Apple Blueberry Ice Box Cake

5 from 1 vote

A fluffy, fruity no-bake dessert worthy of guests as well as your morning coffee, Apple Blueberry Ice Box Cake is a little slice of heaven.

Prep Time25

Chilling Time8

Total Time8 25

Course: Dessert

Cuisine: American

Servings: servings

Cost: $0.71 per serving

1 ½ cups vanilla wafer cookies crushed fine
1 ½ sticks unsalted butter divided; 1 stick softened to room temperature, 1/2 stick melted and slightly cooled
1 cup + 1 tablespoon Confectioner's sugar
1 cup blueberries fresh or frozen; drained once thawed from frozen
1 large or 2 small snacking apples washed, skin on, chopped; such as Honeycrisp or Gala
1 (8) ounce can crushed pineapple well drained
¾ cup heavy whipping cream

Mix the crushed vanilla wafer crumbs with the slightly cooled melted butter. Reserve 1/3 to 1/2 cup and set aside. Press the remaining buttered crumb mixture into an 8 x 8-inch brownie pan or baking dish.
In a medium sized mixing bowl, use an electric handheld beater to beat the softened butter until it's very light and fluffy. Add 1 cup of the Confectioner's sugar and beat on low speed until smooth. Use the back of a spoon to gently spread the mixture over top of the base layer.
In another mixing bowl, combine all of the fruits. Stir to mix well, then carefully spoon evenly over the existing layers.
In another mixing bowl, using clean dry beaters, whip the heavy cream and the single tablespoon of Confectioner's sugar until stiff. Spoon and spread over fruit mixture. Sprinkle with the reserved buttered vanilla wafer crumbs.
Cover and refrigerate at least 8 hours or overnight. To serve, use a large spoon or spatula to lift and scoop the cake onto plates. The layers are rarely neat and tidy, so offer spoons to eaters. Refrigerate any leftovers.

To Store place the cake and any leftovers in the refrigerator covered. Refrigerated, the cake will last up to 3 days.

To Freeze secure a tight-fitting lid over the cake pan or casserole and freeze for up to three months. To thaw, place in refrigerator overnight.

DO NOT REFREEZE once the cake has been thawed.