Easy Frosted Animal Cracker Ice Box Cake — I LOVE a good ice box cake. They’re super easy to make but are always a crowd favorite, especially with the kiddos when you’re adding frosted animal crackers to it!
Raise your hand if you love summer desserts, but you don’t love all the work that comes with them (I’m talking to you, berry pies!). Is your hand raised?
Because if it is, and I’m guessing it is, then you’ll love the dessert I, Alyssa, have whipped up for you today: a frosted animal cracker cake!
Icebox cakes have been a longtime favorite of many for a few reasons. They’re no-bake (a life saver in the summer heat), they require a minimum of two ingredients (whipped cream and cookies), the flavor options are endless, and the recipes can easily be doubled or tripled, making them perfect for summer entertaining.
Because I’m a total kid at heart, I couldn’t resist. The flavor is great and who doesn’t love some colored sprinkles in their life?!
If you want to be bananas, like me, you can even go the extra step and add more sprinkles (Never enough sprinkles, right?!), along with white chocolate shavings, to the top.
Bringing a showstopper like this frosted animal cracker icebox cake to the table will have everyone thinking you’ve spent hours in the kitchen, when secretly you just layered cream and cookies.
Don’t worry, though…your secret is safe with me!
Have you ever tried icebox cake? If so, do you have a favorite flavor?
Easy Ice Box Cake Recipe | Frosted Animal Cracker Cake
Frosted Animal Cracker Ice Box Cake
- Spring form pan
- cup Milk
- 1.5 packages 14-ounce bag of animal crackers
- cup Heavy whipping cream
- 3/4 cup Powdered sugar
- 1 tsp Vanilla
- White chocolate shavings
- Makes a 9” round cake.
- Pour the milk into a large container/bowl/baking dish. Add in the animal crackers and allow them to soak for about 10-15 minutes. Because of the frosting on the cookies, soaking them will simply help the layers to be a little bit softer.
- Additionally, if you’d like the layers to be even softer, you can break the cookies in half, but soak them in the milk for about 5 minutes instead of the 10-15.
- While the cookies are soaking, whip the cream, sugar and vanilla in a mixing bowl until stiff peaks form. Set aside.
- Next, line the bottom of an 9” spring form pan with wax paper or parchment paper. Begin layering on the cookie pieces. Each layer should fit about 32 cookies.
- Add on about 1/3 of the whipped cream. Continue layering the cookies and cream, ending with the cream on top. Cover with plastic wrap and refrigerate for at least 5-6 hours, ideally overnight.
- Right before serving, remove the cake from the pan (run a knife along the edge to help loosen it first), and, if desired, top with additional sprinkles and white chocolate curls/shavings.
- Store leftovers (If you’re lucky enough to have any!) wrapped in plastic wrap, or in an airtight container, in the refrigerator.
She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.