Use other cookies instead of graham crackers, such as Gingersnaps, Biscoff, or Nilla Wafers.You may want to adjust the sugar in the cream depending on the sweetness of the fruit. Swap in other fruits, such as blackberries, raspberries, thinly sliced peaches, or chopped pineapple.Measure the fruit before you defrost it, since the volume decreases as the berries defrost. Use frozen, defrosted berries in place of fresh.Here are a handful of ideas for swaps and substitutions that may be of interest: Like nearly all icebox cakes, this one is flexible and forgiving. I imagine home cooks have been riffing on the icebox cake since its inception, swapping in pudding for cream, adding fresh and canned fruit, and working in all manner of other ingredients, from peanut butter to crumbled brownie. Icebox cakes were popularized starting in the 1920s and 1930s when home refrigerators (then called iceboxes) and packaged cookies became more mainstream. A variation on a trifle or a charlotte, these no-bake cakes are traditionally made by layering cookies with whipped cream, then refrigerating it long enough for the moisture of the cream to soften the cookies. It was as easy as I’d expected and as creamy and delicious as I’d hoped. After considering the season, my pantry, and my desire to make something on the lighter side, I pulled together this Lemon Yogurt Icebox Cake. It’s not part of my typical repertoire, but I figured an icebox cake was about all I had time for. This is probably why it popped into my head when I needed a quick dessert for a last-minute dinner party. Case in point is the classic icebox cake, which has been showing up in my Instagram feed of late. I’m often drawn to old-fashioned recipes that make a modern-day resurgence.
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