Yield: 12 servings
Ingredients:
For the berry sauce:
- 3 cups frozen Wyman’s Cherry Berry & Kale
- 1/3 cup granulated sugar
- 1/2 cup water
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
For the icebox cake:
- 12 ounces cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cups cold heavy cream
- 2 teaspoons vanilla extract
- 1 (9-ounce) box of chocolate wafer cookies
- Crushed chocolate wafer cookies, for garnish
Directions:
For the berry sauce:
- In a medium saucepan, bring the Cherry Berry & Kale, sugar and water to a boil. Add the cornstarch mixture to the saucepan and cook for about 2 minutes, until thickened. Add the sauce to a blender or food processor and process until smooth. Allow to cool completely.
For the icebox cake:
- Line the sides of a 9-inch springform pan with parchment paper.
- In a large bowl, beat together cream cheese and powdered sugar until smooth and creamy. Slowly add in the heavy cream while beating on low speed. Add vanilla and 1/3 of the berry sauce, increase speed to medium and beat until stiff peaks form.
- Line the bottom of the springform pan with an even layer of chocolate wafer cookies.
- Spread 1/3 of the cream cheese filling over the cookies and drizzle with 1/3 of the berry sauce. Repeat layers two more times.
- Cover the icebox cake and refrigerate for at least 4 hours. Garnish with crushed chocolate wafer cookies.
