90s Recipe-不用烤箱冰莓蛋糕

NO BAKE MIXED BERRY ICEBOX CAKE No Bake Mixed Berry Icebox Cake is the perfect easy summer dessert. Made with four berries instead of triple berry. Best of all, made with just a few ingredients and 10 minutes of prep time containing fresh whipped cream, cream cheese, graham crackers, and fresh strawberries, blueberries, blackberries and raspberries. A patriotic choice for any Fourth of July celebration or party! With summer in full swing, most of our weekends are filled up with birthday parties, visiting family and summer barbecues. If you guys have hung around here long enough, you know my favorite treat to make during the heat are icebox cakes. They are seriously so easy to make and perfect for making ahead the night before. This No Bake Mixed Berry Icebox Cake is just a slight variation of my Strawberry Cheesecake Icebox Cake which is a popular reader favorite. It’s got four berries instead of a triple berry mixture –> blackberries, blueberries, raspberries and strawberries which are all nestled in between whipped cream, cream cheese and graham crackers that soften into an airy cake-like texture as it rests in the fridge. It’s so light and refreshing and you can easily add in some chopped nuts, a drizzle of chocolate or whatever you have on hand! Ingredients 3 1/2 cups freshly whipped cream, divided (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip) one 8 ounce package cream cheese, softened to room temperature 12 graham crackers 2 1/2 cups mixture of fresh blackberries,blueberries, raspberries and hulled and sliced strawberries, divided leaving the prettiest slices for the top Optional Toppings crushed graham cracker crumbs chopped nuts drizzle of chocolate powdered sugar for dusting Instructions Report this ad To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping. In a separate large bowl, beat the cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom. Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of mixed berries. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of berries. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly. Place the last layer of the prettiest mix of berries reserved for the top. Sprinkle on graham cracker crumbs on top. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired. Notes *To make this icebox cake in a 9x13 pan, increase the amounts by 1.5 *You can replace cream cheese with prepared cheesecake pudding or vanilla pudding if desired.. Just mix in with the 3 cups of whipped cream. From: Life made sweeter-Kelly Availble from: http://lifemadesweeter.com/2016/06/no-bake-mixed-berry-icebox-cake/