Black Raspberry Icebox Cake
Ingredients
2 cups
heavy cream
¾ cup
Kowalski's Black Raspberry Jam, divided
1 tbsp.
hot water
5 oz. pkg.
Kowalski's Rolled Oat Cookies, divided
Directions
- Line a 9x5" loaf pan with plastic wrap, hanging 2-3" of plastic over the long edges of the pan; set aside.
- In a medium mixing bowl, use an electric mixer or balloon whisk to whip heavy cream until soft peaks form; set aside.
- In a medium mixing bowl, whisk jam with water; set aside.
- Spread whipped cream in a very thin layer on the bottom of the pan (to hold first layer of cookies in place); place 4 ½-5 cookies in a single layer on top, breaking to fit as needed to cover the cream.
- Spread about ⅓ of the jam on top of the cookies.
- Spread approx. 1 ¼ cups whipped cream over jam.
- Place another layer of cookies over whipped cream.
- Spread another ⅓ of the jam over whipped cream.
- Spread another 1 ¼ cups whipped cream over jam.
- Place another layer of cookies over jam.
- Spread remaining whipped cream over jam.
- Cover pan tightly with plastic wrap; freeze for 24 hrs. to 3 days. Reserve remaining jam mixture in the fridge until ready to serve.
- Allow cake to soften in the refrigerator for 1 hr. before serving or set at room temperature for 10-15 min.
- Warm remaining jam mixture in the microwave for 10-15 sec. until loose.
- Remove cake from the pan using the plastic hanging over the sides.
- Put a bit of jam on each serving plate; top with cold slices of cake.
