Sincerely Carolina

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Kom-And-Get-It Icebox Cake

by caroline

What a wonderful morning (and afternoon)! As I said yesterday, Dan and I are visiting Pittsburgh, so the last couple of days have = mucho time spent with the family!

My Dad had the morning off, so he and I went for a nice 4-mile run — it's 70 degrees and breezy today! — and then cracked open two of these homemade kombucha drinks when we got home. There's something about gulping down a cold, fizzy drink after running in warm weather (especially in the summer) that is just so refreshing — it feels oh-so-nice. If you spend enough time with runners, you'll hear them say a beer is the way to go after a sweaty run, but this kombucha did the trick!

My mom said my sister picked these up at a local Pittsburgh farmer's market, so I need to ask her where she found these. Aren't they just the cutest? I usually opt for GT's Kombucha (l-o-o-o-ove the Trilogy flavor), but this was a nice switch up. A little too sweet for my taste, but I enjoyed it nonetheless!

 

Aren't our squint-y faces funny? We were looking right into the sun (and, of course, it was bouncing off of my dad's super-bright shirt — tee, hee! Who can't smile with a message like that?)

So many of my favorite memories with the people I love come from moments we have spent while exercising. My first long distance run with my mom. Coaching my sister through her second marathon and stepping in for the last mile with her when she had feelings of defeat. (She did most of the work on that one!) Arguing with Dan while out for a run — and then finding the humor in it later. Working through a difficult time in my life where fitness took a back seat, and cursing my sister as we bolted through a mostly uphill run (I blogged about it on my old healthy living blog, here).

Laughing, crying, sweating, pushing up a hill, sharing stories, breathing through the pain, encouraging each other … it has all been there. And I've enjoyed every — well, some of them require reflection before I see the beauty — minute of it. So, I was oh-so-happy when my daddy said he would join me on my run today.

Now, after all of the exercise talk, how about a little sug-a for you to enjoy?

I recently had an opportunity to try Mary's Gone Crackers new cookies and as I was munching on them, I couldn't help thinking they would make a wonderful gluten-free swap in a graham cracker-based ice box cake recipe my mom used to make when I was younger. It was so simple, — just pudding, icing and graham crackers — but I always loved it and have been wanting to replicate it for my gluten-free requirements.

So, I did it, making it up as I went along … and it turned out wonderfully! Check out the details:

Gluten-Free Ice Box Cake

(Print me!)

Ingredients

"Cake"

  • 3 boxes Mary's Gone Crackers cookies
  • 1 cup vanilla pudding
  • 1 cup chocolate pudding

Whipped Topping

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

NOTES: I used Jell-o pudding for this recipe (the kind you make on the stove; not instant) which is a great option given Kraft's gluten-free labeling policy. I bought two 3.9-ounce boxes (one of each) and had a little left over, but who's complaining? With the Mary's Gone Crackers cookies, I chose to use two boxes of the Double Chocolate Chip and one of the Chocolate Chip. If you choose to use another cookie, then that is fine; just be sure it is one that has a crispy, crunchy bite (Remember: It's taking the place of a graham cracker.)

 

Directions

Make pudding according to directions and allow to cool completely on the stove. Using a 8×8 or 9×9 dish, line the bottom with a layer of cookies. Top with 1 cup of cooled vanilla pudding. Place another layer of cookies on top of the pudding, and then top those cookies with 1 cup of cooled chocolate pudding. Place last layer of cookies on top of chocolate pudding.

Combine whipping cream, confectioner's sugar, cinnamon and nutmeg in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Smooth whipped topping on top of cake.

Refrigerate for at least 30 minutes before serving.

 

The creaminess of the pudding makes the cookies perfectly soft without leaving them mushy. And the whipped topping is decadent and light! Oh, and it's so easy to make — totally a no-brainer. ;)

 

Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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I'm curious: What are some of your favorite workout stories? Funny, motivational, difficult — I wanna hear 'em!