Description
A refreshing, no-bake summer dessert featuring layers of chilled watermelon, sweetened whipped cream, and ladyfingers that soften into a cake-like texture overnight.
Ingredients
Scale
- 3 cups watermelon, cubed into 1-inch pieces and chilled
- 24–30 ladyfingers
- 2 cups heavy cream (cold)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Milk or water for dipping ladyfingers
- Fresh mint leaves for garnish
- Extra watermelon cubes for garnish
- Crushed cookies for garnish
Instructions
- Cut watermelon into 1-inch cubes, remove seeds, and refrigerate until cold.
- Pour cold heavy cream into a mixing bowl, add sugar and vanilla extract.
- Beat on medium-high speed with an electric mixer until stiff peaks form.
- Briefly dip each ladyfinger in milk or water for about 2 seconds per side to soften slightly.
- Line the bottom of a 9×13 inch dish with a layer of dipped ladyfingers.
- Spread half of the whipped cream over the ladyfingers.
- Layer half of the chilled watermelon cubes evenly over the cream.
- Add another layer of dipped ladyfingers, followed by the remaining whipped cream.
- Top with the rest of the watermelon cubes and press down gently to compact layers.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Garnish with fresh mint leaves, extra watermelon cubes, and crushed cookies before serving.
Notes
Ensure all ingredients, especially the cream and watermelon, are very cold for best results. Do not over-soak the ladyfingers or they will fall apart. The cake improves with time, so chilling overnight is recommended. It does not freeze well as the cream will separate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 60
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: watermelon icebox cake, no bake dessert, summer dessert, easy dessert, chilled cake, ladyfingers, whipped cream