Korean Melon Icebox Cake

Korean · Summer · 150 min · Serves 8 · By Lesapor Test Kitchen

Embrace the sweet and refreshing flavor of Korean melon in this easy no-bake dessert perfect for summer. This icebox cake combines layers of delicate cookies with a creamy filling and ripe slices of melon, making it an ideal treat for hot days. Minimal ingredients and simple steps make it a beginner-friendly recipe.

Ingredients

• 2 medium Korean melons, peeled, seeded, and sliced thin
• 2 cups heavy cream, chilled
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 packages graham crackers

Method

1. In a large mixing bowl, whip the chilled heavy cream with an electric mixer on medium speed until soft peaks form, about 3 to 4 minutes.
2. Add the powdered sugar and vanilla extract to the cream, and continue to whip on high speed until stiff peaks form, about 1 to 2 more minutes.
3. Spread a thin layer of the whipped cream mixture in the bottom of a 9x13 inch pan.
4. Place a layer of graham crackers on top of the cream, breaking them as needed to fit.
5. Spread 1/3 of the remaining whipped cream over the graham crackers, and top with a layer of sliced Korean melon.
6. Repeat layers two more times, finishing with a layer of whipped cream.
7. Cover the pan with plastic wrap and refrigerate for at least 2 hours to allow the layers to set and the flavors to meld.