Icebox cake-your warm weather go to!

It's about to get hot. Like so hot, you start sweating as soon as you step outside. So I'm thinking icebox cakes are going to be my summer go-to dessert for entertaining. No baking, which means no hot oven... And the dessert needs to chill overnight, so you can prep ahead of time. 

According to foodtimeline.org, icebox cakes were considered trendy back in the 20s and 30s because they used store bought ladyfingers, graham crackers or cookies. Trendy in a world where everything was scratch made and refrigeration was new. I remember a Three Stooges episode where they have to lug a huge ice block up hundreds of steps... I remember thinking... Where do you put a huge ice block.. And how often do you have to get one? 

 The popularity of icebox cakes stayed strong over the decades.

This Easter, I made a lemon berry icebox cake with shortbread cookies.

 Layers of shortbread cookies get softened, but still retain a pleasing chew in between layers of berry whipped cream and chopped fruit. Covering the whole cake like a blanket of snow is cream cheese whipped cream.

You lay plastic wrap in a loaf pan so you can pop it out when ready to serve, then later your cake "lasagna." Most cakes take 6 hours minimum to chill, but I left mine overnight. It was a success!

The recipe is below of you would like.

http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-berry-icebox-cake.html

I think my next one will be the classic chocolate chip cookies/ whipped cream combo!