Strawberry Cream Cheese Icebox Cake


1 lb. Strawberries sliced
1 Package of Graham crackers from a whole box + some additional for garnish if desired
4 oz. Cream cheese
1 ½ C. Milk
1 Box Cheesecake flavored pudding mix
½ Can sweetened condensed milk
1 Container of Cool Whip
1 tsp. Vanilla extract

Place a layer of graham crackers in the bottom of a 9×9 baking dish. You can break the graham crackers up as needed to line it completely.
In a mixing bowl, beat together the cream cheese and sweetened condensed milk until smooth.
Add in the milk, pudding and vanilla extract, and beat until the mixture thickens.
Fold in 1 cup of the whipped topping.
Spread half of the cream cheese mixture over the graham crackers.
Place a layer of sliced strawberries along the top of the cream cheese mixture.
Put another layer of graham crackers on top of the strawberries.
Spread the remaining cream cheese mixture over the graham crackers.

Top with a final layer of strawberry slices.
Place the cake into the fridge to set for 6-8 hours.
Remove the cake from the fridge, top with the remaining whipped topping and serve.


Ingredients :


2 sticks Butter ; Softened

1 3/4 cups Granulated sugar

3 Eggs ; Room Temperature

2 Egg whites ; Room Temperature

3 teaspoons Vanilla extract

3 1/2 teaspoons Baking powder

1 3.4 oz. Box Instant Banana Cream Pudding Mix1 cup Milk

3 cups All purpose flour

Filling :

Whisk together and refrigerate until assembling cake

1 3.4 oz. Box Instant Vanilla Pudding Mix

1 1/4 cups Milk

1 cup Cool Whip or Whipped Cream

To brush on Layers of the Cake

1 tablespoon Sweetened Condensed Milk

1 tablespoon Milk

Also Needed :

2-3 Ripe Bananas

3-4 cups Cool Whip ; (or Whipped Cream)

1 box Nilla Wafers

Directions :

Make the cake:

Preheat ove to 350 F. Prep three 8″ round cake pans, spraying them with baking spray. Cream together the butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.

In a separate bowl, combine flour, baking powder, and instant banana pudding mix.

Add the flour mixture into the butter mixture alternating with the milk, being sure to begin and end with the flour mixture and not to over mix. Divide batter amongst the three pans; bake for 22-25 minutes or until the cake is golden and begins to pull away from the sides of the pans.

Allow to cool 15 minutes in the pan. Loosen and remove from pan. Allow to cool another hour or so on a wire rack.

Make the Filling: Whisk together the Sugar- Free Instant Vanilla Pudding Mix, the milk, and a cup of Cool Whip.

Refrigerate until ready to assemble the cake.

Begin Layering:

Level each cake. Place the first layer on cake plate. Brush with a little of the milk mixture.

Line banana slices on top of cake. Spread 1/2 of the filling mixture on top of the bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling and final layer.


Frost with Cool Whip and decorate as you wish. I crushed up some Nilla Wafers and sprinkled them on top, placed whole cookies along the sides. Then took my cake decorator kit and designed the top.

BE SURE TO REFRIGERATE! There are perishable items in the cake.

The World’s Best 5-Minute Fudge !

Fudge dessert is great fun for any occasion, its dense sweet texture attracts anyone, and you can make it in a very simple way in the microwave within about 5 minutes. We will get to know it in this article.

  • Ingredients:

° 2 cups (350 g) chocolate chips

° (400 grams) sweetened condensed milk

° 1 tsp of vanilla

  • How to make :

First, add chocolate chips and condensed milk to a microwave-safe bowl.

Pour a can of sweetened condensed milk and 2 cups (350 g) of chocolate chips, preferably a glass bowl. Stir them gently together.

You can also utilize a ground chocolate bar.

We heat the mixture for 30 seconds in the microwave. Stir the mixture well after leaving the microwave and be careful because the glass bowl will be hot.

