Peachy Blueberry Icebox Cake / #FarmersMarket

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As we continue to pay tribute to #FarmersMarketWeek I thought it might be fun to revisit an oldie but a goodie when it comes to summertime desserts~Peachy Blueberry Icebox Cake! If you haven't had the pleasure to enjoy a taste of this yummy iconic summer pleasure, give it a try! 

This cake is very easy to put together. If you want to make it easier, you can use store bought whipped cream instead of making it from scratch. You can also use the regular size vanilla wafers to decorate the cake, if you don't have any mini's. Either way, it will be amazing!

Peachy Blueberry Icebox Cake
(printable recipe at end of page) 
(Serves 4)


30-40 Nilla Wafers
5-6 Mini Nilla Wafers
3 cups Whipping Cream
3-4 teaspoons Sugar
1 teaspoon Vanilla
2-3 Fresh Peaches, yellow and white
1 cup Blueberries

Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6"-7" on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.

Whip whipping cream on high until it thickens into cream. Add sugar 1 teaspoon at a time, mixing after each addition, tasting to make sure another teaspoon is necessary. Add vanilla while mixing.
 
Peel and cut your fruit. Cut the peaches into bite sized pieces.

 Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
  

On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer. 

Add another layer of cookies, whipped cream, peaches and blueberries.

Add the final layer of cookies, whipped cream, peaches and blueberries. Fold the plastic over the pan and refrigerate overnight.

Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake. 

Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too! 

Slice and enjoy!

Thank you for joining me for #FarmersMarketWeek! I hope you enjoyed my recipes and found something you might like to try! 

Here are more #FarmersMarketWeek recipes from fellow bloggers:

Friday’s Farmers Market Week Recipes

• Basil Peach Mini Pies by Our Sutton Place
• Blueberry Pie by Red Cottage Chronicles
• Cherry Rhubarb Pie by Hezzi-D's Books and Cooks
• Easy Dill Pickles by Palatable Pastime
• Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
• Mini Cheese Ball Appetizers by Family Around the Table
• Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen's Kitchen Stories
• Peach Panzanella Salad by Kate's Recipe Box
• Peachy Blueberry Icebox Cake by The Freshman Cook
• Ratatouille by A Day in the Life on the Farm
• Roasted Pepper Salad by Jolene's Recipe Journal
• Sage & Parsley Walnut Pesto by Savory Moments
• Spicy Mango Salsa by Intelligent Domestications
• Sweet and Easy Corn on the Cob by Making Miracles
• Three Cheese Zucchini Boats by Blogghetti
• Watermelon Sparkling Frosé by A Kitchen Hoor's Adventures

Here is your printable recipe:






Print

Peachy Blueberry Icebox Cake
Yield: 4-6

Author: The Freshman Cook
Ingredients:
• 30-40 Nilla Wafers
• 5-6 Mini Nilla Wafers
• 3 cups Whipping Cream
• 3-4 teaspoons Sugar
• 1 teaspoon Vanilla
• 2-3 Fresh Peaches, yellow and white
• 1 cup Blueberries
Instructions:
1. Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6"-7" on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.
2. Whip the whipping cream on high until it thickens into cream. Add the sugar 1 teaspoon at a time, mixing after each addition, and tasting to make sure another teaspoon is necessary. Add vanilla while mixing also.
3. Peel and cut your fruit. Cut the peaches into bite sized pieces.
4. Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
5. On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer.
6. Add another layer of cookies, whipped cream, peaches and blueberries.
7. Add the final layer of cookies, whipped cream, peaches and blueberries.
8. Fold the plastic over the top of the cake and refrigerate overnight.
9. Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake.
10. Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too!
11. Slice and enjoy!
https://www.thefreshmancook.com/2020/08/peachy-blueberry-icebox-cake.html
Icebox cake, vanilla wafers, peaches, blueberries, whipped cream, refrigerator cake, icebox cake, summertime dessert, summer dessert
dessert, snack, summer treat
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Chocolate Banana Nilla Wafer Bowl

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Welcome to Day 3 of our "Mini Week " here at The Freshman Cook! Don't forget to enter our giveaway for the "Just Desserts" 25 piece parfait and the "Just Mini Desserts" cookbook. Enter every day up to Sunday at 11:59 pm PST. Leave me a comment telling me what your favorite mini dessert is. You can leave a comment everyday, even the same comment if you want, and for extra entries, like The Freshman Cook on facebook, and follow us. Easy to enter!

