This No Bake Vanilla Ice Box Cake is kid-friendly, make ahead, freezer friendly and super easy. What's not to love?

There are many variation of this Ice Box Cake. You can use Graham wafers or chocolate or vanilla wafers. You can flavour the filling and icing with chocolate or lemon.

This one uses Graham wafers and vanilla cream. I saw a container of Oh Henry bar tidbits (at No Frills) that I thought would be the perfect complement. And it turns out they were! Lovely little hits of chocolate, peanuts and peanut butter.

Chef's Tips for No Bake Vanilla Ice Box Cake

You can substitute any of your favourite chocolate bars, crumbled or rough chopped for the Oh Henry tidbits.
You can substitute lemon curd for the Devon cream and replace the chocolate with fruit. Raspberries or blueberries would be nice.
The recipe as written makes one 9" X 5" loaf pan size. I was looking at leftover graham wafers, leftover devon cream, leftover whipping cream- so you might want to consider just doubling the recipe and freeze one.

Vanilla Ice Box cake with Oh Henry bar topping

No Bake Ice Box Cake

Summer dessert can't get any easier with graham crackers, devon cream, whipped cream and your favourite chocolate bar.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 20

Total Time: 8 20

Servings: servings

Ingredients

▢ 4 oz cream cheese at room temperature
▢ 2 cups whipping cream
▢ 1 teaspoon vanilla
▢ 1 cup Devon cream
▢ 16 graham wafers
▢ 1 ½ cups chocolate bar pieces use your favourite flavour

Instructions

Line a 9 X 5" loaf pan with plastic wrap and leave about 5 inches overhang on each end.
Whip the cream cheese to make it light and fluffy. Add the whipping cream and the vanilla and beat on high speed till fluffy and holds peaks. Fold in the Devon cream til evenly mixed.
Spread about ½ " of whipped topping mix on bottom of pan. Position graham wafers to cover the bottom of the pan. You may have to cut up some wafers to fill in the edge.
Spread another ½" of topping over wafers. Repeat till you have 3 layers of wafers and end with a layer of whipped topping.
Spread half the chocolate bar pieces over the top layer. Seal with excess plastic wrap.
Refrigerate at least 8 hours and 24-48 hours is even better.
To serve open wrapping. Invert to a serving plate. Carefully remove remaining wrapping. Spread remaining chocolate bar pieces over the top of the cake. Cut into slices and serve.

Notes

Nutrition

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