Arrange 12 doughnut halves cut sides up on the bottom of the pan. Cut all of the doughnuts in half horizontally. Or any hot beverage if you re not into coffee. Spread 1 3 of the whipped cream filling on top of the doughnuts. While a traditional icebox cake is made with whipped cream and chocolate wafers these summery renditions all have a little something special from nutella filling to layers of crunchy graham.

Blend doughnut sticks in a food processor until finely ground. My favorite part about the streusel topping is the toasted chopped pecans. Your sweet tooth will be filled with this rich dessert. Set a cutting board on top of the pan and invert the cake onto the board. As i m a sucker for mocha i thought a coffee and hazelnut icebox cake inspired by ina garten would be a delicious finish to a meal.

Send text message. Loosely wrap the cake with the plastic wrap overhang and refrigerate overnight. Spread a third of the cream on top of the doughnuts in an even layer. Repeat twice with the remaining doughnuts and filling you will have 1 extra doughnut half to break up and fill gaps with. It s been awhile since i made something decadent with lots of whipped cream.

RELATED ARTICLE :

tomato pie in philly
twice baked red potato recipes
truffle cream sauce recipe for pasta

Once dissolved add powdered sugar and vanilla and beat with an electric mixer on medium until stiff peaks form. Combine ground doughnuts with melted butter in a bowl. Cover the cake with the excess plastic wrap and refrigerate at least 24 hours preferably 2 days. The cookies will absorb liquid from the whipped cream and soften into a. I must warn you though these piping hot treats right out of the oven.

When ready to serve peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. To make a large cake line an 8 by 8 inch square baking pan with plastic wrap leaving a 2 inch overhang on all sides. These baked coffee cake doughnuts that pair perfectly with your favorite cup of joe. Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut laden crust. When ready to serve unmold the springform pan and remove the plastic wrap.

In a large bowl combine 3 tablespoons of the instant espresso mix with the heavy whipping cream. You won t need to turn on the oven but the cake is best when it sits for a few hours in the fridge so plan ahead. In a large bowl combine 3 tablespoons of the instant espresso mix with the heavy whipping cream. When ready to serve peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Once dissolved add powdered sugar and vanilla and beat with an electric mixer on medium until stiff peaks form.

You won t need to turn on the oven but the cake is best when it sits for a few hours in the fridge so plan ahead. Send text message. Blend doughnut sticks in a food processor until finely ground. Arrange 12 doughnut halves cut sides up on the bottom of the pan.