Well it was not so long ago (or maybe it was) that I promised to publish this recipe on the back of ‘Taste This!’ and while entirely unintentional I have to say that the timing is now ideal – it’s summer and what better dessert to make than an ice box cake. (Yes, Foodies, you are safe, no techy talk on this post – just straight up FOOD and it’s the DESSERT variety). Shall we un-cook it? I feel more like a mad scientist concocting new recipes that don’t involve the stove than a cook but due to lack of better lingo – shall we?
Whipped Berry Bliss Ice Box Cake
2 cups fresh berries (or if frozen, thaw and drain)
2 cups fresh strawberries
1 can (14 oz.) sweetened condensed milk
¼ cup lemon juice
½ cup white chocolate chips, finely chopped
2 containers (8 oz. each) frozen whipped topping (like Cool Whip), thawed
8-10 Oreo cookies, finely chopped
1 TBS butter, melted
Line a 9×5 inch loaf pan with foil, making sure that the ends of the foil extend over the sides of the pan.
Mash two cups of the berries in a large bowl.
Add condensed milk, juice, chocolate and 2 cups of the whipped topping then mix well.
Pour into prepared pan.
Mix chopped cookies and butter and then spoon over whipped topping mixture.
Cover with ends of foil and gently press cookie mixture into whipped topping mixture.
Freeze 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil.
Spread remaining whipped topping onto top and sides of dessert.
Slice remaining 2 cups of strawberries; arrange over dessert.