Podcasts about ingredients3

I hadn't seen this movie in a very long time and I forgot a lot about it, which means I am sure you have as well, that or you have never seen the film. If you are wondering, Beverly Hills Ninja is about a young American boy that washes ashore near a village populated by skilled Japanese warriors, they raise the child as one of them and instruct him in the ways of ninjitsu. Unfortunately, he grows up to be the overweight and inept but very enthusiastic Haru (Chris Farley), who remains intent on becoming a real ninja. Haru's first assignment -- protecting a beautiful woman from California -- doesn't go smoothly, since he's both uncoordinated and completely unaccustomed to Western culture.Beverly Hills Iced Tea (diffordsguide.com):Ingredients3⁄4 oz Hayman's London Dry Gin3⁄4 oz Ketel One Vodka1 oz Cointreau triple sec liqueur1⁄2 oz Lime juice (freshly squeezed)1⁄2 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)Top up with Brut champagne/sparkling wineDirectionsShake first five ingredients with ice and strain into ice-filled glass. Top with champagne and gently stir. Garnish with lime zest twistDrinking Game (finishyourdrinks.com):Drink when...Haru's shoes go missing.someone enters the ninja zone.a character dies.Haru breaks something.brand name products and prominently in the scene.someone says "great white ninja".As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

John Portelli, Co-Director of Enoteca Sileno, joined Tony McManus, to talk food and wine with an Italian flavour.   Also, as a bonus, check out John's Tiramisu recipe below.   TIRAMISU' (give me a pep up!)This was presented in the 3AW caravan in the old Exhibition Buildings in the midd-1970s byJohn Portelli with Martha Gardner.INGREDIENTS3 egg yolks3 egg whites250g mascarpone cheese250g savoiardi biscuits (sponge fingers) or pavesini3 level teaspoons caster sugar2 tablespoons Amaretto liqueur (a genuine brand is Amaretto Saliza, Bepi Tosolini)½ cup Marsala, dry or semi-dayThe equivalent of about 12 espresso cups of percolated coffeeCocoa powderServing dish about 10cm deep & 20cm diameter METHODPercolate the coffee.Beat egg yolks very well with the caster sugar.Blend mascarpone cheese with Amaretto liqueur with a spoon.Beet egg whites until fluffy.Gently amalgamate all three well and place in the fridge for 10 minutes.Mix cold coffee and Marsala together, no sugar required.Dip the savoiardi biscuits into the coffee & Marsala very quickly for about 3 seconds and allowthe coffee to drip out of the biscuit before placing one row at the bottom of the dish. Cover thebiscuits with half the egg & Mascarpone mixture.Add another row of the soaked savoiardi biscuits criss-corssing the previous row of biscuits.Finishing with the remaining egg and mascarpone mixture as the last layer.Refrigerate for 6 hours.Sprinkle with cocoa powder before serving.Buon appetito!See omnystudio.com/listener for privacy information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Ingredients3/4 ounce freshly squeezed lime juice3/4 ounce gin3/4 ounce green Chartreuse3/4 ounce Luxardo maraschino liqueurMaraschino cherry, for garnish (optional)Lime peel, for garnish (optional)Instructions Chill glassware (such as a coupe or a Nick & Nora glass).Using a fine mesh strainer, strain the lime juice. Place all ingredients in a cocktail shaker with ice and shake until tin frosts over.Fine strain into the chilled glassware. Garnish as desired.

Have you ever described the potato as lowly? Well, the heritage variety of potatoes that is at the centre of today's episode is anything but. In fact, it's regal.Today on Lush Life, Emma Hamilton, the co-founder of Edwards 1902 Vodka, will attest to the fact that the King Edward potato should be respected, not only for being a tasty tuber but for being at the heart of an award-winning vodka.She and her founders have gone on to create a coffee liqueur, a rhubarb vodka, and so much more from the King Edward potato. Today on Lush Life, we'll be earthing up the story of how it all came to be…that's potato-growing lingo, by the way!Before we do that, did you know that you can now watch the podcast on Youtube, so check out the Lush Life Youtube Channel!! Just head to youtube.com/@lushlifemanual. Now on to Emma and Edwards 1902!Our cocktail of the week is the Edwards 1902 Rhubarb and Ginger-Tini, and this recipe makes two gorgeous cocktails.INGREDIENTS3 parts (75ml) Edwards 1902 Rhubarb Vodka3 parts (75ml) The King's Ginger1 part (25ml) Dry White Vermouth (They love In The Loop Vermouth from East Sussex, England)A Lemon (for zest)METHODAdd all the ingredients to a cocktail shakerAdd ice.Shake, shake, shake Strain into two Nick and Nora glassGrate lemon zest over the top of the drinkYou'll find this recipe, more cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll also find all the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/edwards-1902-vodka-with-emma-hamilton-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlifeLush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

