Blueberry Ice Box Cake makes 6-10 servings
Needed: 1 package of ladyfingers (soft oval-shaped cookies, you can use other cookies like vanilla wafers if you prefer), 1 carton (half gallon) vanilla ice cream, 3 cups frozen blueberries, 1 large jar marshmallow fluff, 1/3 cup blueberry juice, 1-2 drops blue or purple food coloring (optional) and whip cream for the top.
Have things ready to go as much as possible, you will want to work quickly as everything will get softer and more melty as you go. If you prefer, you can always freeze any layer/step described below while you prep for the next.
Line a springform pan with ladyfinger cookies along the outside edge. Spoon softened half of the vanilla ice cream into the bottom of the pan, use your spoon to evenly spread it. In a bowl combine the remaining ice cream and 1 cup blueberries. Spoon this on top of the vanilla layer and use your spoon to even it out. Now sprinkle the remaining blueberries on top to form another, all blueberry, layer. In a bowl combine the marshmallow fluff and blueberry juice, I also added a few drops of blue food coloring just for fun. Mix until well combined then spoon over the top of the blueberry layer. Freeze the cake for 2-3 hours or over night.
When you are getting ready to serve the cake fill a pastry bag with whip cream and pipe it on top of the cake in little peaks. Slice and serve!
Check out Emma's blog for a yummy peach mojito recipe! xo. elsie