Marmalade Ice Box Cake


ice box pie2

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
  • Β½ 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.