There’s no need to heat up the kitchen with this quick and easy no-bake recipe. Enjoy!
Strawberry Blueberry Icebox Cake
- 8 ounces cream cheese, softened
- 4 cups heavy cream
- ¾ cup powdered sugar
- ½ cup strawberry preserves or jam
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 2 sleeves graham crackers
- 1 pound strawberries, trimmed and sliced
- 1 pound blueberries
Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, powdered sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
Arrange about a third of the graham crackers on the bottom of a 9×13-inch baking dish, fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries and blueberries on top in a single layer. Repeat to make three layers of each.
Put the remaining graham crackers in a ziplock plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake and arrange any leftover fruit on top. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours, but preferably overnight. Cut into squares, serve, and enjoy!