Imgur AlbumEquipment - BlenderFood ProcessorSpecial ingredients-None. However, do try to use the boldest olive oil you can find. You want it pungent and spicy. Ingredients3 cloves garlic3/4 cup chopped parsley1/2 cup chopped oregano1 chili pepper, seeds removed3 tablespoons lime juice1 teaspoon salt1 teaspoon pepper3/4 cup olive oilIf you are making this in the blender or the food processor, this quantity of ingredients should be sufficient. In the blender, if you can't get everything to blend, add a quarter cup of water to get everything to combine. If you are making this as a board sauce, a drizzle of olive oil will be sufficient, as 3/4 cup will certainly run over the edges of your cutting board.This sauce is pretty forward in its flavor profile. The parsley is fresh and clean while the acid of the lime juice brightens up the herbs and garlic, while acting as a contrast to the savory beef. Because of this, I'd recommend forgoing the ribeye, strip, or filet and utilizing a cheaper cut of beef and bringing it up to the level of the sauce. Flank, flat iron, or skirt would be great. Cook the meat however you want, but if possible, please consider charcoal or wood because it adds another dimension to the flavor. This one is pretty simple, but the result is way greater than the sum of its parts. Feel free to try this with other proteins like goat or venison. For a real treat, skewer chicken hearts, grill them the same way, and then rest them in a pool of the food processor version of chimichurri. It's fantastic.

Joshna and Mirella start by examining the connection between factory farming of animals and zoonoses, like Covid-19. Although the virus did not originate from a factory farm, if nothing is done to improve how we farm animals, there's a good chance our next pandemic will. Working conditions in meat packing plants were big news, with outbreaks in facilities across the country. But what was behind the the headlines? Oh boy… what we found will make your blood boil.The antidote to this stressful episode is some tasty veggies! We've included some recipes from Chef Joshna below!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com---Cauliflower Kale GratinServes 4-6This is an easy and reliable recipe, with a killer cheese sauce that you can use for a variety of things, including mac & cheese.  You can also use different veggies for this, but the cauliflower works really well.Ingredients3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets½ bunch kale, stems removed and leaves sliced into ½-inch ribbons1/2 stick (1/4 cup) unsalted butter2 tablespoons all-purpose flour1 1/2 cups whole milk6 oz sharp Cheddar, coarsely grated (2 cups)1/2 cup finely chopped scallion greens1/2 teaspoon salt1/2 teaspoon black pepper20 (2-inch) square saltine crackersMethod1. Preheat oven to 450°F. Butter a 2-quart shallow baking dish and set aside.2. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. In the last 2 minutes of cooking, add the kale to the pot and stir well.  Drain cauliflower and kale well in a colander and transfer to baking dish.3. While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over vegetables and stir gently to combine. 4. Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan. Pour over crumbs and toss to coat.5. Sprinkle crumb topping evenly over cauliflower.  Bake gratin until topping is golden brown, about 10 minutes.  Enjoy!---Sweet Potato CurryServes 4-6Yes…curries can be quick and fresh!  This is a very versatile recipe that would work with any root vegetable.  Serve this with a rich plain yogurt and warm flatbread for a perfect meal.Ingredients3 tbsp ghee or vegetable oil1 tsp black mustard seedswhole dried red chilies, to taste4-5 fresh curry leaves1 onion, finely diced2 cloves garlic, thinly sliced2 large sweet potatoes, peeled and chopped into a 1-inch dicekosher salt, to taste1 small handful fresh coriander, finely choppedMethod1. Heat ghee or oil to high in a high sided saute pan.  Add mustard seeds, then chiles and curry leaves and stand back!!  The mixture will splutter, but this is what you want.  2. Add the onions and cook until just lightly browned, then add garlic and stir to combine.  Cook until onions become translucent.3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with masala mixture.  Cover and reduce heat to medium.4. Cook for 20-30 minutes, or until potatoes are tender and fragrant.  Taste and adjust seasoning as necessary.  It's ok if the potatoes get mashed together…that's the beauty of this curry.5. Garnish with coriander and serve. 