Scrape the sides and bottom of the bowl as well, so it doesn’t burn

After stirring the mixture and making sure that the mixture melts well, then add a teaspoon of vanilla and stir it again and be careful of increasing the temperature of the chocolate so that it does not burn and be dry and crumbly

You can now add any toppings you like, such as crushed nuts, crumbled cookies, or anything you like

We put the mixture in a tray lined with parchment paper and equalize the mixture with a spoon

Place the tray in the refrigerator for 2-3 hours.

You should not get out of the refrigerator until after it is fully firm

We bring the cutting board and take the tray out of the refrigerator after it gets tight and we turn it over on the cutting board and remove the butter paper and start by cutting the chocolate bar in the form of small squares or any shape you prefer, and then we put it in an airtight box and take it out of the box at the time you prefer


Quick and Easy Christmas Chocolate Peanut Butter Balls

Today, I’m offering you the holiday snack … The children and visitors love it and Santa wants more …
These peanut butter balls are the perfect holiday snack !

  • Ingredients :

☞ 3 c Rice Krispies
☞ 2 bags chocolate chips, melted
☞ 2 c peanut butter
☞ 2 c powdered sugar

  • Preparation :

1 – Combine peanut butter/ powdered sugar/rice Krispies together and then roll into balls and dip the balls in chocolate to coat .
& let the chocolate peanut butter balls set to harden .


We’re not going to lie to each other, this start of the week is more difficult than others.
And it is even more complicated for some of you than for others.
Well yes, what, there are no holidays this week!
For all of this and everything else, we need to come together around a little comfort. And my gosh, this easy fudge does its job well.

  • Ingredients :
    ☞ 200g Brazil nuts
    ☞ 150g caster sugar
    ☞ A small can of sweetened condensed milk
    ☞ 400 g of white chocolate
    ☞ 2 large spoon of vanilla flavoring
  • Preparation :
  • Prepare a pastry frame: place it on a silicone mat, oil the bottom and the edges.
    In a heavy-bottomed saucepan, throw the sugar with the Brazil nuts. Caramelize without stopping stirring so that the sugar coats the nuts. Pour on a silicone mat, separate the nuts as you can. Let cool.
  • In another heavy-bottomed saucepan, gently melt the white chocolate with the condensed milk and vanilla, then bring to a low boil for a good 5 minutes (the preparation comes off the edges when you stir).
    Add the caramelized nuts, mix well and pour into the frame. Leave to set for at least 12 hours (will still be soft) to several days.
    Finaly cut into slices / pieces , & enjoy.


3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below

Preheat oven to 350 degrees F. Grease and flour 9×13 baking or bundt pan.

Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool.

Butter Cream Frosting
1 cup butter, soft
1/2 cup milk or cream
2 tsp vanilla extract
5 cups powdered sugar


Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.

Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.

Source: The Deedol Collection

Best Carrot Cake Ever

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract

For directions and full recipe, go to the next page please!


This is a Top Secret recipe version of Starbucks Lemon loaf.

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

Lemon Icing Ingredients:
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

For directions and full recipe go to the next page please!


7 UP Bundt Cake
Takes 10 minutes to go from mixing bowl to oven!

¾ lb butter
3 cups white sugar
5 eggs
3 cups all purpose flour
2 tablespoons lemon extract
¾ cup 7 Up (or any carbonated lemon-lime beverage

For directions and full recipe go to the next page please!

Lemon Cream Cake

1 (18 ounce) box white cake mix
1 1⁄4 cups water
1⁄3 cup oil
3 egg whites
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
12 ounces cream cheese
3 cups powdered sugar
1 1⁄2 tablespoons fresh lemon juice
1 1⁄2 cups heavy whipping cream
1⁄2 cup flour
1⁄2 cup powdered sugar
1⁄4 cup butter (cold)
1⁄2 teaspoon vanilla
1 teaspoon fresh lemon juice

For directions and full recipe go to the next page please!