Recipes & Ideas

  • 1 lb strawberries, hulled
  • 1 pkg (8 oz) plain brick-style cream cheese, softened
  • 3/4 cup icing sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup 35% heavy cream
  • 2 pkg (5.82 oz each) Bauducco Strawberry Wafers, divided
Directions: With fresh strawberries and Bauducco Strawberry Wafers, this icebox cake is an explosion of yummy flavors.

Prep Time: 30 minutes
Total Time: 30 minutes (+ 4 hours chilling time)
Serves: 8

1. Line 8-inch square baking dish with enough plastic wrap to overhang edges; set aside. Slice 5 strawberries; dice remaining strawberries. Set aside.

2. Using electric mixer, beat cream cheese until light and fluffy; beat in icing sugar and vanilla until smooth. In separate bowl, whip cream until stiff peaks form. Beat whipped cream into cream cheese mixture until blended. Fold in diced strawberries.

3. Arrange 16 Bauducco Strawberry Wafers in bottom of prepared pan. Spread half of the strawberry filling over top. Repeat layers. Crush remaining Bauducco Strawberry Wafers; sprinkle over top. Arrange sliced strawberries over top. Freeze for 4 to 6 hours or until set.

4. To serve, remove from pan using plastic wrap. Remove plastic wrap. Transfer cake to serving dish; let stand at room temperature for 10 minutes. Slice into squares.

Tip: Stir 2 tsp lemon or orange zest into the filling for a bright and tangy addition.
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