No-Bake Berries and Cream Refrigerator Cake

Name: No-Bake Berries and Cream Refrigerator Cake
Prep time: 15 Minutes
Ingredients: 2 cans (13.5 oz each) coconut cream (refrigerated overnight); 2 scoops FlavCity Berries and Cream Protein Smoothie; 2-3 tablespoons maple syrup (to taste); 2 boxes (4.25 oz each) Simple Mills Honey Cinnamon Sweet Thins; 1 pint fresh strawberries; sliced; 1 pint fresh blueberries

We all love cake! But, who wants to bake in the heat of summer? This No-Bake Berries & Cream Refrigerator Cake is the perfect recipe for satisfying your cake cravings without the heat of the oven. It’s high in protein, and creamy and crunchy thanks to our FlavCity Berries and Cream Protein Smoothie, coconut cream, and a Bobby-Approved crust, layered with summertime berries for freshness. We use strawberries and blueberries, but you can use whatever kind you have on hand. This cake is so delicious, but it’s also a clean and healthy delight that everyone will love!

Makes 6 servings

Ingredients

2 cans (13.5 oz each) coconut cream (refrigerated overnight)
2 scoops FlavCity Berries and Cream Protein Smoothie
2-3 tablespoons maple syrup (to taste)
2 boxes (4.25 oz each) Simple Mills Honey Cinnamon Sweet Thins
1 pint fresh strawberries, sliced
1 pint fresh blueberries

Directions

Place the cans of coconut cream in the refrigerator for at least 6 hours (or overnight). After at least 6 hours in the fridge, open the cans of cold coconut cream and scoop out the solid cream into a mixing bowl, making sure to leave the liquid behind. (You can save the liquid coconut cream for smoothies!)
Using a hand mixer or stand mixer, whip together the solidified coconut cream and FlavCity Berries and Cream Protein Smoothie until it’s light and fluffy, about 2-3 minutes. Taste the mixture and add the maple syrup if you prefer it sweeter, then mix again.
Place the Simple Mills Honey Cinnamon Sweet Thins in a food processor and pulse a few times until a crumb forms. You can make the crumbs as small or large as you want.
Assemble your cake. In a 5x7 dish, start by placing a layer of ½ of the cookie crumbs, covering the bottom of the dish. Spread a layer of ½ of the whipped berry/coconut cream mixture over the cookie crumbs. Arrange a layer of sliced strawberries and blueberries over the whipped berry coconut cream layer.
Repeat the layers one more time with the remaining cookies, whipped berry coconut cream mixture, and fresh berries, reserving some so you end with a layer of fruit on top. Cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours or up to overnight.
Remove the cake from the refrigerator and cut into squares to serve immediately. Enjoy!

Note: If using FlavCity plant-based protein smoothie, use 4 scoops instead of one. Grams of protein per smoothie will vary.