Blueberry Peaches and Cream Icebox Cake

Make magic with whipped cream seasoned with our Taste the Seasons Peaches and Cream mix, fresh blueberries and gingersnaps as they transform into an icebox cake! Ideal as an easy no-bake summertime dessert.


1 pint heavy cream

1 package Taste the Seasons Peaches and Cream mix

2 cups fresh blueberries

About 38 gingersnaps


In a large mixing bowl, beat the cream until soft peaks form. Transfer about 1/4 cup to a 9x9-inch baking dish to cover the bottom.

Add the Peaches and Cream mix to the whipped cream in the mixing bowl and continue to beat until stiff peaks form.

Place a layer of gingersnaps on top of whipped cream in the baking dish, breaking some to form a full layer. Gently spread 1/3 of the seasoned whipped cream over the ginger snaps; sprinkle about 1/3 of the blueberries on top. Repeat layers twice.

Loosely cover with plastic wrap and refrigerate at least 4 hours or overnight to allow the gingersnaps to soften.

Makes 9 servings