Use a little, use a lot! Use up to 8oz of jam for a fruitier flavor and make this easy peasy by using frozen whipped topping instead of making whipped cream.
Ice Box Cake
- 1 cup whipping cream
- 1 8oz package of cream cheese, softened
- 1/2c Potlicker marmalade or jam
- ½ tsp lemon extract (optional)
- 1 9” prepared pie crust
In a medium mixing bowl, use an electric mixer to whip the cream into stiff peaks.
In a large mixing bowl beat cream cheese on medium speed until smooth, add marmalade and lemon extract, beat until combined. Use a rubber spatula to fold whipped cream into the mix.
Pour marmalade/jam cream into pie shell and freeze for at least 1 hour. Garnish with fresh fruit. Serve cold, store in the refrigerator or freezer.
Nancy Warner 