4th of July Icebox Cake
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!!
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.
Nutrition
Calories: 486kcalCarbohydrates: 23gProtein: 5gFat: 42gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 116mgSodium: 41mgPotassium: 122mgFiber: 1gSugar: 20gVitamin A: 1566IUVitamin C: 17mgCalcium: 104mgIron: 0.2mg
Tried this recipe?Let us know how it was!