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Cinnamon Roll Strudel Icebox Cake

Cinnamon Roll Strudel Icebox Cake
  • Prep 15 min
  • Total 4 hr 15 min
  • Ingredients 5
  • Servings 8
This simple icebox cake featuring layers of Pillsbury™ Toaster Strudel™ cinnamon roll pastries is easy and delicious.
By Amy Erickson
Updated November 28, 2014

Ingredients

  • 2 tablespoons ground cinnamon
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 box (23 oz) Pillsbury™ Toaster Strudel™ Frozen Cinnamon Roll Pastries (12 pastries)
  • Additional ground cinnamon
  • 1/2 cup caramel topping

Steps

  • 1
    Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
  • 2
    Stir cinnamon into whipped topping. Spread thin layer of whipped topping in bottom of pan. Add single layer of pastries. Spread pastries with more whipped topping; add another layer of pastries. Continue until all pastries are used. Spread top with whipping topping.
  • 3
    Sprinkle lightly with additional cinnamon. Cover pan tightly with plastic wrap. Freeze at least 4 hours or overnight.
  • 4
    To serve, remove cover of plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan. Gently and slowly peel off plastic wrap.
  • 5
    Drizzle pastry icing and caramel topping over cake. If desired, sprinkle lightly with additional cinnamon. Cut into slices; serve immediately.

  • You can add any stir-ins that you'd like, such as chocolate chips, nuts or raisins.
  • Get creative with the toppings, too. You can use some fresh fruit or even pie filling!

No nutrition information available for this recipe
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