Blackberry Pistachio Icebox Cake

Name: Blackberry Pistachio Icebox Cake
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 9
Cuisine: Global
Ingredients: 710 milliliters blackberries, sliced; 355 milliliters heavy cream, chilled; 158 milliliters pistachio nuts, toasted and roughly chopped; 59 milliliters pomegranate molasses; 2 teaspoons rose water; 59 milliliters sugar; 40 tea biscuit cookies (about 2 to 3 packets; recommended: Leibniz)

You can never have too many dessert recipes, so give Blackberry Pistachio Icebox Cake a try. This recipe makes 9 servings with 477 calories, 6g of protein, and 30g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours. If you have pomegranate molasses, rose water, pistachio nuts, and a few other ingredients on hand, you can make it.

Instructions

In the bowl of an electric mixer, combine cream, rose water, and sugar. Whip on high speed until cream holds stiff peaks.

Ingredients you will need

Rose Water

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Line the bottom of a deep baking dish, about 10 by 8 inches, with tea biscuits.

Ingredients you will need

Equipment you will use

Baking Pan

Spread on one quarter of cream. Toss on one quarter of blackerries and pistachios, and finish with a drizzle of pomegranate molasses. Repeat for four layers.

Ingredients you will need

Pomegranate Molasses