These personal-sized layered cakes are reminiscent of that favorite summertime frozen treat-on-a-stick and are just as portable, packed in Mason jars.
Recipe courtesy of Cooking Channel
Orange and Cream Icebox Cake
Total:
6 hr 5 min
Prep:
5 min
Inactive:
6 hr
Yield:
4 servings
Level:
Easy
Total:
6 hr 5 min
Prep:
5 min
Inactive:
6 hr
Yield:
4 servings
Level:
Easy
Total:
6 hr 5 min
Prep:
5 min
Inactive:
6 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons thawed orange juice from concentrate
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • One 15-ounce can mandarin orange segments in light syrup, drained
  • 24 round vanilla wafer cookies from one 30-ounce box, such as Nilla Wafers

Directions

Special equipment: four 8-ounce Mason jars

Combine the cream cheese, orange juice concentrate, sugar and vanilla in a large bowl and begin to beat with an electric mixer on medium-low speed, increasing the speed as the mixture comes together and is smooth, about 1 minute. Add the heavy cream and beat, increasing the speed to medium-high until soft peaks form, about 2 minutes.

Set aside 4 mandarin orange segments for garnish. In each Mason jar, place 2 cookies in one layer in the bottom. Break one of the cookies to fill any large gaps. Next, spread 2 tablespoons of the whipped cream mixture in each jar, topped by 3 to 4 mandarin segments in each. Repeat the layering with 2 more cookies, 2 tablespoons cream and 3 to 4 mandarin orange segments per jar 2 more times, for a total of 3 layers. For the very top layer of mandarin segments, instead of 3 to 4 pieces, garnish with a single reserved mandarin orange segment.

Refrigerate for at least 6 hours and up to 12 hours to allow the cookies to soften.

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