Blueberry Bliss Icebox Dessert

This last week my beautiful parents celebrated thirty-three years of marriage!! Truly, they are a lovely example of a Christ-centered, selfless, strong-and-sweet marriage. I was looking up the traditional and modern gifts for a thirty-third anniversary, and all I kept seeing for year 33 was amethyst.

Great! I'll just go buy an amethyst paperweight . . . not.





I admit to being a bit stymied. Thankfully, the amethyst gift mystery solved itself.


After talking to my mom about having them over for dinner and dessert to celebrate their anniversary, our family's favorite strawberry icebox loaf popped into my mind. We make it consistently for family get-togethers every single summer. And sometimes not in the summer. Ha.

Somehow by the end of our conversation, the inner-workings of my brain had connected the icebox dessert to the "amethyst" theme with blueberries. It's amethyst colored, and I could even use a bit of food coloring to make the whipped topping amethyst colored too! Is it a stretch? Probably. Delicious? Yep.

This is an ode to that good old favorite, with a few twists -- in honor of my parents.

Blueberry Bliss Icebox Dessert

Ingredients:

1 8 oz. tub of whipped topping, divided
1 14 oz. can sweetened condensed milk
12 fudge-striped shortbread cookies (or any cookies you like!)
1/4 c. lemon juice
2 cups blueberries, + a handful for garnish

Instructions:

Line a 8x8 in. bread loaf pan with tin foil, all the way up and around the sides of the pan.

Pulse the cookies in a blender or food processor and set aside.

Using a rubber spatula, combine the sweetened condensed milk, lemon juice, half the whipped topping, and blueberries. Burst a few of the blueberries with your fingers or the spatula to give the mixture a little color! :)

Pour all of the mixture into the loaf pan. Top the mixture with the pulsed cookies. If you want to, reserve a Tablespoon or so of the cookie crumbs for a garnish later!  Place the loaf pan directly into the freezer and freeze for two hours, or overnight. Also place the remainder of the whipped topping back in the fridge. We'll use it to "frost" the loaf later!

**After the loaf is frozen**


Remove the frozen loaf from freezer and turn the whole pan upside-down. Turn out the icebox dessert onto your serving tray, cookie side down.

Using a small icing knife, cover the dessert with the remaining whipped topping. Garnish with a pretty row of blueberries and cookie crumbles.

Serve cold, and eat fast!!

Although, in our house, it was gone before anyone got up from the table. (I'll account for much of that. . .)

I'm teaching my daughter to eat sweetened condensed milk the right way: straight out of the can. :D

Frosted and garnished!

In addition, Hubby and I were shopping at one of our favorite whole food markets and came upon this amazing Fresh Market Anniversary Blend. How appropriate!! We immediately filled a bag. The steaming cups of dark roast went perfectly with this recipe!

Okay, yes, we grabbed another bag of Jamaican Blue Mountain light roast. . . and yes, it is also delicious.

Enjoy with life. <3