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Chocolate Icebox Cake
Chocolate Icebox Cake

Chocolate Icebox Cake

2 Review(s)
Cook Minutes 12 Hr 15 Min
Prep : 15 Min Cook: 12 Hr
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups milk
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
1 cup thawed Cool Whip Whipped Topping
1 pkg. (200 g) round chocolate wafer cookies, divided
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Step 1
Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in Cool Whip.
Step 2
Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
Step 3
Use parchment handles to remove dessert from pan before slicing to serve.
Kraft Kitchen Tips!
Make Ahead
This showstopping dessert can be refrigerated up to 2 days before serving.
Prepare using skim milk, Philadelphia Light Brick Cream Cheese Spread, Jell-O Chocolate Fat Free Instant Pudding and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
30 %
Cholesterol 15 mg
Sodium 280 mg
12 %
Carbohydrate 29 g
Fibre 2 g
Sugars 18 g
Protein 4 g
Vitamin A
6 %
Vitamin C
0 %
6 %
10 %
12 servings, 1 piece (79 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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