Eggnog Icebox Cake


  • 2 cups cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 4 teaspoons ground ginger
  • 1 cup eggnog
  • 1 package (about 9 ounces) graham crackers
  • Optional garnish: additional nutmeg or cinnamon for dusting


In a large mixing bowl, whisk the cream until it begins to thicken. Masu.

Add powdered sugar, vanilla extract, and spices (nutmeg, cinnamon, cloves, allspice, ginger) to the whipped cream. Continue beating until hard peaks form.

Gently add the eggnog until completely combined.

Spread a thin layer of the eggnog and whipped cream mixture in the bottom of a 23 x 33 cm baking dish.

Lay the graham crackers on top of the whipped cream and break as needed.

Spread another layer of eggnog whipped cream mixture over the graham crackers.

Continue layering the graham cracker and whipped cream mixture until all ingredients are used, finishing with a layer of whipped cream.

To soften the graham crackers and allow the flavors to meld, cover the baking dish with plastic wrap and place the eggnog refrigerator cake in the refrigerator for at least 4 hours or overnight.

Before serving, sprinkle nutmeg or cinnamon on top of the cake for garnish, if desired.

Slice and serve chilled to enjoy the festive taste of this delicious eggnog icebox cake.

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