We generally love to have a natively constructed dessert on the table, however, at times, turning on the oven is simply excessively hot. This Cherries and Cream Icebox Cake helps with that. This stunning mealtime dessert resembles a traditional Southern layer cake, but no baking is required. Cool, smooth (make ahead!) On a hot day, dessert is a real treat.
This beautiful, no-bake dessert is made up of layers of graham crackers, a cool whipped filling, and cherry preserves. The majority of icebox cakes are made with whipped cream ice cream, but this one has a base mixture of whipped cream and cream cheese, the secret ingredient. The whipped cream, with a light pink shade and a smidgen of almond, coordinates well with the strips of pureed cherry jam that go through the layers of this pastry. It can be constructed as follows: Place one tablespoon of preserves in the middle of each layer of whipped cream. Drag and swirl the preserves evenly throughout the whipped cream with a wooden skewer or a knife tip.
Subsequent to chilling for 8 hours (or short-term), the graham saltines mellow and are handily cut. Quick point: This cherry icebox cake can be cut cleanly with a serrated knife.
Ingredients:-
12 ounces plus 1 tablespoon cherry preserves (starting at one ounce container, like Bonne Maman).
Divided 4 cups of heavy whipping cream.
2 teaspoons vanilla concentrate, separated.
¾ teaspoon almond separate, isolated.
1 (8-oz.) pkg. cream cheese became softer.
¾ cup in addition to 3 Tbsp. divided powdered sugar.
21 Graham crackers (from 1 [14.4-oz.]) measuring 2 14 x 5 inches pkg.]).
For a garnish, fresh cherries.
INSTRUCTION:-
Step 1:
In a food processor, process cherry preserves until completely smooth, about one to two minutes. place aside.
STEP 2:
Using a stand mixer fitted with a whisk attachment, beat 3 cups of cream, 1 teaspoon of vanilla, and 12 teaspoons of almond extract on medium speed until foamy, about 30 seconds. Beat for one to two minutes at a medium-high speed until stiff peaks form; put away.
STEP 3:
Using an electric mixer on medium speed, beat cream cheese, 1/4 cup powdered sugar, and 3 tablespoons of pureed cherry preserves in a large bowl until smooth and completely combined, about 2 minutes. To thoroughly combine the cream cheese mixture, gently fold in one-third of the whipped cream mixture. Rehash in 2 additional options with the leftover whipped cream combination.
STEP-4:
Softly cover a 9-inch springform dish with a cooking shower. Line the lower part of the container with a layer of graham wafers, breaking them to cover the base (you can definitely relax in the event that there are a few little holes). Spread 2 cups whipped cream combination over graham wafers. Add 1 tablespoon of pureed cherry preserves to each serving; Use a knife’s tip or a wooden skewer to swirl. Rehash layers 3 additional times with the leftover graham wafers and whipped cream combination and 3 tablespoons of the excess jelly, finishing with whipped cream blend jam. Cover; chill between 8 and 24 hours.
STEP 5:
In a stand mixer fitted with a whisk attachment, beat the remaining 1 cup of cream, 1 teaspoon of vanilla, and 14 teaspoons of almond extract on medium speed until foamy, about 30 seconds, before serving. Add the remaining three tablespoons of powdered sugar gradually while increasing the speed to medium-high; beat until medium pinnacles structure, 1 to 2 minutes. Take the cake out of the springform pan Spread whipped cream on top. Bit staying 1 tablespoon jelly onto whipped cream; Using a knife’s tip or a wooden skewer, gently swirl. Add fresh cherries on top.