Pioneer Woman Blackberry Icebox Cake

Hey there pal, have you ever tried a blackberry icebox cake? If not, let me tell you, you're missing out on one of life's greatest pleasures. Lucky for you, I've found not one, but TWO amazing recipes for this delicious dessert. And guess what? They both come with mouthwatering pictures, so you can drool over them as you read.

Recipe #1: Ree's Blackberry Icebox Cake

Let's start with this heavenly creation from the fabulous Ree Drummond, aka The Pioneer Woman. She knows a thing or two about desserts, let me tell you.

First things first, here's what you'll need:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 sleeves graham crackers
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1/4 cup milk
1 lemon, zested and juiced
2 cups fresh blackberries

Got everything? Great, let's get started.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Set aside.

In another bowl, beat the cream cheese until smooth. Add in the granulated sugar, milk, and lemon zest and juice. Beat until combined.

Fold in the whipped cream until smooth.

Place a layer of graham crackers in the bottom of a 9x13-inch baking dish. Spread a layer of the cream cheese mixture on top, then sprinkle some blackberries on top. Repeat with the remaining ingredients, ending with a layer of the cream cheese mixture and blackberries on top.

Cover and refrigerate for at least 4 hours, or overnight if possible.

When ready to serve, cut into squares and enjoy!

Recipe #2: Blackberry Icebox Cake

Now, if you're feeling a little more adventurous, give this recipe a try. It's a little different, but equally delicious.

Here's what you'll need:

2 cups fresh blackberries
1/4 cup granulated sugar
1/4 cup water
1 teaspoon lemon juice
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
24 honey graham crackers

Let's get started!

In a medium saucepan, combine the blackberries, granulated sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 5 minutes or until the mixture has thickened. Remove from heat and let cool.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Set aside.

In a 9x13-inch baking dish, spread a layer of the whipped cream on the bottom. Place a layer of graham crackers on top, breaking them apart if necessary to fit. Spread a layer of the blackberry mixture on top, then another layer of whipped cream. Repeat the layers, ending with a layer of whipped cream on top.

Cover and refrigerate for at least 4 hours, or overnight if possible.

When ready to serve, cut into squares and enjoy!

There you have it, folks. Two incredible recipes for blackberry icebox cake. I suggest you make both and compare which one you like better. Or just make both and indulge in all the deliciousness, because life is short and dessert is meant to be enjoyed.

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