dear andy; i enjoyed your website dealing with jello and the various recipes and even found one we used to make but had lost. i was hoping you could help us in locating another recipe. it was called an icebox cake. it had a crust made from crushed nabisco sugar wafers and the filling contained jello and either evaporated or condensed milk. thank you for your help in this matter,

Chef Andy had to hit the bookshelf shelf for this one! this recipe for "icebox pudding" predates the 1963 "Joys of Jell-O" which serves as his usual reference work. The recipe below comes from the 1953 pamphlet "It's Dessert Time!"

Unfortunately it doesn't contain condensed milk or Jell-O gelatin, but it _does_ contain Jell-O pudding, which strikes Chef Andy as a reasonable compromise.

Icebox Pudding 

Crush enough crisp chocolate cookies with rolling pin to
make 1 1/2 cups fine crumbs.  (*) Mix crumbs with 3 tablespoons
melted butter and 1 1/2 tablespoons sugar.  Press mixture
firmly on bottom and sides of loaf pan, 8x4x3 inches.
Bake in moderate oven (350) 5 minutes.  Cool.


Prepare Jell-O Butterscotch Pudding, using only 1 3/4 cups
milk.  (**)  Cool only about 5 minutes, then pour into
crumb crust.  Chill about 3 hours.


Just before serving, whip 1/3 cup cream and spread over
top.  Sprinkle with shaved Baker's Unsweetened Chocolate.
Slice in pan and lift out carefully.  Makes 5 servings.


(*) Chef Andy's note I: You can swap in graham cracker crumbs,
crumbled Nilla Wafers, what have you.


(**) Chef Andy's note II:  Jell-O Instant pudding was unknown
at the time!  Use the cook-and-serve pudding, NOT instant...
They are not interchangeable!  However, swapping in Vanilla
for Butterscotch pudding will not cause any problems.

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