Blackberry Pistachio Icebox Cake Recipe

• 1 1/2 cups heavy cream, chilled
• 1 1/2 teaspoons rose water
• 1/4 cup sugar
• 40 to 50 tea biscuit cookies (about 2 to 3 packets; recommended:
• )
• 3 cups blackberries, sliced
• 2/3 cup pistachio nuts, toasted and roughly chopped
• 1/4 cup pomegranate molasses

1. In the bowl of an electric mixer, combine cream, rose water, and sugar. Whip on high speed until cream holds stiff peaks.
2. Line the bottom of a deep baking dish, about 10 by 8 inches, with tea biscuits. Spread on one quarter of cream. Toss on one quarter of blackerries and pistachios, and finish with a drizzle of pomegranate molasses. Repeat for four layers.
3. Cover and chill in refrigerator for at least 6 hours before serving.

heavy cream, water, sugar, biscuit cookies, blackberries, pistachio nuts, pomegranate molasses

Taken from www.seriouseats.com/recipes/2011/06/blackberry-pistachio-rose-water-pomegranate-molasses-icebox-cake-no-bake-recipe.html (may not work)