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Receta Blueberry Ice Box Cake
by Julie Evink

Now there are many different ways to make an ice box cake. Most of the time I go with a graham cracker as the crunch layer. But this time I wanted a round cake, so I mentioned to the hubs that I would love for him to pick me up some sort of thin wafer type cookie to use. I had a thin gingersnap or lemon cookie in mind. But he came home with these thinner style coconut macaroons instead. It wasn’t what I had in mind but really turned out even better than I originally hoped.

After whipping up the creamy filling it’s really as easy as layering it all together & letting the refrigerator do the rest. Just cookies, cream, pie filling & repeat until you reach the top of your pan. Then you just pop it in the refrigerator to let the the cookies soften for a couple hours & it’s done. I told you it was SO EASY! I guess that’s why we make these again & again.

The flavors of the coconut in the cookies with the creamy spread & blueberry pie filling all come together so nicely. It’s absolutely delicious. We will be making this version again & again.

What’s your favorite no-bake treat this time of year?

Blueberry Ice Box Cake

Ingredients

Instructions

Line a tall 8" round cake pan with parchment

Add cookies to the bottom of the pan to make one layer

In a separate bowl - beat cream cheese until soft

Add confectioners sugar & extract - beat until combined

fold in thawed whipped topping

Spread a few spoonfuls over your layer of cookies

Add a layer of blueberry pie filling

Repeat with remaining ingredients until you reach the top of your pan - ending with a dollop of pie filling

Refrigerate at least 2 hours to allow the cookies to soften

I like to make this the night before & freeze. Then transfer to refrigerator in the morning & keep there until serving.

Top with additional blueberry pie filling when serving

3.1

http://www.julieseatsandtreats.com/2015/07/blueberry-ice-box-cake/

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