Ingredients:

• 1 pint (2 cups) Cass-Clay® Heavy Whipping Cream, separated
• ½ teaspoon pure vanilla extract
• 3.4 oz. instant vanilla pudding mix
• 1 cup vanilla ice cream, tempered
• honey graham crackers (approx. 14 graham cracker sheets)
• 1 cup strawberries, rinsed, chopped
• 1 cup blueberries, rinsed
• 1 cup raspberries, rinsed

How To:

1. Pour an entire pint of Cass-Clay Heavy Whipping cream into a chilled mixing bowl and beat with an electric mixer with chilled whisk attachments until soft peaks form (be careful not to over-beat).
2. Fold in ½ tsp vanilla extract.
3. Separate whipped cream in half, placing half of the heavy whipped cream in the fridge and keeping the remaining half in a mixing bowl.
4. In the mixing bowl with heavy whipping cream, fold in vanilla pudding mix and tempered vanilla ice cream until smooth.
5. In an 8”x8” pan (preferably a glass or ceramic baking dish), place a layer of graham cracker sheets until the bottom of the pan is covered.
6. Dollop a layer of the whipped cream/vanilla pudding/ice cream mixture (using ⅓ of the mix) on top of the graham crackers evenly.
7. Add ⅓ of the strawberries, blueberries, and raspberries.
8. Repeat the graham cracker sheets layer followed by the whipped cream/vanilla pudding/ice cream layer, followed by the berries 2 more times until there are 3 layers total.
9. Place the plain whipped cream that was set aside in the fridge on top of the final layer.
10. Refrigerate overnight or for at minimum 5 hours before serving. Enjoy!