Icebox cake is the perfect dessert for those dog days of summer when you don't want to turn on the oven. This simple and satisfying treat requires little effort and can be customized to your liking!
Since it's been so hot, I have avoided turning on the oven. Our air conditioner is already working overtime, so it doesn't make sense making the house even hotter.
This dessert came together extremely quickly and probably took less than 5 minutes to assemble. I let the freezer do all the work to meld all the flavors together. My husband enjoyed this icebox cake one evening after a hot day and said that it was just as good as the blueberry lemon version with all the fancy ingredients. Guess sometimes less is more.
Fruit jam icebox cake
- Graham crackers
- Mascarpone/Greek yogurt filling (recipe from here)
- Your favorite fruit jam
Line a standard loaf pan with plastic wrap or parchment paper and ensuring there is an overhang on the sides. Arrange graham crackers on the bottom to fill the pan. You may need to break up some graham crackers to fit.
Top with a layer of the mascarpone/Greek yogurt filling. Then top with your favorite fruit jam. Repeat for as many layers as you like (I only had enough filling for 2 layers). Top with a final layer of the mascarpone and freeze for at least 4-5 hours.
To serve, remove the cake from the pan by lifting the plastic wrap or parchment paper. Slice with a hot knife and top with fresh fruit if desired.
Keep the icebox cake covered and in the freezer. It will keep for at least a week.
Yield: About 2-4 servings
Source: An Eva Bakes original; filling from here