No Bake Berry Ice Box Cake
Servings: 12
Ingredients
- 10,5 oz/ 300 g graham crackers , or petit beurre cookies
- ⅔ cup/ 150 ml milk
- ¾ cup/ 175 g cup cream cheese
- ⅞ cup/ 200 ml heavy cream, cold
- 1 ½ cups/ 350 g greek yogurt
- ⅓ cup/ 120 ml maple syrup
- 2 teaspoon vanilla extract
- 10,5 oz/ 300 g strawberries
- 10,5 oz/ 300 g blueberries
Instructions
- In a large bowl combine heavy cream, greek yogurt and cream cheese (all refrigerated for at least 6 hours), vanilla and maple syrup. Using an electric mixer beat at high speed for 4-5 minutes or until the mixture thickens and becomes creamy.
- Pour the milk in a soup plate. Dip quickly some of the graham crackers (or cookiein the milk and arrange them on the bottom of a rectangular pan. Cover with about ⅓ of the prepared filling.
- Arrange about ⅔ of the blueberries on top.
- Continue with another layer of soaked crackers and a layer of filling.
- Slice lengthwise about ⅔ of the strawberries. Arrange them on top of the filling.
- Finish with a third layer of cookies and the rest of the filing.
- Cover the cake with cling film and let it stay in the fridge for 6-8 hours or overnight.
- Before serving decorate with the rest of the strawberries and blueberries.
Notes
- Store the cake in the fridge for 3-4 days, covered with plastic wrap.
- You can use any kind of berries for this Icebox Cake
- Instead of maple syrup use powdered sugar, agave syrup, stevia powder or any other sweetener you might like. Beware that the resulting taste might be different.
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