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Almond Icebox Cake

A cool, creamy no-bake dessert inspired by the one Nashville's Satsuma Tea Room served for seventy years. Light almond filling made with whipped cream and cream cheese, layered with butter cookies that soften overnight, and topped with toasted almonds.
Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 35 minutes
Serving Size 12 servings

Equipment

  • Stand mixer or hand mixer
  • 9x13 baking dish
  • Pastry brush
  • Small offset spatula
  • Skillet

Ingredients

Filling

  • 2 cups heavy whipping cream cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 8 oz. cream cheese softened to room temperature
  • 1/2 cup granulated sugar

Layers

  • 2 packages butter biscuits such as Leibniz, or use shortbread, Sandies, or ladyfingers
  • 1/4 cup whole milk or half and half

Topping

  • 1/2 to 1 cup sliced almonds toasted

Instructions

Make the Filling

  • Chill your mixing bowl in the refrigerator. Pour in the cold heavy cream and start the mixer, then add the vanilla, almond extract, and powdered sugar. Turn the speed up and whip until the cream holds its shape. Watch closely at the end so it doesn't over-whip and separate.
  • Scoop the whipped cream into another bowl and refrigerate it. No need to wash the mixer bowl.
  • Beat the softened cream cheese and granulated sugar in the mixer bowl until smooth and creamy, scraping the bowl down once.
  • Fold the whipped cream into the cream cheese mixture, going under and over and turning the bowl, until no streaks or globs of cream cheese remain. Stop as soon as it looks like one mixture so it stays light and fluffy.

Assemble

  • Cover the bottom of a 9x13 dish with a single layer of cookies, using broken pieces to fill any gaps.
  • Lightly brush the tops of the cookies with milk or half and half.
  • Spread about one third of the filling over the cookies, all the way to the edges. Go a little light so you have plenty left for the top.
  • Repeat two more times: cookies, a brush of milk, then filling. You'll have three layers of cookies and three layers of filling, ending with filling.
  • Smooth the top, cover, and refrigerate at least 6 hours. Overnight is best.

Toast the Almonds and Serve

  • Put the almonds in a dry skillet over medium heat in a single layer. Toast 3 to 6 minutes, stirring two or three times, until golden. Remove from the pan right away to stop the browning. Cool completely.
  • Sprinkle the toasted almonds over the top right before serving.

Video

Notes

  • The original Satsuma Tea Room recipe was lost. This version is adapted from Lynne Tolley's recipe, as shared by Southern Living, and is the closest she remembers to the original.
  • The cookies I used are Leibniz butter biscuits (affiliate link). One package was not enough for three layers, so have a second package on hand.
  • Shortbread cookies, Sandies, simple butter cookies, vanilla wafers, or ladyfingers all work in place of the butter biscuits.
  • Make sure the cream cheese is fully room temperature so the filling comes out smooth.
  • Toast the almonds ahead if you like, and store them in a sealed container once they cool. Add them right before serving so they stay crisp.
  • For a large batch of almonds, toast them on a sheet pan in the oven for 5 to 7 minutes instead.
  • Keep leftovers covered in the refrigerator. The cookies keep softening the longer it sits.