Blueberry Vanilla Icebox Cake
Recipe - ShopRite of Somerville
Blueberry Vanilla Icebox Cake
Prep Time20 Minutes
Servings11
0Ingredients
2 ½ cups Bowl & Basket heavy cream
⅓ cup Bowl & Basket powdered sugar, sifted
2 tsp Wholesome Pantry vanilla
1 jar Wholesome Pantry Blueberry Preserves
1 box Bowl & Basket Graham Crackers
Fresh blueberries, for decorating, if desired
Directions
- Line a 9x5 loaf pan with plastic wrap (this is essential so you can easily remove the icebox cake when it's frozen!). Set aside until ready to assemble the cake.
- In a large bowl, beat cream, powdered sugar, and vanilla until medium peaks. The whipped cream should resemble pudding. In a separate bowl, loosen the blueberry preserves with 2-3 tbsp of water or lemon juice.
- Assemble the cake: begin by placing a few tablespoons of whipped cream in the bottom of the prepared loaf pan to act as a glue. Place graham crackers across the bottom to make an even layer (breaking them into smaller pieces as needed).
- Top the graham crackers with an even layer of ⅔ cup whipped cream, then a layer of half the blueberry preserves. Repeat with another layer of whipped cream, then repeat the entire process once more, layering graham crackers across the top followed by whipped cream, the rest of the blueberry preserves, and ending with the rest of the whipped cream.
- Top with blueberries if desired, then wrap tightly with plastic wrap and place in the freezer for at least 3 hours or up to 2 days.
- When ready to serve, gently remove from the pan using the plastic wrap. Place on the desired platter and let defrost in the fridge for 1 hour before slicing and serving.
20 minutes
Prep Time
0 minutes
Cook Time
11
Servings
Shop Ingredients
Makes 11 servings
Bowl & Basket Heavy Whipping Cream, one pint
$4.29$4.29/pt
Bowl & Basket Confectioners Sugar, 32 oz
$2.99$1.50/lb
Wholesome Pantry Organic Pure Vanilla Extract, 2 fl oz
$7.49$3.75/fl oz
Bonne Maman Wild Blueberry Preserves, 13 oz
On Sale!
$4.99 was $6.99$0.38/oz
Bowl & Basket Sugar Honey Graham Crackers, 3 count, 14.4 oz
$2.99$0.21/oz
Fresh Blueberries, 18 oz
$6.99$0.39/oz
Directions
- Line a 9x5 loaf pan with plastic wrap (this is essential so you can easily remove the icebox cake when it's frozen!). Set aside until ready to assemble the cake.
- In a large bowl, beat cream, powdered sugar, and vanilla until medium peaks. The whipped cream should resemble pudding. In a separate bowl, loosen the blueberry preserves with 2-3 tbsp of water or lemon juice.
- Assemble the cake: begin by placing a few tablespoons of whipped cream in the bottom of the prepared loaf pan to act as a glue. Place graham crackers across the bottom to make an even layer (breaking them into smaller pieces as needed).
- Top the graham crackers with an even layer of ⅔ cup whipped cream, then a layer of half the blueberry preserves. Repeat with another layer of whipped cream, then repeat the entire process once more, layering graham crackers across the top followed by whipped cream, the rest of the blueberry preserves, and ending with the rest of the whipped cream.
- Top with blueberries if desired, then wrap tightly with plastic wrap and place in the freezer for at least 3 hours or up to 2 days.
- When ready to serve, gently remove from the pan using the plastic wrap. Place on the desired platter and let defrost in the fridge for 1 hour before slicing and serving.