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Icebox Desserts: 100 Cool Recipes for Icebox Cakes, Pies, Parfaits, Mousses, Puddings, and More Paperback – Mar 22 2005


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Product Details

  • Paperback: 168 pages
  • Publisher: Harvard Common Press (March 22 2005)
  • Language: English
  • ISBN-10: 155832271X
  • ISBN-13: 978-1558322714
  • Product Dimensions: 1.3 x 21 x 20.3 cm
  • Shipping Weight: 481 g
  • Amazon Bestsellers Rank: #1,157,218 in Books (See Top 100 in Books)

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Amazon.com: 2 reviews
24 of 32 people found the following review helpful
It's Hot Out Today, a Dessert from the Icebox Sounds Good June 15 2005
By John Matlock - Published on Amazon.com
Format: Paperback
With the temperature the way it is today, anything from the icebox seems better than things that comes from the oven. Then when I started looking at the pictures of thing made with puddings, ice cream, cookies, cakes, pies, tarts, oh dear!

The basic rules here are: minimal cooking (sometimes a stovetop for a few minutes), easy to find ingredients (is there anywhere in the country, even the world, where you can't find Oreo cookies?), chocolate (mandatory, unfortunately addictive -- do you suppose the druggie cops will find out about this one?), some liqueurs (and wines and spirits, especially things like Grand Marnier), fresh fruits, frozen pound cake. etc.

The fun of cookbooks is taking their recipes and adjusting them to your own likes. Two days from now I'm taking the dessert to a dinner. Her Chestnut Mouse Charlotte with Chocolate-Orange Sauce looks to me like it will convert well into Pecan Mouse Charlotte with Chocolate-Orange Sauce and a layer of Coconut on top of everything else. Hmmmm! Maybe a little Grand Marnier on top of that.

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Must-Have for Summer Entertaining May 16 2014
By Karen Hancock - Published on Amazon.com
Format: Paperback
Icebox Desserts is the second cookbook in Lauren Chattman’s trio of Icebox cookbooks, and just like Icebox Pies, it contains great recipes that are very easy, require no baking, and are perfect for summer.

This book has great recipes for cakes, puddings, trifles, and gelatin desserts. Ms. Chattman uses high quality convenience foods such as Sara Lee All Butter pound cake and chocolate wafer cookies to complete these cool desserts. Unlike so many of the refrigerator dessert recipes that go through neighborhoods and are published in community cookbooks, there is not one recipe calling for vile frozen whipped topping; all call for real whipped cream, as well as other high-quality ingredients such as real butter, high quality chocolate, and fresh fruit.

Every time I look through Ms. Chattman’s cookbook for a dessert to prepare, I’m amazed at the imagination that has gone into the creation of these fabulous desserts. There are desserts to please everyone—from small children to adults. Many are suitable for casual dinners, but there are also gourmet desserts appropriate for the fanciest dinner party. These desserts are not just for summer, either. There are desserts such as a very clever Buche de Noel made of chocolate wafer cookies that is perfect to serve during the holidays, as well as a few kinds of fudge and a no-bake fruitcake.

Icebox Desserts is well organized, has a complete index and table of contents, and beautiful color pictures of almost every recipe. This is a book that not only features great recipes, it is one that I can curl up in my favorite chair and read for enjoyment.
If you want to make delicious desserts with a minimum of cooking, virtually no baking, and a variety suitable for every event, then this book is one that you will want to include in your cookbook library.

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