July 1, 2014

Frozen Coconut Berry Cake

Celebrate the fourth of July with a delicious and patriotic cake!


• 3 pints Coconut Arctic Zero
• 8 whole graham crackers, divided
• 3 tablespoons toasted almonds
• 2 tablespoons brown sugar
• 3 tablespoons melted butter
• 1/3 cup raspberry jam
• 2 cups whipped topping
• 6-8 fresh blackberries
• 1 pint fresh raspberries


1. Preheat oven to 350 degrees F.
2. To make the crust, add 6 whole graham crackers, almonds and brown sugar to a food processor. As it runs, add in the melted butter. Mix until combined.
3. Press the graham cracker mixture, firmly and evenly, into the bottom of an 11x8-inch baking dish.
4. Bake for 10 minutes. Remove from oven and allow to cool completely.
5. Before you’re ready to assemble the cake, allow the Coconut Arctic Zero to thaw, just enough so you can easily spread it.
6. Spread 1-1/2 pints of the Coconut Arctic Zero evenly over the crust.
7. Spoon the raspberry jam evenly over the first layer of frozen dessert.
8. Coarsely crumble the remaining 2 graham crackers over the jam.
9. Spread the remaining 1-1/2 pints of Coconut Arctic Zero over the crumbs.
10. Cover the pan with aluminum foil and freeze for at least 2 hours.
11. Just before serving, spread the whipped topping over the top layer.
12. Arrange blackberries into the whipped topping, in the top left section of the cake, where the stars of a flag would be.
13. Arrange raspberries into the whipped topping as the stripes of the flag.
14. Serve immediately.