Penguin - Remarkable Refrigerator Cakes: Quick and Delicious Refrigerator Cakes

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Do you ever wish you could capture the decadent flavor of chocolate mousse or pineapple upside down cake without having to spend hours of your day slaving away in the kitchen? Now you can! Refrigerator cakes are a great way to enjoy some of your favorite dessert flavors without the having to deal with the hassle of hours of baking and preparation. When it comes to refrigerator cakes, the flavor possibilities are endless. From fruit flavors like cherry, raspberry and strawberry to traditional favorites like chocolate chip cookie and toasted coconut, there is a refrigerator cake recipe for every taste. If you have never tried a refrigerator cake, don't wait any longer! These recipes are both simple and delicious - the perfect way to enjoy your favorite desserts without the hassle. This recipe for strawberry refrigerator cake is made easy by using a boxed cake mix. Not only does this cut the preparation time in half, but it also makes this dessert something you can whip up at the last minute. If you are an experienced baker, try using your own strawberry cake recipe instead of a boxed mix. You could also experiment by adding chopped fresh strawberries to the cake batter before you bake it. The options are endless! Ingredients:

• 1 box strawberry cake mix
• 10 oz. frozen sliced strawberries in juice, thawed
• 1 (3.4oz) box vanilla instant pudding
• 1 cup milk
• 3 cups whipped cream
• Fresh strawberries for garnish

Instructions: 1. Preheat the oven to 350F. Lightly grease and flour a 13x9-inch baking pan. Set aside.2. Bake the cake according to the directions on the box and let it cool completely.3. Use a wooden spoon to poke holes in the top of the cake, spacing the holes about 1 inch apart.4. Pour the sliced strawberries into a blender or food processor and pulse to puree.5. Pour the blended strawberries onto the cake and spread it evenly, allowing it to soak into the holes.6. Prepare the vanilla pudding mix by following the directions on the package using the 1 cup of milk.7. Fold the whipped cream into the pudding and spread it over top of the cake.8. Decorate the top of the cake with fresh strawberries and refrigerate for four hours before serving. This recipe for orange refrigerator cake is the perfect summertime treat. Not only is it easy to prepare but it is full of fresh flavors like orange and lemon. If you are feeling creative, don't be afraid to add to this recipe. Try topping it with a little extra whipped cream mixed with some fresh orange zest or a drop of orange extract. You could even try baking it in a different pan to change things up. Ingredients:

• 4 cups orange juice
• 1 cups granulated sugar
• 3 (1/4 oz.) envelopes unflavored gelatin
• 2 lemons
• 1/8 tsp. salt
• 1 cup heavy whipping cream
• 1 orange, peeled
• 1 (12 oz.) package ladyfingers

Instructions: 1. Assemble an 8-inch springform pan and line the bottom with ladyfingers.2. In a small saucepan, combine 1 cup of orange juice and sugar. Cook over medium heat until the sugar dissolves. Remove from heat.3. Combine the unflavored gelatin and 1 cup of orange juice in a small bowl. Allow the gelatin to soften for about 10 minutes.4. Stir the hot juice and sugar mixture into the gelatin mixture. Add the rest of the orange juice.5. Squeeze the two lemons into the juice mixture and stir in the salt. Place the bowl in the refrigerator and chill until it begins to thicken.6. Whip the heavy whipping cream on high speed until it forms stiff peaks. Fold the whipped cream into the gelatin mixture.7. Chop the orange and fold it into the gelatin mixture.8. Spoon the batter into the springform pan on top of the ladyfingers and chill for at least four hours before serving.9. Garnish with mandarin orange slices and fresh berries. There is something about toasted coconut that adds a little flair and flavor to otherwise ordinary desserts. If you are looking for a tasty treat to serve your family or to bring to your next office party, this recipe for toasted coconut refrigerator cake is certainly one to try. By using prepared pound cakes, the preparation time for this recipe is virtually negligible - all you have to do is prepare the whipped cream, assemble the cake and sprinkle on the toasted coconut! Ingredients:

• 2 prepared pound cakes
• 1 cup heavy whipping cream
• 2 cups vanilla pudding, prepared
• cup flaked sweetened coconut

Instructions: 1. Preheat the oven to 350F. Spread out the flaked coconut on a large baking tray and toast it in the oven for about 10 minutes or until golden brown. Rotate the tray after five minutes.2. Beat the heavy whipping cream in a medium bowl on high speed until stiff peaks form. Fold in the prepared vanilla pudding.3. Slice the prepared pound cakes vertically in half then divide each half into three -inch-thick horizontal layers.4. Place four slices of pound cake in the bottom of an 8x8-inch square baking pan. Spread about 1 cup of the pudding mixture on top of the cake.5. Put down another layer of pound cake and pudding, repeating the process until all the cake is used and ending with the pudding mixture.6. Refrigerate for at least one hour then garnish with toasted coconut before serving. This recipe is unlike anything you have ever tried before. It is more than just a cake - it is a cake made of chocolate chip cookies! Whether you use store-bought cookies or your own cookies made from scratch, this refrigerator cake is sure to be a hit. The cookies start out firm and crunchy but soften overnight as the whipped cream-cream cheese mixture soaks in. Don't be afraid to try out this recipe using different kinds of cookies - who knows what delicious flavor combinations are just waiting to be discovered! Ingredients:

• 8 dozen chocolate chip cookies
• 4 cups heavy whipping cream
• 1 cup cream cheese, softened
• 2 tbsp. granulated sugar
• Chocolate chips for garnish

Instructions: 1. Beat together three cups of heavy whipping cream and cream cheese in a medium bowl until soft peaks form.2. Whisk in the granulated sugar and refrigerator until set (about an hour).3. Line the bottom of a large springform pan with a layer of cookies, the edges touching.4. Spoon about a cup of the cream cheese mixture over the cookies and spread it evenly.5. Put down another layer of cookies and top it with a cup of cream cheese mixture then repeat this process until all the cookies are used, ending with a cookie layer on top.6. Refrigerate overnight then top with remaining whipped cream and garnish with chocolate chips before serving.