This is another thing that my Grandma Meta Isern made for afternoon lunch. Obviously, it's a fairly late addition to family foodways, as the use of Jell-O indicates. See Kathleen Norris, Dakota: A Spiritual Geography, as to the social significance of Jell-O. My own take on the dissemination of this addition to Great Plains foodways is that Extension played a big role. Jell-O had the cachet of modernity. Grandma's icebox cake was always made with canned pineapple and lemon Jell-O.
- 3-ounce pack of lemon Jell-O
- Hot water as directed on package
- 12 large marshmallows
- 1 cup crushed graham crackers
- 1/2 stick melted butter
- 1 pint of whipping cream
- 1 cup crushed pineapple
- 1 cup chopped nuts
With the abundance of gooseberries from my garden in North Dakota, I've begun making an icebox cake using home-canned gooseberries instead of pineapple. This is wonderfully tangy.
- Prepare the Jell-O with hot water according to package directions.
- Melt the marshmallows into the Jell-O mix.
- Refrigerate the Jell-O mix until it is half-set.
- While the Jell-O sets, put the graham cracker crumbs and the melted butter into the bottom of a cake pan and press them into a crust.
- Refrigerate the crust.
- Whip the cream in a mixing bowl.
- Mix in the pineapple, the nuts, and the half-set Jell-O mixture.
- Pour the mix onto the crust, top with a few graham cracker crumbs, and refrigerate until set.