ice box pies/cakes for craft service

espresso cheesecake 

2 cups heavy cream, very cold

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1 can (14 ounces) condensed milk, very cold

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1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water and completely cooled

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cheesecake layer: 

8 oz cream cheese

1/2 cup whipping cream 

Maria biscuits 

2 tablespoons cocoa powder or chocolate shavings

make: 

In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a mixer at low speed, whip the mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks.

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Maria Key Lime - x2 batch

2 cans of sweetened condensed milk 

2 cans evaporative milk 

1 cup lime juice (used mix of key limes and limes)

2 packages of Maria biscuit cookies (used Goya) 

1 8oz pack of cream cheese

1/2 cup of whipping cream 

1 cup powder sugar 

1 tsp vanilla 

single batch 

1/2 cup lime juice around 4 limes
1 can be sweetened, condensed milk 14 oz
1 can evaporative milk 12 oz
1 pkg Maria cookies

in a blender add sweet and evaporative milks and blend together. 

add the lime juice into the blender and blend till thickened - which will happen quickly and become a custard. 

in a mixer add the cream cheese and whip it till smooth then add the whipping cream till combined and fluffy. 

add powder sugar and vanilla to combine. 

in a sheet pan with sides add the custard to cover the bottom and then layer the cookies and then add another layer of custard and then cookies. 

add a layer of the whipped sweetened cream cheese and another layer of cookies/custard/ cookies custard till you have filled to your taste. 

in the fridge for 12-24

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strawberry cheese cake with graham crackers

cream cheese

whipping cream 

vanilla

powder sugar 

graham crackers 

fresh strawberries

sugar 

corn starch 

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choco choco maria pie 

chocolate pudding 

fresh cashew milk (does not work with commercial cashew milk)

chocolate goya maria cookies

whipping cream 

powder sugar 

vanilla 

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Nutella Chocolate ice box 

1 package chocolate instant pudding 3.9 oz

1 cup milk or alt milk 

1/2 cup Nutella 

tub of thawed cool whip 

hazelnuts chopped & toasted 

Whisk together the milk and instant pudding mix until combined. 

Whisk Nutella in with the pudding until incorporated. 

Layer the pudding with the Maria biscuits or other cookies. 

Top with whipped cream and chopped toasted hazelnuts 

For Gluten-free use GF Oreos.

Top with whipped cream or vegan use cool whip.

If need to be vegan use fresh house-made cashew milk not store bought 

(store alt milk does not work the the instant pudding)

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BLUEBERRY CHEESE CAKE NO BAKE 

300g / 1 1/4 cups heavy whipping cream
2 8-ounce blocks  cream cheese - room temperature
100g / 1/2 cup  sugar
1/2 c confection sugar

1 tsp pure vanilla extract

BLUEBERRY SAUCE 

1 tablespoon cornstarch
▢2 tablespoon water
▢2 cups blueberries, fresh or thawed
▢⅓ cup granulated white sugar
▢½ cup water
▢2 tbs lemon juice 

 

In a mixer beat the cream cheese till soft. 

add the sugars and vanilla - beat to combine. 

add the 5 tbs of the cooled blueberry sauce and beat to combined. 

 add the heavy whipping cream in and beat till the entire mix has combined and lifted with air. 

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VEGAN: 

choco eclair pie 

gf graham crackers

vanilla pudding instant 

cashew milk 

cool whip 

chocolate top made of choco chips - 

1/4 c vegan butter or coconut oil,  

1/4 c cashew milk or alt milk

1 cup choco chips 

1 cup powder sugar 

on medium hight heat in a double boiler add butter, milk and choco chips - stir until melted and smooth. 

add powder sugar and whip together until smooth. 

Choco choco cheesecake 

24 oz cream cheese - sit to get to about room temp

1 cup heavy whipping cream 

1 1/2 cup sugar

1/4 cup unsweetened cocoa powder

2 tsp vanilla extract 

box of "Nabisco Famous Chocolate Wafer Cookies"

in a food mixer with a wire whip beat the cream cheese to soften then add the whipping cream and whip to add air. 

once combined and starting to lift add in the sugar, cocoa powder and vanilla and whip until incorporated. 

VEGAN: 

toasted coconut-chocolate with toasted pecan 

1 can coconut cream (one that you would use for cooking Asian dishes not the pina Coladas)

1/3 - 1/2 cup powder sugar (depending on how sweet_

1-2 tbsp corn starch

1/4 tsp or less coconut flavoring 

1/4 or less almond flavoring 

1 container of cool whip 

pinch of salt 

box of chocolate cookies gluten-free

small to medium bag of coconut flakes

small to medium bag of nuts pecans- chopped , slivered almonds are good 

open the can of coconut cream and take out only the solid parts and place into a mixing bowl - I use a KitchenAid stand mixer. 

add the powder sugar, corn starch, coconut and almond flavoring and whip and whip to on high to incorporated, thicken and add volume.

place the coconut flakes in a shallow pan and toast on medium heat to a golden brown, once toasted place in a shallow bowl to cool off. 

place the chopped nuts in the same pan and toast the nuts then place into a shallow bowl to cool off. 

time to build, depending on how you would like to serve bring the dish, mason jar, small containers to place the dessert. 

start with the whipped cream, then coconut flakes, add cookie, more whipped cream, coconut flakes, cookie, whipped cream then coconut flakes and nuts topping it off.