We’re entering what my dad calls the “dog days” of summer. I don’t really know what that means except that it’s usually very hot and probably has nothing at all to do with a dog. Anyway, hot temps call for easy, no bake desserts so I’m sharing this Chocolate Mint Milano Icebox Cake. It is refreshing and downright pretty. I still think my Lemonade Icebox Cake is the prettiest one so far with this mint version a close second.
It goes together in layers just like my other icebox cakes. I tried a 9 x 9 square pan this time to see if the edges of the cake would come out better and they do. All the pieces came out great. Keep in mind though that you will probably get one less layer. This time around I had 2 layers of graham crackers and 3 layers of Cool Whip. An 8 x 8 pan makes a fuller cake for sure.
These cakes are not an exact science. Sometimes, if I’m heavy handed with the Cool Whip, I get less layers but in the end it never matters. Once the magic happens in the refrigerator, they all taste amazing. Couple of things. I used my Kitchenaid to mix the extract and food coloring into the Cool Whip. It would be fine to just use a wooden spoon. Throwing the cookies into a food processor would work just as well as the bag and rolling pin method. I figured it was one less thing to wash if I didn’t use the food processor!
Today is the last day of our Christmas in July sale at Sutton Place Designs. The listings for the clay tags and grain sack ornaments will be deactivated tonight. There is still time to place an order but hurry!
Click HERE for the clay tags.
Click HERE for the grain sack ornaments.
Click HERE for my collection of Icebox Cakes.
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