Menu
Six-Layer Coconut Cake Six-Layer Coconut Cake
Triple-Layer Chocolate Cake Triple-Layer Chocolate Cake
Triple-Layer Banana Cake Triple-Layer Banana Cake
Rainbow Layer Cake Rainbow Layer Cake
Triple-Layer Lemon Cake Triple-Layer Lemon Cake
Triple-Layer Chocolate Cheesecake Triple-Layer Chocolate Cheesecake
Layered Princess Cake Layered Princess Cake
7UP Pound Cake 7UP Pound Cake
Dark Chocolate Layer Cake Dark Chocolate Layer Cake
Basic White Layer Cake Basic White Layer Cake
Halloween Layer Cake Halloween Layer Cake
Cheesecake Layered Red Velvet Cake Cheesecake Layered Red Velvet Cake
Pastel Four-Layer Cake Pastel Four-Layer Cake
Three-Layered Carrot Cake Three-Layered Carrot Cake
Four-Layer Chocolate Dessert Four-Layer Chocolate Dessert
Layered Carrot Cake Layered Carrot Cake
Triple Layer Brownie Cake Triple Layer Brownie Cake
Six-Layer Coconut Cake with Lemon Filling Six-Layer Coconut Cake with Lemon Filling
Yellow Layer Cake Yellow Layer Cake
Three-Layer Chocolate Ganache Cake Three-Layer Chocolate Ganache Cake

Seven-Layer Cake

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. + freezing

Makes

10-12 servings

Updated: May. 06, 2023
Even if you can't bake, you can still impress guests with this make-ahead dessert from Diane Thompson, Nutrioso, Arizona. "Assemble it when you have time to let the layers freeze," she suggests. "Then store it in the freezer until you're ready to show off the colorful results."
Seven-Layer Cake
Next Recipe

Ingredients

  • 4 cups graham cracker crumbs (about 32 squares)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 pint vanilla ice cream, softened
  • 1 pint chocolate ice cream, softened
  • 1 pint strawberry ice cream, softened

Directions

  1. Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes.
  2. Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm.
  3. Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months.
  4. Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.

Nutrition Facts

1 slice: 352 calories, 17g fat (9g saturated fat), 44mg cholesterol, 294mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.