Red, White And Blue Icebox Cake

• 3 cups sliced strawberries
• 5 cups raspberries
• 1/3 cup sugar
• 1/2 cup seedless strawberry preserves
• 1 None orange, zested and juiced
• 16 oz white chocolate
• 3 tubs cool whip
• 16 oz cream cheese, at room temperature
• 3 pkgs (11.5 oz) Entenmann's all butter loaf cake, cubed
• 1 None pint blueberries

1. In a bowl, combine strawberries, raspberries, sugar, strawberry preserves, 1 teaspoon of orange zest and 2 tablespoons of orange juice. Mash with potato masher to combine. Let stand for 30 mins.
2. Melt white chocolate and cool. In a bowl, beat cream cheese until smooth. Add 1 tub whipped cream. Beat until smooth. Add remaining whipped cream and cooled white chocolate. Beat until smooth.
3. Line the inside of 8 inch spring form pan with parchment cut to measure 5.5 inches tall. Secure with tape or staples. Arrange cake cubes tightly in the bottom of the pan. Spread 2 cups of berry mixture. Let stand for 10 mins so the cake absorbs juices. (This makes it easier to spread the cream.)
4. Spread 1/3 of the cream mixture over the berry mixture. Repeat with second and third layer, ending with cream. Refrigerate overnight or freeze for 4 hrs. Unmold and transfer to a serving platter. Cover the top with blueberries and garnish as desired.

strawberries, raspberries, sugar, strawberry preserves, orange, white chocolate, cool whip, cream cheese, pkgs, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/18719 (may not work)