Ice Box Cake I

2

"This is a great warm weather dish, since it needs no baking, just overnight refrigeration. My sister gave me this recipe years and years ago. You can buy a pre-made pound cake or make one."
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Ingredients

8 h 30 m servings 229 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Drain fruit cocktail, and set fruit aside. Combine juice from fruit cocktail, milks, and eggs in a small saucepan. Cook and stir over medium low heat until thick, but not separated. Add lemon flavoring.
  2. Dice pound cake. Layer cake, custard, and fruit in a 9 x 12 casserole dish or a trifle dish. Refrigerate overnight. Serve cold.

Reviews

2

I tried this recipe and it turned into a soggy mess!!!!!

Loved it!!! Thanks!