In today's world, a lot of moms are working from or outside of their homes. And let's admit it - it's never easy to be a mom, let alone be a mompreneur. Without a doubt, working moms are masters at multitasking. From taking care of the kids, doing household chores, giving attention to their husbands to juggling countless hours of work. The reality for these working moms can be very tough as one may find herself burnt out because of making sacrifices left and right.We have to keep in mind that balance is the key for anyone who wants to succeed. Listen to today's episode as I speak with Latika Vines who is  THE B.O.S.S. Mom coach and a career development consultant who leads working moms and entrepreneurs to grow their careers and have a balanced life. She shares the value of working at home as well as some tips and advice on how to create a harmonized balance between your career, family, and relationships to achieve an opulent life!If you're a working mom who wants to be the CEO of your life and business, then this episode is definitely for you! Listen and learn more from this episode. In this conversation we speak about:The different views of success.The value of working from home as a mother. The benefits of asking for help.The value of having your spouse as your priority.How to balance your work career and family as a mom. Episode drink:Pear Mimosa - www.delish.com/cooking/recipe-ideas/recipes/a46970/pear-mimosas-recipe/Ingredients3/4 c. pear nectar1 bottle champagnePear slices, for garnishConnect with Latika: Website: www.visionary-initiatives.com/Facebook:  www.facebook.com/visionaryinitiatives/Instagram: www.instagram.com/visionaryinitiatives/YouTube: www.youtube.com/channel/UC86KboydroLUJijZljK0FqAConnect with Me:Is marketing your business making you feel less than opulent?  Are you ready to create the opulent outcomes that you desire in your life and business?Schedule a complimentary discovery consultation via this link: https://calendly.com/cassandraalexisTune in to the Crowned Opulence Podcast on your favorite podcast app and join the conversation on Facebook and Instagram.  Have a mimosa that you want to have featured or a conversation that you want to hear about on the show let me know at https://www.crownedopulencepodcast.com/Enjoy the show? I'd love to invite you to leave a 5-star rating and review on Apple Podcast.  It will help others like you find the show and be a part of these necessary conversations.  I can't do it without you: leave a review on the Apple podcast here.Support the show (https://www.buymeacoffee.com/crownedopulence)

We sat down with BRAND new Hedonism II GM, Dermot DeLoughry on his VERY FIRST DAY on the job!Find out more about the new boss of our favorite Caribbean destination, Hedonism II!  Also, catch up with us on our Christmas goin's on, including a Swingmas Christmas Party, vPCAP, PCAP, and of course our February Hedonism trip!  Stay til the end for a DELICIOUS Cranberry Old Fashioned recipe!INGREDIENTS3 ounces quality bourbon whiskey1 ounce cranberry simple syrup*3 shakes Angostura bittersGarnish with orange peel, Ocean Spray® Fresh Cranberries, and rosemaryINSTRUCTIONSIn a serving glass with ice, stir together the bourbon, cranberry simple syrup, and bitters.Garnish with orange peel, fresh cranberries, and rosemary. Notes*Cranberry Simple Syrup - In a saucepan, bring 2 cups of water, 1 cup of sugar, and one cup of fresh cranberries to a boil. Once boiling, cook for 4-5 minutes. Strain with a fine mesh sieve. Cool before serving. Hedonism IIRachals RascalsCasual ToysUnique CondomsLiberator Bedroom Adventure Gear 

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: WHISKEY SMASH & JALAPEÑOSWhiskey SmashIn 1887 this drink was all the rage, and once you've had it you'll understand why here is the current version of this well-balanced beverage:Ingredients:3 wedges Lemon 4 Mint leaves3/4 oz Simple syrup2 oz Bourbon (or Whiskey, Rum, Gin you name it)Garnish: MintDirections:Muddle the lemon in a shaker, that just a fancy way to say smash the shit out of your lemons.Add the remaining ingredients and shake, I choose not to add ice in the shaker but you are welcome to do that.Double-strain and pour into a rocks glass filled with ice so that smashed beverage cools itself on the ice..Slap a mint sprig between your hands and use as garnish on this delightful summer smash.JALEPEÑO PEPPER CHUTNEY:Slice a jalapeno in half, touch the inside with your (clean) pinky finger and touch it to your tongue. Does it burn? Then you should make this chutney! If it doesn't....its jalapeño poppers time!Ingredients3 jalapeños, roughly chopped1/2 small onion1 tbsp honey1/4 cup fresh lime juice1/2 tsp saltAdd all the ingredients in a food processor and puree! This chutney can be serve as an accompaniment to Kebabs or fried snacks, or added to eggs, stews and salsas! It'll keep for a few months....but why should it?? GET IN THERE!If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

