Nashville Served This for 70 Years - Then the Recipe Got Lost!

Almond Icebox Cake — a no-bake Nashville tea room dessert with creamy almond filling and soft butter cookie layers. There was a tea room in Nashville that served this dessert for seventy years, and for a while you even had to know to ask for it. Then the restaurant closed and the original recipe got lost. Today we're making the closest version anybody's been able to put back together, thanks to a lady who grew up eating it. It's nine simple ingredients, no oven, and you make it the day before, which makes it perfect for taking to a gathering. If you like almond flavoring at all, I think you're going to love this one. Did you ever eat at the Satsuma Tea Room? And do you call it icebox cake or icebox pudding? Tell me in the comments! 📖 Get the full printable recipe here: https://marykatherinestable.com/almond-icebox-cake/ 🍪 The butter biscuits I used: https://marykatherinestable.com/butter-cookies (Affiliate link. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.) INGREDIENTS: 2 cups cold heavy whipping cream 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 2 packages butter biscuits (I used Leibniz) — shortbread, Sandies, or ladyfingers work too 1/4 cup whole milk or half and half 1/2 to 1 cup sliced almonds, toasted QUICK NOTES: Chill your mixing bowl before you whip the cream, and watch it close at the end so it doesn't over-whip. Three layers of cookies, three layers of filling. Go a little lighter on the middle layers so you have plenty for the top. Chill at least 6 hours. Overnight is even better. Wait and put the toasted almonds on right before you serve it so they stay crisp. CHAPTERS: 0:00 — Intro 0:36 — Ingredients 1:45 — Whipping the Cream 2:48 — The Story of the Satsuma Tea Room 4:24 — How to Tell the Cream Is Ready 5:36 — Cream Cheese and Sugar 6:24 — Folding the Filling Together 8:28 — Layering the Cookies 10:47