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Berry Layer Cake




Source of Recipe


From Chill Out


List of Ingredients




2 cups (9 oz) fresh raspberries
1/2 cup fresh blueberries
2 tubs (12 oz each) frozen whipped topping, thawed (7 cups)
15 whole cinnamon graham crackers

Garnish: 1 cup fresh blueberries and 1-1/4 cups fresh raspberries



Recipe



1. Have ready a serving platter with a serving surface at least 10 x 8 in.

2. Purée raspberries and blueberries in a food processor. Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.


3. Place 1 graham cracker flat on work surface. Spread with 1/4 cup berry cream. Repeat, stacking crackers, until you have 5 layers. Place stack on its side on serving platter so crackers are horizontally upright (see photo, above). Add 10 more layers, sandwiching remaining berry cream and crackers (cream will hold layers together), ending with a cracker.
4. Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.
5. Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries. Refrigerate at least 3 hours. Starting at 1 corner, cut cake diagonally for layered effect in 3/4-in.-thick slices. Cut 4 largest slices in half.