So then, just as you received Christ Jesus as Lord, continue to live your lives in him, rooted and built up in him, strengthened in the faith as you were taught, and overflowing with thankfulness. Colossians 2:6,7Do we have to wait for a disaster before we become a thankful person?I want to be that kind of person who delights easily because I know something that others may not: Jesus loves me this I know, for the Bible tells me so.Reminds me of a plaque I had on my wall in college: "Do we have to wait for a desert before we enjoy water?" Let’s set our minds on thanking God in all things, and set our lips on a low-simmer – except, of course, we  are telling everyone what a great God we have. Have a wonderful Thanksgiving – Let’s be delighted and be a delight – both make us powerful women, all for heaven’s sake.:::::::::::Powerful Sweet Potato Casseroleby Heather Worsley  Prep time:  1 hourCook time:  30 minsTotal time:  1 hour 30 mins Serves: 5-6 Mom used canned yams and candied them in her electric skillet. I grew up on them--sans marshmallows. But I think Mom would even approve of this revisited niece-version.Ingredients3 cups hot cooked and mashed sweet potatoes1 cup sugar2 eggs¼ cup milk, 1 t. vanilla, 1 cube butterTopping:1 cup brown sugar, ⅓ cup flour1 cup chopped pecans, ⅓ cup butter InstructionsMix first 6 ingredients together until smooth and butter is melted.Place in 7×11 baking pan. Set aside.For topping, mix dry ingredients, cut in butter with a pastry blender to form a crumb mixture.Sprinkle over top of potatoes.Bake for 30 minutes at 350 degrees.Double for a large crowd in a 9×13.   

Look, we know, the Jets lost 29-15. We know they didn’t look good. We know Sam Darnold is seeing ghosts and we’re very concerned about that. But what we ALSO know is that Matt made amazing Shrimp & Grits to talk about this week’s game. No guest, just your two favorite meat enthusiast Jets fans eating southern comfort food and doing everything we can to stay positive. Thanks for sticking with us guys, let’s laugh over the pain!Recipe of the week: Shrimp & GritsRecipe: https://moscatomom.com/shrimp-grits/ Ingredients3 slices thick cut bacon2 cups of thawed frozen super sweet niblet corn3 cups chicken broth1 cup heavy cream2 cups stone ground grits2 cups shredded Colby Jack cheese3 tablespoons butter1 green onion finely chopped1 pound fresh shrimp1 teaspoon seasoned salt (To make your own – Equal parts Salt, Pepper, Paprika, Chili Powder, dried parsley)1/2 teaspoon garlic powder1 Lemon, juicedRecipe:Fry bacon until crispy and set aside - leaving hot grease in pan.Add in thawed corn and let cook until brown.Mix in chicken broth and heavy cream and bring to a boil.Add in grits and let cook on low until all liquid is absorbed, stirring often.Mix in shredded cheese until well combined. Set aside and wipe pan clean.Return pan to stove with butter and green onion.Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.Add bacon to shrimp and let cook 2-3 minutes.Pour shrimp over grits. Meatiest Player: Ryan Griffin (Matt/Alex)Intro/Outro Music: Mike D'EliaSaint Vermin: https://saintvermin.bandcamp.com/

Welcome to the bar...For the 10th episode let the good Doctor make you something special, James Bond's Martini Vesper.Ingredients3 measures of export strength gin.1 jigger of grain vodka.half a measure of Cocchi Americano .Support the CampaignSupport us on Patreon.Show NotesMartini Vesper on the IBA WebsiteWhy You Can't Drink the Original James Bond MartiniDuke's BarMusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/James Bond est mort ce soir Circus MarcusLicensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

