Berry and Gingersnap Icebox Cake
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Serves: 12 servings
Festive red raspberries and juicy blueberries stud this deceptively easy gingersnap icebox cake.
  • 2½ cups heavy cream
  • ½ cup sour cream
  • 3 tablespoons powdered sugar, plus more for dusting
  • 52 thin gingersnap cookies
  • 8 ounces each raspberries and blueberries
  1. Beat the cream and sour cream together using a hand mixer (or stand mixer) until slightly thickened, add the powdered sugar and beat until you reach a soft, medium peak. Layer 13 cookies on a platter to create the base of the “cake”, spread ¼ of the whipped cream mixture over the cookie base and sprinkle a few berries over the top--repeat with the remaining cookies, cream, and berries to create 4 layers ending with the cream. Pile any remaining berries on top of the “cake” and refrigerate for several hours (a minimum of 6 and up to overnight). Dust with powdered sugar before serving and slice like a traditional cake.
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