Preserves - Cookie Icebox Cake
Servings
6 to 8
Difficulty
Beginner
Total Time
6 Hour 30 Minutes
Prep Time
20 to 30 Minutes
Cook Time
Refrigeration: 6 to 24 Hours
Meal Type
Dinner
Dish
Dessert
Protein
Vegetarian
Products Used In This Recipe
About This Recipe
This is so easy to make and so good to eat. Well worth trying plus it is a good cake for the kids to help with or to tackle by themselves.
Ingredients
1 box of your favorite single layer cookies (vanilla or chocolate wafers, graham crackers, almond or gingerbread.)
2 to 3 Tbsp TVF Raspberry Cocoa Preserves
3 Cups Cold Whipped Cream
¾ C Confectioners’ (Powdered) Sugar
2 Tsp Vanilla or 1 tsp Almond Extract
Equipment Needed:
You can use a springform pan for a large cake or smaller flat bottom serving bowls for personal servings.
Mixer
Preparation
Mix the whipped cream and confectioners’ sugar in a large bowl. Add the TVF Raspberry Cocoa Preserves. Mix with the mixer on medium-high speed until soft peaks develop, about 3 minutes Add the vanilla or almond extract. Beat in but do not over mix.
Spread a thin layer of whipped cream in the bottom or a 9-inch springform pan. Arrange a layer of cookies on top of the whipped cream. Top with 1 heaping cup of whipped cream and spread to cover the cookies. Repeat to make 4 to 5 layers, finishing with a layer of whipping cream. Cover loosely with plastic wrap until the cookies soften, 6 to 24 hours.
Use the same directions for the individual servings. Only smaller amounts.
NOTE: The leftover whipped cream will last up to 3 months covered in the freezer, but it is best to use in the 1st month. You can pipe or spoon small amounts onto parchment paper on a tray that will fit into your freezer. After frozen transfer into a covered container.
