Happy birthday to Leora Hinton, Ken's mother. She would be 101 today. She raised eight kids. One of their favorite desserts that she made was what she called Ice Box Cake. In honor of her, I publish this recipe today.
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| Ken made it to honor her. He used strawberries. |
1. Graham cracker crust. Some like more crust, some less, so suit yourself. Using a rolling pin, crush as many Graham Crackers as you desire—enough to line the bottom and sides of the container you put your cake in. Some like crust sprinkled on top as well, so leave enough for that if you choose. (You can substitute two commercially-made graham cracker crusts.)
2. Marshmallow mix. Into a pan with just a touch of milk (¼ cup), add 16 oz bag of marshmallows. Some prefer a little lighter marshmallow taste and they go with a 12 oz bag. Melt the marshmallows in a double boiler. (Updated version: Just melt them in the microwave, stirring often.)
3. Whip cream. Into your marshmallow mix add a cup of cream that has been whipped (or 8 oz of cool whip). I have found it better to be a tad extra on whipped cream than too much extra on marshmallows.
4. Fruit. Add whatever fruit you prefer to the marshmallow/cream mix. Our family has preferred bananas—usually four average size bananas, sliced. Other people prefer strawberries, blue berries, pineapple and other fruit. Pour the marshmallow mixture into the prepared crust/ crusts. (We find it better to slice the fruit right into the graham crust, then pour the marshmallow mixture on top.) Top with graham crumbs, if desired.
5. Chill the ice box cake. Cover the container and place in the refrigerator (not freezer) for several hours until it has become cold to fridge temperature. Cut and serve.
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