Blackberry and Lemon Mango Icebox Cake
This cake is perfect for summer. It stays cool in the refrigerator until just before serving.
2 cups vanilla wafer cookies
4 tablespoons Hiland butter
1 ½ cups Hiland whipping cream
1 package Hiland cream cheese, softened
1 Suan’s Mango Lemon Fruit Butter
16 ounces fresh blackberries
4 ounces fresh blueberries
4 ounces fresh raspberries
Step 1Pulverize the vanilla wafers in the food processor until the crumbs are fine in texture.
Step 2Begin adding the cold butter one tablespoon at a time until fully incorporated. Reserve 3 tablespoons of this mixture to later garnish the top of the cake.
Step 3Press remaining crumb mixture into a 9-inch pie plate or springform pan, forming a crust layer in the base of the pan.
Step 4Refrigerate at least 30 minutes.
Step 5Beat whipping cream with an electric mixer until stiff peaks form; set aside.
Step 6In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
Step 7Add 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.
Step 8Gently fold in the whipped cream mixture.
Step 9Spread half of the Mango Lemon Cream on top of the crust.
Step 10Make a layer of the fresh blackberries and top with second half of the mixture, then place the crumb garnish on top.
Step 11Freeze for 4 to 24 hours or until firm. Garnish with fresh berries.