Blackberry Icebox Cake

Sunday, June 28, 2015

Old-timey, delicious and packed with fresh berries.
Blackberry Icebox Cake

1 box of graham crackers
1 egg white, beaten
2 cups whipping cream plus 1 1/2 cups for topping
2 - 8 ox. packages cream cheese
1 - 15-17 oz. jar Blackberry or Black Raspberry jam
Fresh blackberries (as many as you desire - I used 1 1/2 - 2 cups of fresh ones, cut in half)

Preheat oven to 375 degrees F.

Place a layer of graham crackers evenly into the bottom of a 9 x 13 cake pan.  Brush with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

In a mixing bowl, whip the 2 cups whipping cream until stiff peaks form. Set aside.

In another mixing bowl, beat the two packages cream cheese until smooth.  Add the jam and beat on low until combined. Fold in the whipped cream and the fresh blackberries.

To create the layered effect, alternate graham crackers with the blackberry cream mixture. I made three layers.

Lastly, whip the remaining 1 1/2 cups whipping cream and cover top.

Cover tightly and freeze for at least 4 hours (I froze it overnight). Thaw for about 15 minutes prior to serving. Garnish with fresh blackberries.

Recipe courtesy of Julianne from Beyond Frosting.


2 comments:

  1. Last time I had an icebox cake was at a church picnic as a child. That looks so easy to make. It would be a delightfully surprising dessert for a Fourth of July party.

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  2. It was extremely easy and so tasty. Did you make it?

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