Ice Box Cake
- 2 cups heavy cream
- 3/4 cup sour cream
- 1 1/4 cup Dillman Farm Blackberry Preserves
- 2 tsp orange zest
- 1 box vanilla wafers
- 1 cup fresh blackberries
- For filling: In a large bowl beat heavy cream with beater until stiff peaks form. Fold in sour cream, 3/4 cup preserves, and orange zest.
- Spread 1 and 1/3 cups of filling into 9 inch pie plate. Top with a layer of vanilla wafers, another 1 and 1/3 cups of filling, and remaining preserves. Repeat twice with wafers and filling, saving some wafers for topping.
- Chill, covered, 8-24 hours. Serve topped with remaining wafers and fresh blackberries.
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