It is now officially autumn in our part of the world, and we are officially excited to bring you another best of fall episode! Tune in to hear Meg and Kelly talk about the ten things they are counting on to be SO awesome for this fall season! All of that plus an inspiring book and playing dress-up with jewelry in Awesome of the Week!SHOW NOTES:Huffington Post: Don't apologize for your obsession with fall. It's science. It Won’t Be Easy: An Exceedingly Honest (and Slightly Unprofessional) Love Letter to Teaching by Tom RademacherRocksboxNut-free protein ballsWoodfire CandlesDearfoams Women's Memory Foam Sweater Knit Indoor/Outdoor Bootie SlippersMaple-Glazed Butternut Squash with Clementine and PancettaVintage washed flannel shirtsMel's Kitchen Cafe: Cinnamon Roll Caramel PopcornMeg's floral cardiganMeg's velvet purseNARS Audacious Lipstick in RitaMaybelline Super Stay Matte lipstick in PioneerHow to make body butter from A Delightful Home's Body Scrub Bible:Makes approximately 4 ounces of body butter.Ingredients3 ounces cocoa butter1.5 ounces jojoba oil5 drops of essential oil (optional)You will also need:Double-boilerMixing bowlHand mixerContainer for body butterMethod1. Weigh cocoa butter then place in the top of a double-boiler. If you are using largechunks of cocoa butter, cut into smaller pieces to make the melting process a littlequicker. Heat over medium heat until the cocoa butter has melted.2. Once cocoa butter has melted, remove from heat. Add jojoba oil.3. Let cool briefly then pour oil mixture into a bowl. Leave to cool.The cooling process can take a number of hours. You can speed things along byplacing bowl in the fridge or freezer for a little while, or sit bowl in an ice bath.Once the oils have cooled and begun to turn opaque, it’s time to whip.4. Using a hand mixer, whip the body butter. Whip for two minutes and let sit for anotherfive minutes.Whip for another two minutes, then let sit for another five. Continue this process untilthe body butter is whipped to your liking.Once body butter is thick and creamy, scoop into jar.A Delightful Home: Body Butter Basics e-course (use code AWESOME for 50% off at check-out!)You can find Meg on Facebook, Twitter, or Instagram! Find Kelly on her blog, Twitter, Facebook, and Instagram!Visit sortaawesomeshow.com for show notes on this and every episode. And don’t forget to find us in the Sorta Awesome Hangout on Facebook or @sortaawesomeshow on Instagram, and @sortaawesomepod on Twitter!

Welcome to the bar...Dr Wilko mixes another Unforgettable, the John Collins. He then explains the history behind it as well as why it is the IBA official version and the Tom Collins isn't.Ingredients3 measures of gin.2 shots of freshly squeezed lemon juice.1 jigger sugar syrup.Support the CampaignSupport us on Patreon.Show NotesThe John Collins at the IBA website.MusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

NO BAKE MIXED BERRY ICEBOX CAKENo Bake Mixed Berry Icebox Cake is the perfect easy summer dessert. Made with four berries instead of triple berry. Best of all, made with just a few ingredients and 10 minutes of prep time containing fresh whipped cream, cream cheese, graham crackers, and fresh strawberries, blueberries, blackberries and raspberries. A patriotic choice for any Fourth of July celebration or party!With summer in full swing, most of our weekends are filled up with birthday parties, visiting family and summer barbecues. If you guys have hung around here long enough, you know my favorite treat to make during the heat are icebox cakes. They are seriously so easy to make and perfect for making ahead the night before.This No Bake Mixed Berry Icebox Cake is just a slight variation of my Strawberry Cheesecake Icebox Cake which is a popular reader favorite.It’s got four berries instead of a triple berry mixture –> blackberries, blueberries, raspberries and strawberries which are all nestled in between whipped cream, cream cheese and graham crackers that soften into an airy cake-like texture as it rests in the fridge.It’s so light and refreshing and you can easily add in some chopped nuts, a drizzle of chocolate or whatever you have on hand!Ingredients3 1/2 cups freshly whipped cream, divided (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)one 8 ounce package cream cheese, softened to room temperature12 graham crackers2 1/2 cups mixture of fresh blackberries,blueberries, raspberries and hulled and sliced strawberries, divided leaving the prettiest slices for the topOptional Toppingscrushed graham cracker crumbschopped nutsdrizzle of chocolatepowdered sugar for dustingInstructionsReport this adTo make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.In a separate large bowl, beat the cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip.Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of mixed berries.Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of berries.Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.Place the last layer of the prettiest mix of berries reserved for the top. Sprinkle on graham cracker crumbs on top.Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.Notes*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5*You can replace cream cheese with prepared cheesecake pudding or vanilla pudding if desired.. Just mix in with the 3 cups of whipped cream.From: Life made sweeter-KellyAvailble from: http://lifemadesweeter.com/2016/06/no-bake-mixed-berry-icebox-cake/