Category Archives: Desserts

Salted Caramel Oreo Icebox Cake

20150509_122442-1This cake is so creamy and sweet and pretty and, best of all, simple to make!  It literally took only 15 minutes to put it together.  It needs to sit in the fridge a few hours or overnight, but what a hit it was at the brunch!


First make some coffee, pour it in a bowl to cool.  Then dip Oreo cookies in the coffee and layer them in the bottom of a baking dish.
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In a large mixing bowl, combine a three-fourths cup caramel ice cream topping and around 1/2 teaspoon coarse ground sea salt.  Add the salt to taste.  I’m not much of a salt lover, so I went a
little too light (only used about 1/4 teaspoon).   Will add more next time.

Then using an electric mixer, combine the caramel and salt with 12 ounces of softened cream cheese.  Okay, I just have to say, you could stop the dessert right there and it’s already soooooo yummy!  Leave a little extra on the beaters so you get to lick it off.

Fold in three cups of Cool Whip.

Pour half of the caramel cream mixture over the layer of Oreos.

Top that with another layer of coffee-dipped Oreos and cover with the remaining caramel cream mixture.  Then spread one and a half cups of Cool Whip on top of that.  Oooo-wheee!

Refrigerate until set — I prepared it the day before the brunch.  Then, when you’re ready to serve it, top with more Cool Whip if you like (I didn’t) and drizzle chocolate and caramel syrups over the top.  And that’s just what this is — an Over the Top dessert!!

TIP:  I used plastic wrap around the edges of the baking dish when I drizzled the chocolate and caramel syrups over it.  Then I removed the plastic wrap, and my dish was ready to set on the serving table without a mess on the counter or the dish.

This recipe came from Jocelyn Brubaker’s blog:   Check out her website for lots of amazing treats.  And I want to give a should out to Jocelyn because I posted a question about this recipe on her website, and she answered me the same day.  Wow!  Thanks, Jocelyn!

Jocelyn’s recipe calls for an 8″x8″ dish, but I used a 9″x13″ dish and increased the recipe by half.  Mine served 18 women with just enough left over that I got to enjoy another serving that evening.

Printer-friendly recipe:

Not Yo’ Mama’s Banana Pudding


True Confession: 
I didn’t adapt this recipe in the least.  Took it straight from Paula Deen’s website.  In fact, I can’t imagine a single way to improve upon it.  It is easy to make and such a hit at parties.  Personally I can ONLY make it when I’m taking it to a party or I’ll eat every ounce if home alone with it.

You can get the recipe on Paula Deen’s website:  But since you’re already here, I’ll go ahead and share the recipe with you myself.


1.  Line a 9″x13″ baking dish (or in my case, a large glass bowl) with Pepperidge Farm Chessman Cookies.

2.  Then slice six to eight bananas and spread those across the cookies.

3.  In one mixing bowl, mix 2 cups milk and a 5oz box of French Vanilla Jello Instant Pudding Mix.    In another mixing bowl, mix 8oz softened cream cheese and one can of sweetened condensed milk.  (You see what makes this banana pudding so incredible?)

4.  Fold a 12oz container of whipped topping into the cream cheese mixture.  Then fold the pudding into that mixture.
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5.  Refrigerate until ready to serve, which hopefully won’t be long!


Printer-friendly recipe:  Not Yo’ Mama’s Banana Pudding


Strawberry Icebox Cake

Strawberry topping of cake Icebox cakes are made from a variety of cookies and cream that, when refrigerated, meld into a cake-like texture. This cake is simply layers of graham crackers, whipped cream and strawberries.  A
drizzle of melted chocolate can increase the wow factor. 20141224_231218

The amount of ingredients depends on how tall you choose to build this dessert.  For a 9″x13″ cake pan, you’ll want to use 3 cups of whipping cream and 2 sleeves of graham crackers.  When stacking it 5Ingredients or 6 layers high, it takes about 4 cups whipping cream and 3 sleeves graham crackers.  A basket of strawberries is probably enough for the cake pan, but I used most of a double basket to build my tall cake.  The only other ingredients are a little powdered sugar and vanilla to make the cream sweet and some chocolate to melt and drizzle if you like.

The simplest way to core a strawberry while maintaining it’s shape is to insert a plastic straw from the point of the strawberry to the stem.  Then grasp the stem and pull to remove the core from the straw.

As you’re slicing the strawberries, select a couple of the prettiest ones to use as a garnish and save some bright end slices for the top layer.
Pretty strawberries

Using an electric mixer on high speed, whip 3 or 4 cups of heavy whipping cream until stiff peaks form (keeps it’s shape).  Then add one-third to one-half cup powdered sugar and 1 teaspoon or so of vanilla and whip until combined.
Whipped Cream

Spread a small layer of whipped cream on the tray or bottom of pan to keep the graham crackers from sliding.  Then alternate layers of graham crackers, whipped cream and strawberries until they are as high as you like.
First layer    Graham Cracker on top

There are many ways to melt chocolate for drizzling, but by far the simplest way I know is using Candy Melts and disposable icing bags from Wilton (Amazon link at bottom of this page).Chocolate Melts

Just put as many or few disks as you like in an icing bag, microwave it 15 seconds at a time and massage the bag with your fingers until the chocolate is melted and smooth.  Then snip a tiny opening at the tip with a pair of scissors and squeeze the bag as you wave it back and forth above the cake.
Icing Bag    Icing the Cake

Refrigerate at least eight hours and prepare yourself for the oohs and ahs you’ll get from your guests.

TIP:  This cake is extremely hard to slice neatly the first day (but still yummy).  If you make it two days ahead and keep in the fridge, it will be much more cake-like and easier to slice.

Enjoy this along with many of the easy brunch recipes to come.

Printable recipe:  Strawberry Icebox Cake