Easter Ice Box Cake


  • 6 egg whites
  • 1 package strawberry Jell-O (3 oz.)
  • 1/2 cup hot water (additional 1 tbsp. for ganache)
  • 15-20 tea biscuits
  • 3/4 cup sugar (additional 1/2 cup for ganache)
  • 8 tbsp. margarine
  • 2 tbsp. cocoa powder
  • Easter sprinkles of your choice


  1. Line a springform pan (about 11.25 x 11 x 3.25 inches) with some parchment paper and set aside.
  2. In a measuring cup or bowl add in the packet of Jell-O and 1/2 cup hot water. Mix until the contents of the Jell-O is fully dissolved in the water. Set aside to cool completely.
  3. In a large mixing bowl add in the six egg whites. Using a hand held mixer whip the eggs until they start to develop stiff peaks.
  4. Add in the 3/4 cup of sugar and continue to whisk until the sugar has completely dissolved in the egg whites.
  5. Add in the cooled Jell-O and mix just long enough to combine.
  6. Taking your springform pan line the bottom with half of your tea biscuits. Pour the Jell-O mixture over the biscuits and top with the remaining tea biscuits.
  7. In a small sauce pan add in the margarine, sugar, cocoa powder and 1 tbsp. of water. Keeping the heat on medium start to stir until the margarine melts and the mixture becomes one smooth chocolatey mixture. Set aside to cool.
  8. Once the mixture has cooled pour over the top of the biscuits and top with some Easter sprinkles.
  9. Refrigerate for a minimum of 6 hours (best overnight) and ENJOY!

***If you have left over chocolate place in some Tupperware and refrigerate until needed.


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