Luscious whipped cream and mascarpone cheese, crispy cookies and beautifully sweet strawberries and blueberries, this icebox cake is everything you could ask for in a dessert that will top off your 4th of July celebrations!!
The icebox cake is very similar to a trifle, and was introduced to folks in the United States when the icebox (kitchen appliance) first came out, I suppose as a way to gain popularity in homes. It’s such an easy dessert, and there are so many ways to make it your own, but today we are focusing on my 4th of July version, since it’s just around the corner. I’ve seen them done with cream cheese and condensed milk, wafers and chocolate as well. Since the hubs does not eat cream cheese, I decided to create my own version using mascarpone cheese instead. This helps to stabilize the heavy whipping cream, and I feel levels up this very easy dessert.
I used our Rectangular Cool & Serve for this recipe, here’s some information:
9 X 13 Inch Pan for Picnics & More
Nothing says summer like cold, delicious no-bake desserts, fruit, cheese, and sandwiches served from our 9″ x 13″ (23-cm x 33-cm) Rectangular Cool & Serve. It includes two chilling pucks that will keep your food cool for 4–6 hours and is fridge-, freezer-, and dishwasher-safe. The spill-resistant lid is great for taking food on the go and nests under the base, so serving is easy. We think that’s pretty cool!
Click on the link here to purchase your own, you’ll love it! I can keep this dessert out for HOURS, and it will still be cold, which is a real plus in the hot weather. Okay, let’s jump right in!
Ingredients
- 16 ounces Mascarpone cheese
- 3 ½ cups Heavy Whipping Cream
- 3/4 cup sugar (can lower to 2/3 cup sugar if you prefer less sweet)
- 1 tablespoon vanilla extract
- 2 packages (6.9 ounces each) Pepperidge Farm Butter Crisp Cookies
- 2 cups strawberries, sliced
- 2 cups blueberries
Instructions
Freeze chilling pucks from Rectangular Cool & Serve for 24 hours.
Wash strawberries and blueberries, dry with paper towel. Slice strawberries, and set aside.
Add mascarpone cheese to chilled stainless steel bowl. Whip on low speed for 2 minutes, then add sugar. Whip on medium speed for 2 minutes until mixture begins to get creamy. Turn to high speed, and add in one cup heavy cream and vanilla extract. Continuing whipping on high speed, and add in the rest of the heavy cream. Whip until soft peaks form.
Place chilling pucks into bottom of Rectangular Cool & Serve, then place insert on top. Add cookies to the bottom, then top with half of the whipped cream mixture. Top with half of the strawberries and blueberries, the repeat process with cookies, whipped cream and fruit.
Cover and chill for 2-4 hours until set. Slice and serve.
That’s it! Such an easy dessert to make, and very delicious. Please let me know if you give this a try, and what you think. I would love to hear from you!!
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4th of July Icebox Cake
Equipment
Ingredients
- 16 oz mascarpone cheese
- 3 ½ cups heavy whipping cream
- ¾ cup sugar can lower to 2/3 cup if you prefer less sweet
- tbsp Vanilla Extract
- 2 pkg 6.9-oz each Pepperidge Farm Butter Crisp cookies can substitute another type of crispy cookie
- 2 cups strawberries, sliced
- 2 cups blueberries
Instructions
- Freeze chilling pucks from Rectangular Cool & Serve for 24hours.
- Wash strawberries and blueberries, dry with paper towel. Slice strawberries, and set aside.
- Add mascarpone cheese to chilled stainless steel bowl. Whip on low speed for 2 minutes, then add sugar. Whip on medium speed for 2 minutes until mixture begins to get creamy. Turn to high speed, and add in one cup heavy cream and vanilla extract. Continuing whipping on high speed, and add in the rest of the heavy cream. Whip until soft peaks form.
- Place chilling pucks into bottom of Rectangular Cool & Serve, then place insert on top. Add cookies to the bottom, then top with half of the whipped cream mixture. Top with half of the strawberries and blueberries, the repeat process with cookies, whipped cream and fruit.
- Cover and chill for 2-4 hours until set. Slice and serve.
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