Icebox Cake

No Bake Berry Ice Box Cake Ingredients: 10,5 oz graham crackers or petit beurre cookies (300 g) 2/3 cup milk (150 ml) 3/4 cup cream cheese (175 g) 7/8 cup heavy cream, cold (200 ml) 1 1/2 cups greek yogurt (350 g) 1/3 cup maple syrup (120 ml) 2 teaspoons vanilla extract 10,5 oz strawberries (300 g) 10,5 oz blueberries (300 g) Method: In a large bowl combine heavy cream, greek yogurt and cream cheese (all refrigerated for at least 6 hours), vanilla and maple syrup. Using an electric mixer beat at high speed for 4-5 minutes or until the mixture thickens and becomes creamy. Pour the milk in a soup plate. Dip quickly some of the graham crackers (or cookies) in the milk and arrange them on the bottom of a rectangular pan. Cover with about 1/3 of the prepared filling. Arrange about 2/3 of the blueberries on top. Continue with another layer of soaked crackers and a layer of filling. Slice lengthwise about 2/3 of the strawberries. Arrange them on top of the filling. Finish with a third layer of cookies and the rest of the filing. Cover the cake with cling film and let it stay in the fridge for 6-8 hours or overnight. Before serving decorate with the rest of the strawberries and blueberries. For more information please check my blog daniscookings.com