The things you remember as an adult from childhood can be quirky. A skipped day of kindergarten. A baguette eaten fresh from a bakery. A cousin paddling you around in a blow-up boat. These things are snippets of a happy life.
When my editor here at Betty Crocker® mentioned Icebox Cake as a potential assignment, I was all over it like a bear on honey. Icebox Cake—or Icebox Dessert as my family called it—was something extra special, served for holidays and always homemade.
I can still remember being 5 or 6 years old and going with my grandmother to the grocery store in search of a very specific brand of ladyfingers that were soft and split down the center.
I made her special dessert for the very first time recently, following the directions passed down from mother to daughter to granddaughter. But when it came to the ladyfingers, I couldn’t find the delicate ones that I remember buying with my grandmother. Instead, I found a hard version with a sugared top. I used ‘em anyway.
When all was said and done, this dessert was beautiful. It looked impressive. Better yet, it tasted of rich, creamy chocolate mousse and sweet cookies. The layers were perfect, and the hard cookies added a nice texture contrast.
My version of Icebox Dessert is based on my family’s directions. But the switch from soft ladyfingers to hard ones makes it all my own…and, as one family member said, even better than the original!