Name: Mango Almond Icebox Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 -

Ingredients for - Mango Almond Icebox Cake

1. 1 cup water

2. 1/2 cup sugar

3. 1/4 teaspoon almond extract

4. 1 package (16 ounces) frozen mango chunks, thawed

5. 4 ounces cream cheese, softened

6. 1/2 cup confectioners' sugar

7. 1/2 teaspoon vanilla extract

8. 2 cups heavy whipping cream

9. 22 crisp ladyfinger cookies

10. 1 package (5 ounces) miniature meringue cookies, coarsely crushed

11. 1 cup sliced almonds

How to cook deliciously - Mango Almond Icebox Cake

1 . Stage

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely.

2 . Stage

Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.

3 . Stage

To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half each of the cream mixture, meringue cookies, remaining mango and almonds in the order listed. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen side from pan with a knife; remove rim.