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Do you want to make a wonderful treat for an upcoming party or Easter? Then, you are in luck with this Blackberry Cobbler Ice Cream Cake!
The only thing better than cobbler is a cobbler paired with a layer of ice cream. Am I right? This time, I sure think I am! This past week, I headed to Walmart and picked up MRS. SMITH’S® Blackberry Cobbler to create this delicious Blackberry Cobbler Ice Cream Cake.
It’s nearly Easter and that means that we will be having lots of family over. I always take care of the desserts, so I like to add new ones to the line up each year. This one is certainly a contender. I used two of the blackberry cobblers in a 9×13 baking dish. Then, I added a layer of vanilla ice cream and another layer of whipped topping. The ice cream will need to be softened then spread out evenly in a baking dish that is covered with foil or parchment paper. After that is done, then refreeze it until it’s nice and firm.
Once I had those layers, I added more blackberries on top, these can either be a canned pie filling or fresh blackberries.
One bite just won’t be enough…
This would be especially delicious this summer as blackberries come into season. Mrs. Smith’s uses real butter, it’s actually the only frozen fruit pies that do! I love that this cake is a little mix of store bought with homemade. It’s a time saver for you, plus it’s so tasty.
My husband and kids were chomping at the bit to dig into this delicious cake.
I also picked up an EDWARDS® Cookies n Crème Pie, this was little heaven to my husband’s eyes! I love that with these pies, all you have to do is thaw it and serve it. They look absolutely beautiful and are affordable too.
Are you ready to celebrate Easter with the perfect dessert? It’s time to whip up this Blackberry Cobbler Ice Cream Cake!
Blackberry Cobbler Ice Cream Cake
- 2 Mrs. Smith's Blackberry Cobbler
- 1/2 Gallon of Vanilla Ice Cream
- 1 Carton of Whipped Topping
- Fresh Blackberries or Canned Blackberry Pie Filling
The day before, soften the ice cream and evenly spread it into a 9x13 baking dish that is covered with foil or parchment paper on the bottom. This will make it easy to release from the pan.
Bake the blackberry cobbler per the package instructions. Let these fully cool for 2-3 hours or place in the fridge to cool.
In a 9x13 baking dish, flip the cobbler over and place it on the bottom of the baking dish. Note - it is okay if it breaks apart.
Now, place the ice cream on top of the cobbler. Simply flip it over and then peel the parchment or foil off the back.
Lastly, evenly spread the whipped topping over the entire dish.
Garnish with the blackberries or filling.
At this point, if the ice cream is soft, place it back in the freezer or 2-3 hours or until you are ready to serve. It will thaw out as it sits out to be served.