Ingredients

The following ingredients have 13 Servings
  • 12 oz cream cheese, room temperature
  • 3/4 cup sugar
  • 1/2 cup + 2 tbsp milk, divided
  • 2 1/2 cups heavy whipping cream, cold
  • 1 1/4 cups powdered sugar
  • 2 1/2 tsp almond extract
  • 3 tbsp raspberry jam
  • 4 oz fresh raspberries, chopped
  • Five 4.7 oz boxes Walkers shortbread (I used the Walkers Pure Butter Shortbread Highlanders)
  • 3/4 cup heavy whipping cream, cold
  • 6 tbsp powdered sugar
  • 1 1/2 tbsp raspberry jam
  • Fresh raspberries

Instruction

  • Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
  • 2. To make the mousse, beat cream cheese and sugar for together in a large mixer bowl until smooth.
  • 3. Add 2 tablespoons of milk to the cream cheese mixture and beat until smooth. Set the cream cheese mixture aside and make the whipped cream.
  • 4. Whip heavy whipping cream and powdered sugar on high until stiff peaks form.
  • 5. Carefully fold whipped cream into cream cheese mixture.
  • 6. Divide the mousse between two bowls. You’ll want about 2/3 of the mixture in one bowl and the rest in another.
  • . Gently fold the almond extract into the larger amount of mousse. Set aside.
  • . Gently fold the raspberry jam into the smaller amount of mousse. Fold the raspberries into the raspberry mixture. Set aside.
  • . Place the remaining 1/2 cup of milk in a small bowl. Place a single layer of shortbread cookies into the bottom of the pan, dipping each into the milk before adding.
  • 0. Top the cookies with about 1/2 of the almond mixture and spread into an even layer.
  • 1. Place another layer of shortbread cookies on top of the almond mixture, dipping them in the milk first.
  • 2. Top the cookies with the raspberry mixture and spread into an even layer.
  • 3. Place another layer of shortbread cookies on top of the raspberry mixture, dipping them in the milk first
  • 4. Spread the remaining almond mixture evenly on top of the cookies.
  • 5. Refrigerate cake until firm, 4-5 hours or overnight.
  • 6. Once firm, remove icebox cake from pan and set on a serving plate.
  • 7. To make the whipped cream for on top, whip heavy whipping cream, powdered sugar and raspberry jam on high until stiff peaks form.
  • 8. Pipe swirls of the raspberry whipped cream around the top edge of the cake and finish it off with fresh raspberries. Refrigerate until ready to serve.