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Matzo Icebox Cake Recipe

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4.4 from 35 reviews

  • Author: Ava
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

Matzo Icebox Cake is a no-bake, layered dessert featuring crisp matzo sheets soaked in sweetened coffee, layered with a whipped cream and instant vanilla pudding mixture, and topped with shaved semi-sweet chocolate. Chilled overnight, this indulgent treat softens to a perfect creamy texture, making it an excellent make-ahead dessert for holiday gatherings or special occasions.

Ingredients

Matzo and Coffee

  • 6-8 sheets plain matzo
  • 1½ cups strong coffee, cooled
  • 2 tablespoons sugar for coffee

Cream Mixture

  • 2 cups heavy cream
  • 1 (3.4 oz) package instant vanilla pudding mix
  • ¼ cup powdered sugar

Topping

  • 4 oz semi-sweet chocolate, finely shaved or grated

Instructions

  1. Prepare the Coffee Mixture: Mix the cooled strong coffee with 2 tablespoons of sugar in a shallow dish, stirring until the sugar is fully dissolved to create a sweetened coffee soak.
  2. Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks begin to form, signaling the cream is beginning to thicken but still pliable.
  3. Add Pudding and Sugar: Incorporate the instant vanilla pudding mix and powdered sugar into the whipped cream. Continue whipping until stiff peaks form, resulting in a thick and fluffy pudding-cream mixture.
  4. Layer Matzo and Cream – First Layer: Quickly dip one sheet of matzo into the sweetened coffee for about 2-3 seconds, ensuring it absorbs moisture but does not become soggy. Place it in the bottom of a baking dish, breaking pieces if necessary to fit evenly.
  5. Spread Cream Mixture: Evenly spread one-fifth of the pudding-cream mixture over the matzo layer to create a smooth creamy surface.
  6. Repeat Layering: Repeat the dipping of matzo sheets in coffee and layering with the pudding-cream mixture until you have 5 layers of matzo and 5 layers of cream, finishing with the cream layer on top.
  7. Add Chocolate Topping: Generously sprinkle the finely shaved or grated semi-sweet chocolate over the topmost cream layer to add a rich finishing touch.
  8. Refrigerate: Cover the dish securely with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld and the matzo to soften.
  9. Bring to Room Temperature: Before serving, let the cake stand at room temperature for about 15 minutes to soften slightly, enhancing the texture and flavor.
  10. Serve: Cut the icebox cake into squares and serve chilled for a deliciously creamy and layered dessert experience.

Notes

  • Do not soak matzo sheets too long in coffee to avoid excessive sogginess.
  • The cake improves in flavor and texture when refrigerated overnight.
  • Use strong brewed coffee for a rich flavor contrast with the creamy layers.
  • Ensure whipped cream reaches stiff peaks for stability in layering.
  • This dessert is naturally gluten-free if using gluten-free matzo.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Jewish

Find it online: https://quickandsweetrecipes.com/matzo-icebox-cake-recipe/