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Popular in Food

Frozen Yogurt Icebox Cake

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  • Makes: 10 servings
  • Serving Size: about 1-inch thick slices
  • Yields: 10 slices
  • Prep: 45 mins
  • Freeze: 36 hrs
  • Stand: 10 mins to 15 mins

Frozen Yogurt Icebox Cake


Plain Yogurt:

Red Yogurt:

Blue Yogurt:



  1. Place vanilla yogurt in a chilled bowl; stir to soften (reserve 1 empty carton of yogurt). Coat the inside of the cavities of 1 silicone star-shaped mini treat mold (6 cavities total) with nonstick cooking spray. Fill with cavities with softened yogurt, about 1/3 cup each). Freeze for until very firm, at least 12 hours. Spoon any remaining yogurt back into the reserved carton and freeze for another use.
  2. In a chilled bowl combine strawberry frozen yogurt and pomegranate juice. Stir to soften. If desired, tint with food coloring. Cover and freeze for 1 hour or until mixture is spreadable.
  3. In a chilled bowl combine blueberry frozen yogurt and blueberry juice. Stir to soften. If desired, tint with food coloring. Cover and freeze for 1 hour or until mixture is spreadable.
  4. Line a 9-inch Pullman or a 9x5-inch loaf pan with 2 sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan. Spread red yogurt evenly in the bottom of the pan. Remove the stars from the cavities and place down the center of the red yogurt, pressing down so that the bottom points of the stars are completely submerged in the red yogurt and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour. Spread blue yogurt in an even layer over the stars to cover. Freeze for 24 hours or until very firm. Use the plastic wrap to lift mixture from pan. Transfer to a serving plate; sprinkle with coconut. Let stand for 10 to 15 minutes. To serve, slice with a sharp knife.

From the Test Kitchen


For ease, once frozen you can slice the cake ahead of time and either freeze the slices on a baking sheet or on individual serving plates.

Nutrition Facts (Frozen Yogurt Icebox Cake)

    Per serving:
  • 315 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 60 mg chol.,
  • 173 mg sodium,
  • 49 g carb.,
  • 0 g fiber,
  • 47 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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