"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

STRAWBERRY ICE BOX CAKE Recipe

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This recipe for STRAWBERRY ICE BOX CAKE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Cooper
Added: Wednesday, July 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. vanilla wafers
1/2 stick melted butter
1 1/2 cups sugar
2 eggs
1 quart strawberries, cleaned and cut in halves
1 pint whipped cream

Directions:
Directions:
Crush wafers very fine and mix with melted butter. Spread about 3/4 crumb mixture firmly in bottom of 9 X 12 pan. Melt remaining butter with sugar. Beat until it is very creamy and add eggs one at a time and continue to beat well. Spread evenly over crumbs. Add strawberries. Spread whipped cream over strawberries. Sprinkle with remaining crumbs. Refrigerate overnight. Cut into squares.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
This was one of my favorite recipes as a child. My grandmother's foster child, Josephine Saracino, was like my own aunt. After she married to Tom Volpe, she used to make both a lemon and strawberry ice box cake. I had the recipe when I was first married, but can't seem to find it. I think we used Graham Cracker crumbs in place of vanilla wafers. I am grateful to Pat Cooper for this one. It is so-o-o good.

 

 

 

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