Raspberry Icebox Cake Recipe
This Raspberry Icebox Cake is the perfect no-bake dessert for warm weather, featuring layers of whipped cream, fresh raspberries, and graham crackers. It's easy to make and a creamy, dreamy treat for any spring or summer occasion.
Servings: 9 Slices
Calories: 445kcal
Equipment
Ingredients
- 3 cup heavy whipping cream cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup raspberry jam
- 1 ½ cup raspberries fresh
- 16 graham crackers
Instructions
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until it becomes smooth.3 cup heavy whipping cream, ½ cup powdered sugar, 1 tsp vanilla extract
- Reserve one-third of the whipped cream. Blend the raspberry jam into the rest of the cream until it's thoroughly mixed.¼ cup raspberry jam
- Fold 1 cup of fresh raspberries into the mixture with the jam.1 ½ cup raspberries
- In an 8x8 baking dish, spread a thin layer of the raspberry cream mixture at the bottom.
- Add a single layer of graham crackers on top of the cream, breaking some crackers to fit if necessary.16 graham crackers
- Layer half of the remaining raspberry cream over the crackers.
- Add another layer of graham crackers, follow with the remaining raspberry cream, and then top with a final layer of graham crackers.
- Finish by spreading the set-aside whipped cream over the top.
- Cover the dish and refrigerate for 4 to 6 hours, or overnight, allowing the graham crackers to soften. Before serving, garnish with the leftover raspberries, slice, and serve.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 38g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 147mg | Fiber: 2g | Sugar: 20g