Melon Icebox Cake

We paired cantaloupe and apricot flavored gelatin; honeydew with Melon Fusion gelatin; and for a pink color use tropical fusion gelatin and top with watermelon.



by 9  people


add your rating
add a comment
Servings: 9
Prep Time: 1 hr 30 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 1/2  cups 
    graham cracker crumbs (21 squares)
  • see savings
    On Sale
    5   tablespoons 
    butter, melted
  • see savings
    On Sale
    1  3  ounce 
    tropical fusion, melon fusion, apricot, or desired-flavored gelatin
  • see savings
    On Sale
    1   envelope 
    unflavored gelatin
  • see savings
    On Sale
    1   cup 
    boiling water
  • see savings
    On Sale
    1 1/2  cups 
    white grape juice, chilled
  • see savings
    On Sale
    1   ounce 
    package cream cheese, softened
  • see savings
    On Sale
    1/2 8  ounce container 
    frozen extra creamy or regular whipped dessert topping, thawed
  • see savings
    On Sale
    1 1/2  cups 
    1/2- to 1 1/2-inch melon balls (honeydew and/or cantaloupe) (optional)
  • see savings
    On Sale
     
    Toppers such as watermelon balls or wedges, cantaloupe ball and/or honeydew balls (optional)

Directions
1.
In a medium mixing bowl stir together graham cracker crumbs and butter. Line an 8x8x2-inch baking pan with heavy foil. Press crumb mixture into bottom of foil-lined pan; set aside.
2.
In a large mixing bowl thoroughly combine flavored and plain gelatin; add boiling water. Stir until gelatin dissolves. Stir in the grape juice. In another large mixing bowl with an electric mixer on medium speed beat softened cream cheese until very smooth; very gradually beat in gelatin mixture, scraping sides of bowl as neded. Chill until partially set (the consistency of soft pudding), stirring occasionally. Fold in thawed whipped dessert topping.
3.
Evenly space the 1 1/2 cups melon balls on the graham cracker crust, if using. Carefully pour the gelatin mixture atop the balls. Chill until top is set. Cover and chill 8 to 24 hours.
4.
Using foil, lift dessert from pan. To serve, cut dessert into squares. Top with additional melon balls or wedges.
Nutrition information
Per Serving: cal. (kcal) 305, Fat, total (g) 19, chol. (mg) 45, sat. fat (g) 12, carb. (g) 30, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 18, pro. (g) 4, vit. A (IU) 485.9, vit. C (mg) 11.81, Thiamin (mg) 0.03, Riboflavin (mg) 0.14, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 255, Potassium (mg) 130, calcium (mg) 30.29, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Dessert Tonight: Revisiting the Icebox Cake
...I have been a fan of the icebox cake, Better Than Robert Redford, for years. A dear friend of ours... read more...
Bryant Jane's Smoked Melon Cocktail: The Perfect Poolside Drink
... Melon Cocktail is a great escape from a frosty afternoon. The key is Mezcal, a smokey relative..., and Punt e Mes for the vermouth. Smoked Melon Cocktail recipe Ingredients Directions Shake the first four... read more...
Gluten Free Cake with Honey and Almonds
... and make her a gluten free cake for Mother's Day. To make matters more complicated for my search, she...'s on a diet so I had to find something healthy. That's how I landed on this Flourless Honey Almond Cake..., which has just 234 calories per serving. Click here to get the flourless honey almond cake recipe Right... read more...
how tos

shop our favorite products