Back to normal regular blogging! I have been busy with work the past couple of weeks, so my posting has been a bit sporadic, but I hope to be a bit more regular for the next wee while. Strange, but I always feel guilty when I don’t post, as I like to do this regularly. Still, no harm done!!
I was stumped to know what to call this recipe. I had the idea for making it after seeing all those ‘icebox cakes’ on American websites. For Icebox read fridge (not freezer as I thought). These are made by sandwiching together cookies and cream for example, then chilling it.
American’s use wafer cookies, which are not wafer biscuits like we know in the UK. These, correct me if I’m wrong, are more soft and spongy than crisp like ours.
Anyhoo, I thought I would try something with actual pink wafers. Hands up who remembers these? ‘Pink Panther’ ones I used to enjoy as a child, I think you used to sometimes get stickers in the pack. I bought some recently for this recipe and noticed that there weren’t quite as lurid pink as I remembered. Probably down to artificial colours back in the day which had us all bouncing off the walls (Kia-ora anyone?).
Instead of cream, I used a pack of sugar-free store own-brand fridge pudding mix (i.e. Angel Delight, but not the real stuff). I went for strawberry flavor to keep with the pink theme and set about making my ‘pink no-bake fridge cake’ (the best I could come up with).
I whipped up my pudding mix in a food mixer to aerate it a little more than normal, then transferred it to a piping bag. This would make it easier to ‘build’ the cake. You could just use a spoon and knife if you don’t have a piping bag.
I made the cake in a loaf tin, lined with clingfilm, and depending on the size of your loaf tin the amount of pink wafers and pudding mix will vary. My loaf tin was 20x10cm and I used just over 200 grams of the wafers and a pack of the pudding.
When all layered up, I gathered up the overhang of the clingfilm and wrapped the contents tightly. I popped it into the fridge and weighed it down with something heavy. This ensured all the ingredeints would be nice and tightly squished together. I left mine for 24 hours, but you could leave it just overnight, or even a good few hours. But the longer, the more it all comes together.
To unmould, I pulled back the clingfilm and turned it out onto my serving board. It looked all smooth and pink, and would have been fine au natural. However, I decided to sprinkle on some sprinkles. This made it look perfect for a child’s birthday party. Little girls especially would love this cake.
Sliced strawberries on top would also be a nice, healthier, alternative.
An easy recipe, which tastes unsurprisingly like strawberry pudding and pink wafer biscuits, but looks impressive, I’m sure you will agree!
Pink No-Bake Fridge Cake
Strawberry pudding and waferbiscuits layered into a cake
Cuisine: Dessert Category: Cake Yields: 1 loaf cake
Prep Time: 10 Mins Chill Time: 7 Hrs Total Time: 7 Hrs 10 Mins
Ingredients (for 20x10cm loaf tin)
- 200 grams + Pink Wafer biscuits
- 1 pack of Strawberry flavoured pudding mix
- 300 ml milk (or as per packet)
- Sprinkles (optional)
- Line a loaf tin with clingfilm and leave overhang over each edge.
- Whip up the pudding mix as instructed but beat with an electric mixer to get as much volume into it as possible.
- Transfer the pudding mix to a piping bag, if you have one.
- Pipe a layer of pudding into the bottom of the tin and then cover with a single layer of pink wafers.
- On top of that layer, pipe more pudding, add more wafers and repeat until you get to the top of the tin with a final layer of pudding.
- Wrap the top with the overhang of clingfilm and place into the fridge with a heavy object on top, for pressure.
- Leave for a minimum of 7 hours.
- When chilled, turn out onto your serving plate and cover with sprinkles if using.
- Slice with a sharp knife and serve up to your guests!
