Fresh Berry Frosted Cake

Better Than Sour Cream

Jul 15

Written By Tofutti Brands, Inc.

Ingredients:

16 ounces Tofutti Better Than Cream Cheese, softened at room temperature

1 cup confectioner's sugar

1 teaspoon vanilla extract

2.5 cups favorite plant-based whipped topping + additional 1.5 cups

Approx. 22 ounces vegan graham crackers

Approx. 24 ounces fresh berries (blueberries, blackberries, raspberries)

1 to 2 teaspoons natural granulated sugar

Garnish: a few berries and/or orange zest, mint leaves, etc.

Directions:

Spray an 8 to 10-inch springform pan very lightly with nonstick spray. Beat together with an electric mixer Tofutti Better Than Cream Cheese, confectioner's sugar, and vanilla until smooth and creamy. Beat or fold in 9 ounces of whipped topping until completely combined.

Spread small amount (approx. 1/3 cup) cream cheese mixture to thinly and evenly cover bottom of springform pan. Then make 3 layers of tightly fit graham crackers (break if necessary), 1/3 remaining cream cheese mixture, and 1/3 of berries sprinkled with 1 to 2 teaspoons natural sugar. Spread top with remaining 1.5 cups of whipped topping. Cover and refrigerate overnight.

To serve, garnish with a few berries and/or orange zest, mint leaves, etc.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.