No-bake delicious
Want something sweet and special . . . but don’t want to turn on the oven in this heat? Just whip up one of these cool, creamy temptations!
FILLING 8 oz. cream cheese, softened
1/4 cup granulated sugar 1 3/4 cups heavy cream
1/2 cup hot chocolate powder or instant hot cocoa mix
TOPPING AND LAYERS 1 1/4 cups heavy cream
3/4 cup confectioners’ sugar
1 pkg. (14.4 oz.) chocolate graham crackers
1/2 cup hot fudge sauce 1/4 cup sprinkles
● Filling: Beat cream cheese on medium- high speed 2- 3 minutes until
Hot Chocolate Icebox Cake
For the perfect summer celebration dessert, whip up this chocolate cream- cheese mousse cake without even turning on the oven! fluffy, gradually adding sugar. Gradually beat in cream, about 1/4 cup at a time, until mixture is a liquid consistency, occasionally scraping down side of bowl. Add remaining cream; beat on high until mixture starts to thicken. Add chocolate powder; beat until stiff peaks form. Set aside.
● Topping and layers: In chilled bowl with chilled beaters, beat cream on medium-high speed until bubbly. Gradually add sugar, beating on high, until stiff. Reserve 1 1/4 cups whipped cream to pipe around edges of cake. ● Assembly: Line bottom of 9" springform pan with parchment paper, wrapping it around removable bottom of pan. Line bottom of pan with layer of graham crackers, cutting to fit. If you are unable to get right to edge, don’t worry; filling will freeze everything together. Divide hot chocolate mousse into thirds. Spread thin layer of mousse over graham crackers. Repeat layering 2 more times with a layer of graham crackers and a layer of mousse to make 3 layers of graham crackers and 3 layers of mousse. Arrange layer of graham crackers on top and cover with whipped cream. Cover; freeze 4 hours.
● Before serving, remove
side of springform pan.
Heat fudge sauce accord
ing to instructions on jar;
spread over top of cake.
Pipe border with reserved
whipped cream; add sprin
kles. Freeze 15 minutes
before cutting. Cut with hot
serrated knife. Servings: 10. Cals.: 546. Protein: 6 g. Fat: 38 g. (23 g. saturated). Trans fat: 1 g. Chol.: 106 mg. Carbs.: 49 g. Sodium: 245 mg. Fiber: 1 g. Sugar: 41 g. Kitchen time: 45 minutes. Total time: 5 hours.