My step daughter Harley’s favorite candy bar is a Twix.  I had been researching recipes because I knew I wanted to try my hand at an icebox cake.  I just hadn’t quite narrowed down my flavors…until I grabbed a Twix candy bar to bring home and thought it would be perfect.  If you have never been lucky enough to have a thick slice of ice box cake {then you are missing out} then let me give you specfics.  First of all, it is a no bake cake which is perfect for summer.  Traditional icebox cakes have layers of chocolate wafer cookies and whipped cream, that are either froze or refrigerated to soften the cookie.  If you browse Pinterest {follow me at Practically Homemade} then you will find hundreds of variations but I am certain that this recipe will be your favorite.

The key to a fabulous icebox cake is giving it enough time in the freezer.  This is not a dessert that can be made in the afternoon and then served with dinner.  It requires time because we want the shortbread cookies to soften enough to make it easy to not only cut but also…EAT!  Waiting is not always my strong suit, I am more of an instant gratification kind of girl but I promise that the end result will be worth the wait.

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Here are some other cool summer dessert options…Caramel Drumstick Ice Cream Pie, Strawberry Shortcake with Sweet Biscuits, and Lemon Pound Cake with Lemon Glaze.

The main component is a chocolate pudding and whipped topping mixture.  I used Hershey’s pudding mix because I wanted it to taste as much like a Twix as I could get it.  I added 1/2 cup less milk then the box suggested and then I mixed in an entire tub of whipped topping and put it all in a large Ziploc bag.  This will make assembly much easier, just cut off one corner of the bag.  To make freezing and inverting your cake easier, line your loaf pan with plastic wrap that hangs over the sides of the pan.  Then pipe in {or you could spoon if it is easier for you} your first layer of pudding mixture.

On top of the pudding is a layer of shortbread cookies.  The caramel comes next and because I want to keep it inside the cake, I piped a ring of pudding around the edge of the pan.

Add about 1/4 cup of caramel sauce over the shortbread and inside the piped ring of pudding.

Another layer of pudding, more shortbread cookies, caramel sauce and a final layer of pudding finishes it up.

To freeze, wrap the plastic wrap around the cake so that it is completely covered.

To get the best flavors and textures the cake needs to be the freezer for at least 8 hours but 24 hours is optimal.  Serving it is extra fun.  I removed it from the plastic wrap, drizzled it with chocolate syrup, caramel sauce and chopped Twix.

A serrated knife works best to cut slices but any sharp knife will work.

Cool desserts are such a welcome treat in the summer.  If you are looking for something a little different, this Caramel Drumstick Ice Cream Pie is also a fabulous option!  Happy Summer!

Twix Icebox Cake

Frozen layers of chocolate pudding cream, caramel sauce and shortbread cookies that taste like your favorite Twix candy bar.

Course Dessert
Prep Time 4 hours
Total Time 4 hours

Ingredients

  • 1-3.56 oz. pkg. Hershey's chocolate pudding mix
  • 1 1/2 cups milk {I used 1%}
  • 1-16 oz. tub whipped topping
  • 20 shortbread cookies
  • 1/2 cup caramel sauce

Toppings-chocolate syrup, caramel sauce, 1 Twix bar {chopped}

    Instructions

    1. Line a large loaf pan with plastic wrap being sure that it hangs over the sides of the pan {we will be using it to wrap the cake later}.  In a large bowl combine the pudding mix and milk, mix until the pudding mix is dissolved and then gently fold in the whipped topping.  Continue to gently stir until completely combined.  Transfer the pudding mixture to a large Ziploc bag and cut one corner from the bag.  Instead of trying to spoon the mixture and level, we are going to pipe the cream for easier assembly.

    2. To assemble, add a layer of pudding mixture to the bottom of the loaf pan.  Add 10 shortbread cookies to the top of the pudding mixture and then pipe a ring around the edge of the pan to hold the caramel.  Pour 1/4 cup of caramel over the shortbread cookies and inside the pudding ring.  Cover caramel with more pudding mixture and repeat layers, ending with a layer of pudding.  Once complete, pull the overhanging plastic wrap over the cake to cover the entire surface and put in the freezer for a minimum of 8 hours {24 hours is optimal}.

    3. To serve, invert cake from pan and remove plastic wrap.  Drizzle with chocolate syrup, caramel and chopped Twix bars.  Slice with serrated knife and serve.

    Recipe Notes

    •  If Peanut Butter Twix are your jam, then use peanut butter in place of caramel.  Microwave for about 20 seconds and it will be really spreadable.