Fridge Queen Cake
When your refrigerator becomes the key to making an amazing dessert, you have to give credit where credit is due. This palace-worthy, Fridge Queen Cake is a royal way to turn any day into a bright, summer-fresh experience! This slice of majesty is packed with juicy, ripe blackberries smoothly blended with tangy cream cheese and cool, creamy whipping cream, all layered and reigning atop a sweet, crunchy-soft graham cracker crust. Just pop this exquisite Fridge Queen Cake into the icebox (aka your freezer) for a bit and create a glorious new monarchy of deliciousness all for yourself! All hail the Queen!
Ingredients
- 2 cups whipping cream
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) jar blackberry spread
- 10 ounces fresh blackberries, plus more, to taste, for garnish
- 18 graham cracker rectangles
- mint leaves, to taste, for garnish
Directions
- 1
Line an 8x8-inch square pan with aluminum foil.
- 2
In a medium mixing bowl, add the whipping cream and beat with an electric mixer on medium-high speed until stiff peaks form.
- 3
In a large mixing bowl, add the cream cheese and beat with an electric mixer on medium-high speed until smooth.
- 4
Add the blackberry spread to the cream cheese and beat on low speed until just combined.
- 5
Add 1/2 of the whipped cream and 10 ounces of the fresh blackberries to the cream cheese mixture and fold together with a spatula.
- 6
Lay 6 of the graham crackers along the bottom of the prepared pan, ensuring the bottom of the pan is covered with the graham crackers.
- 7
Spread 1/3 of the cream cheese mixture over the top of the graham cracker layer.
- 8
Repeat the layers twice, taking care to spread each layer evenly.
- 9
Top the cake with the remaining whipped cream.
- 10
Cover the pan and transfer it to the freezer until firm, at least 4 hours and up to 24 hours.
- 11
Garnish the cake with the extra blackberries and the mint.
- 12
Serve.