This allows the berries, pudding, and cake to soften up a bit instead of serving the cake completely frozen. Step 4: Remove from the freezer beforehand and slice to serve.Ībout an hour before you’re ready to serve your icebox cake, take it out of the freezer and transfer it to your serving platter. Finish by topping with the final slice of pound cake.įold the hanging plastic wrap over the top of your icebox cake and then freeze for a minimum of 12 hours or overnight. Top the berries with about a third of the whipped cream, and then repeat the layering steps. ![]() Then, spread half of the lemon pudding over the pound cake, followed by half of the berry preserves or jam, then about a third of the berries. Place one slice of the pound cake in the bottom of your loaf pan to start. Next, layer the ingredients of your icebox cake into the plastic wrap lined loaf pan. Step 3: Layer the lemon berry icebox cake ingredients in the loaf pan and freeze. Once your pan is lined with plastic wrap, it’s time to build your lemon berry icebox cake. You may need to use two sheets and cross them one over the other like a plus sign. This will help you remove the cake from the pan when you take it out of the freezer, so don’t skimp on the plastic wrap. Line a bread loaf pan with enough plastic wrap to extend completely over the sides of the pan. ![]() When your pudding has fully set, you can start layering your lemon berry icebox dessert! Step 2: Prepare your loaf pan.īefore you can start layering your ingredients into a beautiful summery stacked dessert, you need to prepare the loaf pan. Then, while your pudding is setting up, you can prep the pound cake loaf by slicing it into three layers of equal thickness like this: Once you’ve got your ingredients together, first make the lemon pudding according to package instructions so that it can start setting up in the fridge. 12 oz of fresh or frozen berries – I used fresh raspberries and blueberries for the inner layers of my icebox cake, and I added some blackberries to the mix for the pretty topping.½ cup berry flavored preserves or jam of your choice – I used a combination of wild blueberry and raspberry preserves.2 cups milk – Needed to prepare the pudding.1 Sara Lee’s frozen pound cake – But you can substitute any store-bought loaf style pound cake.One of the great things about this icebox cake is that it calls for simple ingredients that are easy to find, and you can easily substitute your favorite variety of jam or a different flavor of pudding. Here’s how to do it: Step 1: Prep your ingredients. This lemon berry icebox cake is super simple to make, so it’s the perfect summer dessert for your next backyard party! Just layer together the ingredients and stick this beautiful cake in the freezer.
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