I am a huge foodie- I enjoy cooking and baking as much as possible! Lately, Rory has been getting involved in the cooking and baking! She loves to help anyway she can with stirring, measuring, and of course sampling. (The other morning when I asked Rory what she wanted to do she told me she wanted to “make bread to feed the ducks.” It was the cutest thing ever.)
There are a few problems that arise when baking with Rory. She is just like her mom and her aunts; she loves to pick at the batter. However, if the batter has any egg product it's not going to touch Rory’s mouth! Lately, I have been trying to make recipes that don’t have raw eggs, just to be safe. I really wanted to make something nice and refreshing on this hot Memorial Day weekend. I looked no further than COOL WHIP Whipped Topping! I am quite fond of deserts using COOL WHIP because (for most deserts using COOL WHIP) Rory can help me stir and then eat the spoon without me worrying about her getting food poisoning!
For this scorching Memorial Day we decided to make a Frozen Limeade Cake! This recipe is so easy to make- it is a simple graham cracker crust with a creamy limeade topping- perfect for our scalding hot weekend!
Rory got so excited when I told her it was time to bake! Baking with Rory is now one of our favorite “bonding” activities. Her face lights up like a jewel when I give her a big spoon to help me stir. We turn baking into learning activities; for this recipe we needed 12 oz of COOL WHIP; I cut it into six segments and we counted 1, 2, 3, 4, 5, 6 (and of course we clap our hands and cheer when we are finished). We also talk about the colors of what we are using; the white COOL WHIP, the brown graham crackers, the yellow butter.
This cake has been one of her favorites to make!
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
The crust is the only part of the cake you have to bake, and you only bake it for a few minutes! Preheat your oven to 350 degrees and then start crushing graham crackers! I got Rory involved with the crushing- we first started with a rolling pin. I put some of the graham crackers in a ziplock bag and let her crush them with the rolling pin. When she got tired of crushing the crackers with the rolling pin, I let her pound on them with her fist and lastly (and her most favorite way) letting her stomp on them!
When all the crackers were crushed to crumbs, I measured out 2 cups and put them into the pie pan. Rory added the sugar (which she is so careful to pour) and I put in the melted butter. Then we mixed it up by hand, Rory enjoying a few tastes, and pressed it into the pie pan. Feel free to use a bowl when mixing this, I just used the pie pan because I didn’t want to have to wash too many dishes!
Bake your pie crust for about 7 minutes. When it is done baking, let it cool completely before adding your filling- We didn’t have a lot of time so I stuck it in the fridge while we whipped up our delicious topping!
- One 12-ounce container of COOL WHIP- thawed (We used COOL WHIP free, but any kind of COOL WHIP will do!)
- One 14-ounce can sweetened condensed milk, (we used Fat Free, but again, you can use any kind)
- One 6-fluid-ounce can frozen limeade, unthawed
- 1 teaspoon lemon zest (I have used lime zest before and it works just as well!)
In a large bowl mix together the COOL WHIP and sweetened condensed milk until nice and fluffy. I used my stand up mixer, but it is very easy to do by hand. Add the frozen Limeade and lemon zest and fold in. Be careful not to overmix- stop folding immediately if you feel that it is getting too soupy! Pour the filling into the pie pan and freeze!
The mixing was Rory’s favorite part, she normally goes straight for the spoon, but today went straight for the empty COOL WHIP container!
The hardest part is waiting for the cake to freeze! We made it the night before and let it freeze over night.
Rory was SO excited to see the cake in the morning! She was touching it and saying “cold, Mama.”
This freezer cake is such a refreshing summer treat! Another baking success with Rory!
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