Origin Ice Cream Sandwich Cake

This recipe is a classic American potluck dessert, popular because it uses ready-made ice cream sandwiches and whipped topping to create an effortless ice cream cake.

What I Love About This Recipe

It takes less than 15 minutes to assemble, feeds a crowd, and can be endlessly customized with your favorite toppings or sauces.

Also Read : Cranberry Spaghetti

Ice Cream Sandwich Cake

Recipe by RecipeWikkiCourse: Dessert, Frozen TreatCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ice Cream Sandwich Cake is a fun, no-bake dessert made by layering store-bought ice cream sandwiches with whipped topping, fudge, and sprinkles. It’s a cool, creamy crowd-pleaser that’s perfect for birthdays, summer parties, or quick treats.

Ingredients

• 12–16 ice cream sandwiches (depending on the size of your pan)

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• 1 jar hot fudge sauce or chocolate syrup

• ½ cup chopped peanuts, sprinkles, or crushed cookies (optional)

Directions

• Line a 9×13-inch baking dish with parchment or foil for easier removal.
• Arrange a layer of ice cream sandwiches in the bottom of the dish, cutting to fit as needed.
• Spread half of the whipped topping over the sandwiches.
• Drizzle with about half of the hot fudge sauce.
• Add a second layer of ice cream sandwiches.
• Spread remaining whipped topping evenly over the top.
• Drizzle with the rest of the fudge sauce and sprinkle with peanuts, sprinkles, or crushed cookies if using.
• Cover tightly with foil or plastic wrap.
• Freeze at least 4 hours or until firm.
• Remove from the freezer 5–10 minutes before serving to soften slightly. Slice and serve cold.

Notes

• You can swap in different flavors of ice cream sandwiches, like chocolate chip or Neapolitan.
• For extra flavor, layer in caramel sauce or chopped candy bars.
• Keeps frozen for up to 1 week.

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Origin Judy’s Strawberry Pretzel Salad

This popular American dessert dates back to the mid-20th century and is often a staple at holiday parties and summer picnics. It’s beloved for its perfect balance of salty, sweet, creamy, and fruity flavors.

What I Love About This Recipe

The combination of crunchy pretzel crust with creamy filling and bright strawberry topping is irresistible. It’s easy to make ahead, refreshing, and always disappears quickly!

Also Read : Colcannon Balls

Judy’s Strawberry Pretzel Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 2 cups crushed pretzels

• ¾ cup granulated sugar (divided)

• 1 cup unsalted butter, melted

• 8 oz cream cheese, softened

• 2 cups powdered sugar

• 2 cups heavy whipping cream, whipped to stiff peaks

• 1 (6 oz) package strawberry gelatin (Jell-O)

• 2 cups boiling water

• 4 cups fresh strawberries, sliced

Directions

• Preheat oven to 350°F (175°C).
• Mix crushed pretzels, ½ cup sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and then cool completely.
• In a large bowl, beat softened cream cheese with remaining ¼ cup sugar until smooth. Fold in whipped cream gently until fully combined. Spread this mixture evenly over the cooled pretzel crust.
• Dissolve strawberry gelatin in boiling water, stirring well. Let it cool to room temperature but not set.
• Arrange sliced strawberries evenly over the cream cheese layer. Pour cooled gelatin over the strawberries. Refrigerate for at least 4 hours, or until fully set.

Notes

• For extra crunch, sprinkle chopped pretzels on top before serving.
• Substitute fresh strawberries with frozen (thawed) if needed.
• Make sure gelatin is cooled before pouring to prevent melting the cream layer.

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Origin Mango Rasayana

Mango Rasayana is a traditional dish from the coastal regions of Karnataka and Kerala in South India. The word “rasayana” refers to a mixture of fruits and coconut milk, often served as a cooling, healthy dessert during mango season.

What I Love About This Recipe

It’s an absolutely refreshing dessert that’s light, naturally sweet, and rich in flavor. The combination of ripe mangoes and creamy coconut milk creates a smooth, luscious treat, while the jaggery adds a hint of warmth and complexity.

Also Read : Spring Cake – Easy Easter Recipe

Mango Rasayana

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Ingredients

• 2 ripe mangoes, peeled and chopped

• 1 cup thick coconut milk

• 2 tbsp jaggery (adjust to taste)

• ¼ tsp cardamom powder

• A few saffron strands (optional)

• A pinch of salt

Directions

• In a blender, puree the chopped mangoes until smooth.
• In a bowl, mix the mango puree with coconut milk, jaggery, and a pinch of salt. Stir well until jaggery is dissolved.
• Add cardamom powder and saffron strands (if using) and mix again.
• Refrigerate the mixture for about 30 minutes to chill.
• Serve chilled in bowls, garnished with a few more saffron strands or chopped nuts if desired.

Notes

• You can adjust the sweetness of the Rasayana by adding more or less jaggery, depending on the sweetness of the mangoes.
• Some variations include adding roasted cashews or almonds as a garnish.
• This dessert can also be made with coconut cream for a richer, creamier texture.

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Origin Easy Malai Kulfi

Kulfi originated in the Indian subcontinent during the Mughal era, around the 16th century. It was traditionally made by thickening milk through slow cooking and freezing it using ice sourced from the Himalayas. Over time, flavors like saffron, pistachio, and rose were added to enhance its richness. Today, kulfi is a beloved dessert across India, Pakistan, and Bangladesh, often served in festivals and celebrations.

What I Love About This Recipe

What I love about this malai kulfi recipe is how easy it is to prepare while still maintaining its authentic taste. The slow reduction of milk gives it an incredibly creamy texture, making it even more delicious than store-bought versions. The hint of saffron and cardamom adds a wonderful aroma and a royal touch to every bite. Since it doesn’t require an ice cream maker, anyone can make it at home with just a few ingredients. Plus, it’s perfect for hot summer days or special celebrations, bringing back nostalgic childhood memories of enjoying kulfi from street vendors.

Also Read : Instant Pot Pot Roast with Potatoes and Carrots

Easy Malai Kulfi

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

264

kcal

Ingredients

• 2 cups full-fat milk

• ½ cup heavy cream

• ½ cup condensed milk

• ¼ cup sugar (adjust to taste)

• ¼ teaspoon cardamom powder

• 8-10 saffron strands (optional)

• 2 tablespoons chopped pistachios or almonds

• 1 teaspoon rose water (optional)

Directions

• Heat the milk in a heavy-bottomed pan over medium heat. Stir continuously until it reduces to half.
• Add condensed milk, sugar, and cream. Mix well and continue cooking for 5-7 minutes.
• Stir in cardamom powder, saffron, and chopped nuts. Simmer for 2 more minutes.
• Remove from heat and let the mixture cool completely. Add rose water if using.
• Pour the mixture into kulfi molds or small cups. Cover and freeze for at least 6-8 hours or overnight.
• To serve, run the molds under warm water for a few seconds and gently remove the kulfi. Garnish with extra nuts and enjoy!

Notes

• For an authentic touch, use khoya (evaporated milk solids) for a richer texture.
• Swap sugar with jaggery or honey for a different sweetness profile.
• Experiment with different flavors like mango or kesar pista by adding fruit puree or extra nuts.

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