Blackberry and Lemon Mango Icebox Cake
This cake is perfect for summer. It stays cool in the refrigerator until just before serving.
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Ingredients
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- 2 cups vanilla wafer cookies
- 4 tablespoons Hiland butter
- 1 1/2 cups Hiland whipping cream
- 1 package Hiland cream cheese, softened
- 1 Suans Mango Lemon Fruit Butter
- 16 ounces fresh blackberries
- 4 ounces fresh blueberries
- 4 ounces fresh raspberries
- Refrigerate at least 30 minutes.
- Beat whipping cream with an electric mixer until stiff peaks form; set aside.
- Press remaining crumb mixture into a 9-inch pie plate or springform pan, forming a crust layer in the base of the pan.
- Refrigerate at least 30 minutes.
- Beat whipping cream with an electric mixer until stiff peaks form; set aside.
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
- Add ⅓ of the Mango Lemon Fruit Butter, and fully incorporate. Repeat by adding the remaining 2/3, making sure to scrape down the bowl and fully incorporate all ingredients.
- Gently fold in the whipped cream mixture
- Spread half of the Mango Lemon Cream on top of the crust.
- Make a layer of the fresh blackberries and top with second half of the mixture, then place the crumb garnish on top.