| Level: | Easy |
| Total: | 6 hr 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 1 quart heavy cream
- 1 cup powdered sugar
- 1 tablespoon clear imitation vanilla
- One 25-ounce package lemon sandwich cookies
- One 11-ounce jar raspberry preserves (about 1 cup)
- 1/2 cup fresh raspberries
- One 11-ounce jar blueberry preserves (about 1 cup)
- 1/2 cup fresh blueberries
- 1/4 cup fresh mint leaves
Instructions
- Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
- Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 574 |
| Total Fat | 37 g |
| Saturated Fat | 20 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 42 g |
| Protein | 4 g |
| Cholesterol | 109 mg |
| Sodium | 182 mg |
Reviews
This shocked me. The very first thing I made from PW that just wasn’t good. Way, way too sweet. Cut all sweets in half – sugar and jam. Get rid of those cookies. I saw some good suggestions in the comments for replacement suggestions. They all looked like good options.
Way too sweet with the lemon cookies and the preserves. Made this thinking it would be a refreshing summer dessert but even my fiancée who LOVES sweets couldn’t eat it. 🙁
I don’t usually make desserts, but really enjoyed creating this piece of art with my daughter, who is home from college. Love the refreshing berries and light whipped cream, but think the sandwich cookies were too sweet. We would like to make again (hello 4th of July), but would substitute with lady fingers (maybe soaked in a little lemon liquor) or vanilla wafers….. add lemon zest to the berry layers.
Tasted great. Looked great . . . Until I sliced it. What a mess! If I make it again I’ll make it as a trifle and scoop instead of slice.
Made this for my husband’s birthday cake. He loved it, as did the rest of the family. However, I did change it up a bit. I don’t like blueberries, so switched them out and used lemon curd garnished with more raspberries. Absolutely delicious.
I liked it but I didn’t like the lemons cookies next time I will make it I would make it with graham crackers..
So good! Made it with a few change-ups—I used only strawberry preserves and used both sliced strawberries and raspberries. I froze the leftovers, and it is so good frozen!
This is really tasty!! It’s really hard to cut, and keep pretty. We did cut it after 8 hours, so I might have cut it too soon. I used 2 cups of berries. Next time I would use less whipped cream.
Wow what an easy to make dessert that looks very fancy and tastes even better! It’s a keeper for sure. I made this the night before my get together so it was refrigerated for over 6 hours and turned out beautifully.
Made this yesterday and let it set up overnight in the fridge. The cake was extremely soft and kind of a mess to serve. It was too sweet for us with the lemon cookies so if I make it again I would use a cookie that isn’t a sandwich cream. I also wonder if it could be frozen? The cream and berries were wonderful but overall this was a bit much.