An icebox cake (American), zebra cake (British), or chocolate ripple cake/log (Australian) is a dessert generally consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or “icebox”). The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted.
The icebox cake is derived from similar desserts such as the charlotte and the trifle. It was first introduced to the US during World War I. Its popularity took off in the 1920s and 30s as it used many commercial shortcuts and premade ingredients. In response to the dish’s popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing “back of the box” recipes.
A variation of icebox cake is made using pudding and graham crackers or vanilla wafers layered in a square or rectangular baking dish. Additional variations include alternating layers of chocolate and vanilla pudding, or the addition of sliced bananas or pineapples between the layers. While this can be done with cold (“instant”) pudding, if given ample time in the “icebox,” the best results come from assembling the dessert with still-hot stove-cooked pudding, and then refrigerating overnight. Our version uses instant pudding for those of us who prefer instant gratification 🙂
Banana Split Icebox Cake
Ingredients:
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 cup (8 ounces) sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (8 ounces) crushed pineapple, drained
- 24 whole graham crackers
- 2 medium bananas, sliced
- Toppings: chocolate syrup, halved fresh strawberries and additional banana slices
In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices.
Savor! West Virginia 