Today we made a Mini Chocolate Banana Nilla Wafer Bowl. When my son was growing up he loved Nilla Wafers and Bananas in Vanilla pudding. Of course, so did I and so did my husband. It was our true comfort food.! I even make my son a Nilla Wafer Cake for his birthday every year! Comfort food for the whole family! But I wanted to dress up this favorite of ours, so I added some nutella and gave an old favorite a new look, and it tastes delicious. I hope you think so too!

Mini Chocolate Banana Nilla Wafer Bowl

Old Fashioned Vanilla Pudding

(Katie Anderson-Allrecipes)

Makes enough for 4 1/2 cup bowls

2 tablespoons Sugar

1 tablespoons Cornstarch

1/8 teaspoon Salt

1 cup 2% Milk

1 Egg Yolk, lightly beaten

1 1/2 teaspoons Butter

1/2 teaspoon Vanilla

Everything Else

 1/2 cup Nutella

2-3 tablespoons Milk

Mini Nilla Wafers

1 tablespoon Butter, melted

1 medium Banana

Place the mini nilla wafers in a zip lock bag. 

Roll over them with a rolling pin and crush.

Mix in your melted butter and stir.

Distribute the crushed wafers between the four bowls.

Push the crumbs on the bottom of the bowl 

and up the sides just slightly.

Set aside.

Place the nutella in a saucepan double boiler setup,

and melt it slowly. Add the milk to the melted nutella

and stir until it is smooth and a bit thinner than it was

originally. Let the nutella sit on low 

while you make the pudding.

In a saucepan, combine your sugar, cornstarch and salt.

Gradually stir in your milk.

 Cook and stir over medium heat....

until thickened and bubbly. Reduce the heat, and stir 2

 minutes longer. Remove from heat.

Stir a small amount of the hot milk mixture into the egg mix.

This is tempering your egg. The egg will get used to the

heat a little at a time, and will not curdle or cook.

Return all of the hot milk mixture and the 

egg and milk mix into the saucepan. 

 Stirring constantly, bring the mix to a gentle boil.

Cook and stir for 1 minute.

Gently stir in vanilla and butter.

Cool for 15 minutes.

While the pudding is cooling, dip half of some mini nilla

wafers into the nutella. Place on a plate with wax paper

on it and put in the fridge to set.

Stir the pudding occasionally during the 15 minutes

that the pudding is cooling.

Place a tablespoon of nutella sauce in each bowl.

If you have any extra, distribute it evenly.

Slice a thin piece of banana for each bowl,

and place it in the center of the bowl over the nutella.

Place pudding over the banana.

Place the bowls in the refrigerator for an hour minimum.

Once the pudding is chilled, garnish your bowls.

Slice 4 more pieces of banana. 

Place a slice of banana on top of the bowl

and place a nutella covered mini nilla wafer

next to it.

Enjoy!

Thanks for joining me today!

 Don't forget about our giveaway, and stop by

tomorrow for some more mini dessert!

A Tip of Me Hat, to Ya!

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As a person of Irish heritage, I love St. Patrick's Day! Today, we are celebrating with Leprechaun hats, that are no bake!! They are simple to put together, and tasty too.

 Leprechaun Hats

Nilla Wafers

Marshmallows

Green Candy Melts

Yellow Candy Melts

Black Icing

(ignore the brown melts in the pic)

Cut your marshmallows in half.
Start melting your green candy melts in a double boiler.

For each hat you need 1/2 of a marshmallow and a
nilla wafer.

Put a little dab of the green melted candy melts
on the sticky side of the marshmallow.

Place the marshmallow on the nilla wafer,
sticky side down. Let them dry for
a few minutes.

Stick a skewer in the marshmallow, and dip into your
melted candy melts. Knock off the excess candy melt by
gently knocking the skewer against the edge of the pot.
The melts were very thick for this type of dipping, so
I thinned it with 2 teaspoons of veggie oil, one at a time,
mixing very well in between teaspoons.
Let dry completely.

Melt some of the yellow disks in the microwave.
You don't need many.
Fill a pastry bag with the yellow.

Pipe around the area where the top of the hat
 would meet the brim. Let dry.

Use your black icing to finish.
I used royal icing to finish the hat, and I wish I would
have used it for the yellow band. It would have been easier
to work with, because it is a thicker consistency.

“May your days be many and your troubles be few. 
May all God's blessings descend upon you. 
May peace be within you may your heart be strong. 
May you find what you're seeking wherever you roam.”

Happy St. Patrick's Day!!! 

This post is linked to the following fun parties!:
Works for Me Wednesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Made by Me
 What's on the Menu Wednesday