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Cherry Berry Black Forest Icebox Cake

Cherry Berry Black Forest Icebox Cake

Yield: 12 servings

Ingredients:
For the berry sauce:

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:
  1. 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:
  1. Line the sides of a 9-inch springform pan with parchment paper.
  2. 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.
  3. Line the bottom of the springform pan with an even layer of chocolate wafer cookies.
  4. 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.
  5. Cover the icebox cake and refrigerate for at least 4 hours. Garnish with crushed chocolate wafer cookies.