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Icebox Desserts - Book Review


””Icebox Desserts is the second cookbook in Lauren Chattman’s trio of Icebox cookbooks, and just like Icebox Pies, it contains great recipes that are very easy, require no baking, and are perfect for summer.

This book has great recipes for cakes, puddings, trifles, and gelatin desserts. Ms. Chattman uses high quality convenience foods such as Sara Lee All Butter pound cake and chocolate wafer cookies to complete these cool desserts. Unlike so many of the refrigerator dessert recipes that go through neighborhoods and are published in community cookbooks, there is not one recipe calling for vile frozen whipped topping; all call for real whipped cream, as well as other high-quality ingredients such as real butter, high quality chocolate, and fresh fruit.

Every time I look through Ms. Chattman’s cookbook for a dessert to prepare, I’m amazed at the imagination that has gone into the creation of these fabulous desserts. There are desserts to please everyone—from small children to adults. Many are suitable for casual dinners, but there are also gourmet desserts appropriate for the fanciest dinner party. These desserts are not just for summer, either. There are desserts such as a very clever Buche de Noel made of chocolate wafer cookies that is perfect to serve during the holidays, as well as a few kinds of fudge and a no-bake fruitcake.

Icebox Desserts is well organized, has a complete index and table of contents, and beautiful color pictures of almost every recipe. This is a book that not only features great recipes, it is one that I can curl up in my favorite chair and read for enjoyment.

If you want to make delicious desserts with a minimum of cooking, virtually no baking, and a variety suitable for every event, then this book is one that you will want to include in your cookbook library.

Purchase Icebox Desserts: 100 Cool Recipes For Icebox Cakes, Pies, Parfaits, Mousses, Puddings, And More from Amazon


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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