Berry Layer Cake
- Ready In:
- 3hrs 30mins
- Ingredients:
- 6
- Serves:
-
13
ingredients
- 2 cups fresh raspberries
- 1⁄2 cup fresh blueberries
- 2 (12 ounce) containers frozen whipped topping, thawed
- 15 whole cinnamon graham crackers
-
Garnish
- 1 cup fresh blueberries
- 1 1⁄4 cups fresh raspberries
directions
- Have a serving platter with at least a 10 x 8 inch surface ready.
- Puree raspberries and blueberries in a food processor.
- Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.
- Place 1 graham cracker flat on work surface.
- Spread with 1/4 cup berry cream.
- Repeat, stacking layers until you have 5 layers.
- Place stack on its side on serving platter so crackers are horizontally upright.
- Add 10 more layers, sandwiching remaining berry cream and crackers, ending with a cracker.
- Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.
- Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries.
- Refrigerate at least 3 hours.
- Starting at 1 corner, cut cake diagonally for layered effect in 3/4 inch thick slices.
- Cut 4 largest slices in half.
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RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!