Ingredients

The following ingredients have 4 Servings
  • 2 ounces cream cheese (, softened)
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ cup heavy cream
  • 2 sheets graham crackers ((1-ounce/30g) or use vanilla or chocolate wafers)
  • ½ cup fresh blueberries

Instruction

  • Place the cream cheese, sugar, and vanilla in a medium-sized bowl and beat well with an electric hand mixer. Set the bowl aside.
  • In a separate small bowl, whip the cold cream with an electric mixer until the cream holds thick peaks.Use cold cream because cold cream whips better. You can also use a whisk to beat the cream until stiff peaks begin to form. This is an arm workout, switch arms if you need to.
  • Gently fold the whipped cream into the cream cheese mixture and blend well.
  • Layer the bottom of a small dessert dish with graham crackers. Break them up if necessary.I use a 10-ounce ramekin when making a single icebox cake. For best results use a dish of similar size.
  • Gently spread half of the cream mixture evenly over the cookies.
  • Place half of the blueberries on top of the cream.
  • Cover the berries with a second layer of graham crackers.
  • Top the second layer of graham crackers with the remaining cream mixture and the rest of the blueberries.
  • Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.