For this episode of Saved Folder Test Kitchen I made @Hailee Catalano’s berry chantilly ice box cake

For this episode of Saved Folder Test Kitchen I made @Hailee Catalano’s berry chantilly ice box cake but instead of just putting it in the fridge I froze it in individual portions. Hailee’s full recipe makes enough for two trays (or 8 cups) and it was the perfect dessert for a hot summer day! When I was looking at ice box cake recipes to try and freeze instead of just putting it in the refrigerator, this one really stood out because the cream mixture is not just whipped cream or cool whip. It actually has mascarpone cheese and sweetened condensed milk, which makes a more stabilized cream that works better in the freezer. I also found that the XL Biscoff cookies, the size that you get on an airplane, don't ask me how I have an entire sleeve of them, but I do. I found that that size works really well for the one cup super cube tray. It was really easy to just layer this cake like a lasagna with Biscoff cookies, cream and berry mixture all together. Then I just pop this in the freezer. And when I wanted a piece for myself, all I needed to do was take it out, let it thaw on the counter for a few minutes until it became soft enough. This turned out to freeze beautifully. It thawed well and tasted delicious.