FRUIT-TOPPED ICEBOX CAKE
MAKES 8 SERVINGS.
7 cups mixed berries
2 tbs sugar
Grated zest and juice of 2 lemons
8 oz pkg cream cheese
1 cup powdered sugar
2 tsp vanilla
3 cups heavy cream
12 oz lemon cookies
Toss 2 cups berries with 1 tbs sugar and juice of 1/2 lemon in a bowl, set aside 30 min. to macerate. Puree 1 cup berries in a blender until smooth. Refrigerate remaining berries. Beat cream cheese, powdered sugar, vanilla, zest of both lemons, and juice of 1 lemon in a bowl until fluffy. Add cream, beat until stiff peaks form. Transfer half of whipped cream mixture to a separate bowl, fold in berry puree. *Line a loaf pan with plastic. Spread 1 cup plain whipped cream mixture in pan. Cover with a layer of cookies. Spread 1 cup berry whipped cream over cookies. Top with half the macerated berries and another cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream, and remaining macerated berries and berry whipped cream. Top with another layer of cookies. Cover with plastic, refrigerate 6 hours. *Before serving, toss remaining berries with remaining sugar and juice of 1/2 lemon in a bowl, set aside to macerate 30 min. Uncover cake, invert onto a platter, remove plastic. Cover with plain whipped cream. Top with macerated berries. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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