Blackberry Icebox Cake
prep: 10 mins
freeze: 4 hrs
total: 4 hrs 10 mins
2 cups whipping cream
1 8-ounce cream cheese, softened
1 10-ounce jar blackberry spread
10 ounces fresh blackberries
18 graham cracker rectangles
Fresh blackberries, lemon peel twist, and/or mint leaves (optional)
In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add blackberry spread. Beat on low speed just until combined. Fold in half of the whipped cream mixture and fresh blackberries.
Line an 8x8 square pan with foil. Lay 6 graham crackers in the bottom of the pan so graham crackers are flat and the bottom of the pan is covered. Spread 1/3 of the ice cream mixture on top of graham crackers. Repeat, layering graham crackers and ice cream to create two more layers, spreading each layer evenly. Top with remaining whipped cream. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh blackberries, lemon peel twist, and/or mint. Makes 8 servings.
Recipe courtesy of Better Homes and Gardens.