Recipes
This No-Bake Raspberry Icebox Cake is a refreshing and effortlessly delicious dessert that’s perfect for warm days. The cake is chilled overnight, allowing the flavors to meld together, transforming into a melt-in-your-mouth treat. Finished with a swirl of extra raspberry filling and a sprinkle of fresh berries, this no-bake delight is the perfect balance of fruity, creamy, and indulgent!
Step 1
In a bowl, whip whipping cream to firm peaks. Then whip in the powdered sugar and vanilla. Remove ¼ of the whipping cream from the bowl and place in another bowl, then set aside.
Step 2
Add half of the fruit filling into the remaining 3/4 of the whipping cream and gently fold 3-4 times. Add the remaining fruit filling and gently fold another 3-4 more times. You don’t want the raspberry fruit filling to be completely mixed in.
Step 3
Place a layer of graham crackers in the bottom of a 9 x 13 inch dish. Spread ⅓ of the raspberry cream mixture over the graham crackers. Repeat this 2 more times. Top with a final layer of graham crackers. Spread the whipped cream you set aside over the last layer of graham crackers.
Step 4
Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Cut into squares to serve. Garnish with a mint leaf and fresh raspberries if desired Serves 12-15
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