Blueberry Ice Box Cake makes 6-10 servings
Needed: 1 package of ladyfingers (soft oval-shaped cookies, you can
use other cookies like vanilla wafers if you prefer), 1 carton (half
gallon) vanilla ice cream, 3 cups frozen blueberries, 1 large jar
marshmallow fluff, 1/3 cup blueberry juice, 1-2 drops blue or purple
food coloring (optional) and whip cream for the top.
Have things ready to go as much as possible, you will want to work
quickly as everything will get softer and more melty as you go. If you
prefer, you can always freeze any layer/step described below while you
prep for the next.
Line a springform pan with ladyfinger cookies along the outside
edge. Spoon softened half of the vanilla ice cream into the bottom of
the pan, use your spoon to evenly spread it. In a bowl combine the
remaining ice cream and 1 cup blueberries. Spoon this on top of the
vanilla layer and use your spoon to even it out. Now sprinkle the
remaining blueberries on top to form another, all blueberry, layer. In a
bowl combine the marshmallow fluff and blueberry juice, I also added a
few drops of blue food coloring just for fun. Mix until well combined
then spoon over the top of the blueberry layer. Freeze the cake for 2-3
hours or over night.
When you are getting ready to serve the cake fill a pastry bag with
whip cream and pipe it on top of the cake in little peaks. Slice and
serve!Most of the recipes are taken from HERE!