Mango Almond Icebox Cake

Name: Mango Almond Icebox Cake
Prep time: 35 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 1 cup water; 1/2 cup sugar; 1/4 teaspoon almond extract; 1 package (16 ounces) frozen mango chunks, thawed; 4 ounces cream cheese, softened; 1/2 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 2 cups heavy whipping cream; 22 crisp ladyfinger cookies; 1 package (5 ounces) miniature meringue cookies, coarsely crushed; 1 cup sliced almonds

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut

Ingredients

1 cup water
1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies
1 package (5 ounces) miniature meringue cookies, coarsely crushed
1 cup sliced almonds

Directions

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and extract until sugar is dissolved; cool completely.
Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Test Kitchen tips

To crush meringue cookies, place in a large zip-top plastic bag and pound gently with a meat mallet.

To get the smoothest whipped cream, beat on medium speed, not high.

For a nuttier flavor and added crunch and color, toast the almonds before using.