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No-Bake Forest Fruit Cake

This big guy has a creamy and extra-sweet filling with a touch of tangy berries and kiwi. It is covered by milk-soaked cookies and rests on a sponge cake base. You can serve it garnished with chocolate syrup and even with some raspberries.
This big guy has a creamy and extra-sweet filling with a touch of tangy berries and kiwi. It is covered by milk-soaked cookies and rests on a sponge cake base. You can serve it garnished with chocolate syrup and even with some raspberries.

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Ingredients

1 cup milk
10 ounces of cookies
1 ½ cups of cream cheese
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ½ cups of whipped cream
4 ounces of raspberries
3 ounces of blueberries
1 small kiwi, diced
3 tablespoons of caramel sauce
1 sponge cake, store-bought
chocolate syrup for garnishing (optionally)

Ingredients

Steps

1
Done

Add the milk to a smaller bowl. Line a big bowl with plastic wrap. Dip the cookies into the milk and line the plastic-lined bowl with them.

2
Done

Refrigerate for 60 minutes.

3
Done

Add the cream cheese, vanilla extract, and lemon zest to a bowl. Mix until even using a hand mixer.

4
Done

Add the whipped cream and mix it in. Add the raspberries and blueberries. Mix them in. Do the same for the kiwi.

5
Done

Fill the cookie-lined bowl with 2/3 of creamy berry mixture. Crush a cookie or two over it and drizzle 2 tablespoons of caramel.

6
Done

Layer the remaining berry mixture and top with the sponge cake. Refrigerate for 60 minutes.

7
Done

Optionally, serve garnished with chocolate syrup.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

467 kcal
Calories
7 g
Protein
30 g
Fat
45 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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