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Chocolate Icebox Cake

Chocolate Icebox Cake
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Serves 8| Total Time:


  1. In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
  2. Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
  3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 467
  • Fat 28g
  • Sat Fat 17g
  • Cholesterol 55mg
  • Sodium 182mg
  • Protein 16g
  • Carbohydrate 42g
  • Sugar 29g
  • Fiber 1g
  • Iron 2mg
  • Calcium 225mg
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
Prepare the icebox cake and refrigerate, covered, for up to 3 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.