Name: Red, White And Blue Icebox Cake
Yield: 4 servings
Ingredients: 3 cups sliced strawberries; 5 cups raspberries; 1/3 cup sugar; 1/2 cup seedless strawberry preserves; 1 None orange, zested and juiced; 16 oz white chocolate; 3 tubs cool whip; 16 oz cream cheese, at room temperature; 3 pkgs (11.5 oz) Entenmann's all butter loaf cake, cubed; 1 None pint blueberries

Servings: persons

3 cups sliced strawberries
5 cups raspberries
1/3 cup sugar
1/2 cup seedless strawberry preserves
1 None orange, zested and juiced
16 oz white chocolate
3 tubs cool whip
16 oz cream cheese, at room temperature
3 pkgs (11.5 oz) Entenmann's all butter loaf cake, cubed
1 None pint blueberries

1
In a bowl, combine strawberries, raspberries, sugar, strawberry preserves, 1 teaspoon of orange zest and 2 tablespoons of orange juice. Mash with potato masher to combine. Let stand for 30 mins.
2
Melt white chocolate and cool. In a bowl, beat cream cheese until smooth. Add 1 tub whipped cream. Beat until smooth. Add remaining whipped cream and cooled white chocolate. Beat until smooth.
3
Line the inside of 8 inch spring form pan with parchment cut to measure 5.5 inches tall. Secure with tape or staples. Arrange cake cubes tightly in the bottom of the pan. Spread 2 cups of berry mixture. Let stand for 10 mins so the cake absorbs juices. (This makes it easier to spread the cream.)
4
Spread 1/3 of the cream mixture over the berry mixture. Repeat with second and third layer, ending with cream. Refrigerate overnight or freeze for 4 hrs. Unmold and transfer to a serving platter. Cover the top with blueberries and garnish as desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Red, White And Blue Icebox Cake

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