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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 13 |
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Great summer dessert and super easy. Ingredients:
2 cups fresh raspberries |
1/2 cup fresh blueberries |
2 (12 ounce) containers frozen whipped topping, thawed |
15 whole cinnamon graham crackers |
1 cup fresh blueberries |
1 1/4 cups fresh raspberries |
Directions:
1. Have a serving platter with at least a 10 x 8 inch surface ready.
2. Puree raspberries and blueberries in a food processor.
3. Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.
4. Place 1 graham cracker flat on work surface.
5. Spread with 1/4 cup berry cream.
6. Repeat, stacking layers until you have 5 layers.
7. Place stack on its side on serving platter so crackers are horizontally upright.
8. Add 10 more layers, sandwiching remaining berry cream and crackers, ending with a cracker.
9. Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.
10. Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries.
11. Refrigerate at least 3 hours.
12. Starting at 1 corner, cut cake diagonally for layered effect in 3/4 inch thick slices.
13. Cut 4 largest slices in half.
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