Now that warmer weather is FINALLY here, we’re doing more grilling and I’ve switched over to more summer friendly desserts – because actual baking doesn’t happen much in my house this time of year. I’ve been playing around with a lot of icebox cake recipes because everyone loves them and they are about the easiest way to get dessert on the table, don’t you think? A couple weeks ago I shared my Chocolate Eclair Icebox Cake, and today I’m sharing a yummy No-Bake Turtle Icebox Cake.
I absolutely love the caramel/chocolate/pecan combo, don’t you?
You can use whatever brand of caramel you like, but I’m very partial to Mrs. Richardson’s Butterscotch Caramel topping.
Remember Sugar Daddy candy when you were a kid? Mrs. Richardson’s tastes a lot like that.
Note: I added a bit more Cool Whip from the original recipe because I wanted a lighter texture. This cake tastes like cheesecake (which is awesome), but I thought it was a little dense for summer. It’s delicious either way.
Recipe adapted from Life Made Sweeter
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- 3.5 cups Cool Whip
- 8 oz cream softened to room temp
- 1/2 cup caramel sauce I like Mrs. Richardson's
- 12 graham crackers
- 1/2 cup pecans chopped
- caramel sauce
- chocolate syrup
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Ingredients
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- Beat the cream cheese and caramel until creamy, then fold in 3 cups Cool Whip
- Butter the bottom of an 8x8" pan and place a layer of graham crackers in the bottom. Spread half the cream cheese mixture over the top, then add another layer of graham crackers, the remainder of the cream cheese mixture and your last layer of graham crackers.
- Top with reserved Cool Whip, pecans and a drizzle of chocolate syrup and caramel sauce.
- Refrigerate 6 hours or overnight.
Recipe adapted slightly from Life Made Sweeter Easy No-Bake Turtle Icebox Cake
I use the WP Ultimate Recipe Premium plug in for my recipes. If you like it, head over to their website HERE and check out what it can do. (affiliate link)
I’m linking this project up at some terrific blog parties – you can find my complete list of places I party HERE.
