vanilla wafers and add another layer of cookies. An offset spatula is a handy dandy tool to have for jobs like this.


Continue layering with another 1/3 of the pudding mixture, another layer of vanilla wafers, and spread the remaining pudding mixture over the top. Cover tightly and refrigerate at least 8 hours or up to 24.


Before serving, spread the remaining layer of cool whip on top,


Garnish with coconut, well-drained, maraschino cherries and chopped nuts, if desired. May also cut into individual servings, adding desired garnishes and dollops of whipped topping on each slice.


Cover and store any leftovers in the refrigerator. Double for a 9 x 13-inch baking dish. Just look at that deliciousness! What are you waiting for? Go make this!


For more of my favorite icebox, freezer and refrigerated desserts, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Pineapple Icebox Cake

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About 9 servings

Ingredients

For the Filling:
  • 1 (8 ounce) cream cheese, softened at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon freshly squeezed lemon juice
  • 1-1/2 cups milk
  • 1 small (4-1/2 serving size) instant lemon pudding
  • 1 (8 ounce) crushed pineapple, drained
  • 1 (8 ounce) tub whipped topping (like Cool Whip), divided
  • 1 (11 ounce) box vanilla wafers (Nilla brand recommended)
Garnish (optional):
  • 1/2 cup sweetened, flaked coconut
  • 1 (8 ounce) jar maraschino cherries, well drained
  • 1/4 cup chopped pecans or walnuts
Instructions

For the filling, cream the cream cheese until smooth. Add the sweetened condensed milk and lemon juice and gently blend. In a mixer bowl, beat the milk and pudding on medium, or by hand with a whisk, no longer than 2 minutes, or until slightly thickened. You do not want to overbeat the pudding. Fold by hand into the cream cheese mixture along with the crushed pineapple and 1/2 of the whipped topping; gently blend. Cover and return the remaining whipped topping to the fridge.

Spread a couple of spoons of the pudding filling in the bottom of an 8 or 9-inch square, 2-1/2 inch or deeper, glass baking dish and top with one layer of vanilla wafers. Pour 1/3 of the pudding mixture carefully on top of the vanilla wafers and add another layer of cookies. Continue layering with another 1/3 of the pudding mixture, another layer of vanilla wafers, and spread the remaining pudding mixture over the top. Cover tightly and refrigerate at least 8 hours or up to 24.

Before serving, spread the remaining layer of cool whip on top and garnish with coconut, nuts and cherries, if desired. May also serve with individual garnishes and whipped topping on slices.

Cover and store any leftovers in the refrigerator. Double for a 9 x 13-inch baking dish.

Cook's Notes: This recipe calls for sweetened, condensed milk. Do not use evaporated milk! Lower fat and sugar free products may be substituted, as well as other flavors of instant pudding, such as cheesecake or vanilla.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Sharing at Weekend Potluck and Meal Plan Monday!

Check These Recipes Out Too Y’all!

Lemon Icebox Pie
Berry Icebox Pie
Elvis Peanut Butter Pie

Posted by on January 1, 2016
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

150809/150810/150812
.

Bookmark and Share

10 comments:

  1. This recipe is perfect for my family. I love anything with cream cheese and Hubs loves pineapple and my son loves Nilla Wafers. Can't wait to make this for them!

    ReplyDelete
  2. I was very excited to try this recipe! The taste was quite yummy, but it was a bit too runny as compared to the photo included with the recipe. My edition did not result in such a beautiful slice like the picture, but was gloppy and spread around the plate. I did refrigerate it overnight and follow the recipe exactly. Next time, I think I'll use less of the pudding mixture.

    ReplyDelete
    Replies
    1. Hi Ladiejaymes! I assure you the photo is the same recipe, however, I do find that when pudding is loose like that, it usually means it was overbeaten. Another thing - is it possible that you used evaporated milk instead of sweetened condensed milk because that would definitely make it runny. Other than those two things, I have no idea why the result was not the same as that pictured. :(

      Delete
    2. Thanks! I love your site and recipes! I definitely used condensed milk. I'm guessing I overmixed the pudding. 😁 It's still yummy though!

      Delete
    3. Glad you enjoyed it - I love these desserts!

      Delete
  3. I made this over Labor Day weekend...liked it but it didn't taste like pineapple...it really tasted like Lemon Pudding...next time I will used Vanilla pudding mix instead of Lemon & add more pineapple..it was good

    ReplyDelete
    Replies
    1. That's correct - it isn't a heavy pineapple flavor but I'm sure that vanilla pudding will be fabulous! Glad to hear that you enjoyed it.

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

 
Related Posts with Thumbnails