Easy, flavorful and perfect for the spring and summer, this Raspberry Icebox Cake is layered with graham crackers, raspberries and whipped topping. This will quickly become your new favorite dessert.
Have you ever made an Icebox Cake before? If not, you are absolutely missing out. They are so full 0f flavor and are so easy to put together that you will want to make one over and over again.
There are so many flavors out there, but this Raspberry Icebox Cake has to be one of my favorites. With layers of graham crackers, whipped topping with whole raspberries and whipped topping with raspberry preserves, you can’t go wrong.
I love the layering of this cake, the whipped topping softens the cookies so they are just moist enough to run your fork through without any effort.
And the addition of the whole raspberries in one of the layers gives you a fresh burst of flavor that will make your taste buds go wild.
I have to admit that I absolutely love raspberries in any way shape or form, especially in desserts, but even more so in no bake desserts like this Raspberry Icebox Cake.
Some of our other favorite fruity desserts include Easy Fruit Pizza, Blueberry Biscuits and Lemon Bars.
WHY THIS RECIPE WORKS:
- With various layers of flavor, you get deliciousness in each bite.
- Easily available ingredients make this a breeze to throw together.
- Minimal ingredients also help this dessert become super easy.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Heavy whipping cream
Vanilla extract
Powdered sugar
Raspberry preserves
Raspberries
Graham crackers
HOW TO MAKE A RASPBERRY ICEBOX CAKE, STEP BY STEP:
How to prepare:
- In the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer add the heavy cream and beat until the heavy cream just starts to get foamy over medium-low speed.
- Then add in the vanilla and the powdered sugar a little at a time until mixed in.
- Increase the speed to medium and beat until it forms medium peaks, roughly 3-5 minutes, set aside.
- In a medium-sized bowl, add the raspberry preserves and whisk until it becomes smooth.
- To the preserves, gently fold in half of the whipped cream, until there are no more streaks of the preserves or whipped cream remaining, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
To assemble:
- To assemble, in the bottom of a 9×13-inch baking pan, spread about ¼ cup of plain whipped cream onto the bottom getting a nice even layer.
- Next, place some of the graham crackers in a single layer on top of the whipped cream, some of the graham crackers may need to be broken to get an even layer and it covered.
- To the top of the graham crackers, add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge of the pan.
- Place another layer of graham crackers on top.
- Add the whipped cream mixed with the preserves on top, smooth it out to the edge.
- Add another layer of graham crackers.
- Top with ½ of the remaining plain whipped cream and smooth it out.
- Add one last layer of graham crackers.
- Top with the last of the plain whipped cream. Then cover with plastic wrap and place in the refrigerator for at least 4 hours (or up to overnight) to set up. Slice and serve.
WHAT IS AN ICEBOX CAKE?
An icebox cake is a dessert typically made with whipped cream/pudding, fruits, nuts, wafers or graham crackers that is layered and sets in the refrigerator.
That is exactly what this Raspberry Icebox Cake is, fruits-check, whipped cream-check, graham crackers-check. So pretty much we cover all the bases with this recipe.
WHAT OTHER FLAVORS CAN I USE?
There is such a variety of flavors out there that you can pretty much use anything you like, some of our favorite flavors include:
- Strawberry
- Blueberry
- Coconut
- Peanut Butter
- Lemon
And many many more, if you just do a quick web search you will find so many different varieties of Icebox Cakes that there really is no end!
HOW LONG DOES THIS NEED TO CHILL?
This needs to be covered and placed in the refrigerator for at least 4 hours, overnight is best. This will help the flavors marry and the crackers to soften.
DO I HAVE TO USE PRESERVES?
If you cannot find preserves or do not want to use it you can use seedless jam or jelly for this recipe as well.
HOW TO STORE:
This Raspberry Icebox Cake Recipe needs to remain refrigerated at all times. To store it you can wrap the pan foil or plastic wrap and it will will keep for up to 1-2 days or it gets too soggy, especially with fresh fruit.
Icebox Cakes freeze amazingly well, wrap your dish (as long as it is freezer proof) with foil and place in freezer, this will be good for up to one month.
To defrost, let sit in the refrigerator overnight until thawed, then serve.
TIPS AND TRICKS:
- Make sure your cream is very cold, it is easier to beat that way.
- It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
- If the preserves don’t whisk out smooth, add them to a microwave safe bowl and microwave for about 10 seconds and then whisk it again until smooth. Then allow the mixture to come to room temperature before folding it into the whipped cream.
- This can be frozen, see tips above.
- You can use frozen raspberries, but they need to be defrosted first and drained of extra moisture.
- To switch it up you can use cinnamon flavored graham crackers for a twist.
- Other flavors can be used, see above for options.
Looking for that perfect no bake dessert to whip up to bring to gatherings or because you are craving something delicious? Then you have to make this Raspberry Icebox Cake!
If you like this recipe you might also like:
If you’ve tried this Raspberry Icebox Cake or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Raspberry Icebox Cake
Ingredients
- 4 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- ½ cup seedless red raspberry preserves
- 6 ounces fresh raspberries
- 3-4 sleeves graham crackers
Instructions
- In the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer add the heavy cream and beat until the heavy cream just starts to get foamy over medium-low speed.
- Then add in the vanilla and the powdered sugar a little at a time until mixed in.
- Increase the speed to medium and beat until it forms medium peaks, roughly 3-5 minutes, set aside.
- In a medium-sized bowl, add the raspberry preserves and whisk until it becomes smooth.
- To the preserves, gently fold in half of the whipped cream, until there are no more streaks of the preserves or whipped cream remaining, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
- To assemble, in the bottom of a 9x13-inch baking pan, spread about ¼ cup of plain whipped cream onto the bottom getting a nice even layer.
- Next, place some of the graham crackers in a single layer on top of the whipped cream, some of the graham crackers may need to be broken to get an even layer and it covered.
- To the top of the graham crackers, add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge of the pan.
- Place another layer of graham crackers on top.
- Add the whipped cream mixed with the preserves on top, smooth it out to the edge.
- Add another layer of graham crackers.
- Top with ½ of the remaining plain whipped cream and smooth it out.
- Add one last layer of graham crackers.
- Top with the last of the plain whipped cream. Then cover with plastic wrap and place in the refrigerator for at least 4 hours (or up to overnight) to set up. Slice and serve.
Notes
- Make sure your cream is very cold, it is easier to beat that way.
- It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
- If the preserves don’t whisk out smooth, add them to a microwave safe bowl and microwave for about 10 seconds and then whisk it again until smooth. Then allow the mixture to come to room temperature before folding it into the whipped cream.
- This can be frozen, see tips above.
- You can use frozen raspberries, but they need to be defrosted first and drained of extra moisture.
- To switch it up you can use cinnamon flavored graham crackers for a twist.
- Other flavors can be used, see above for options.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED, APRIL 2021
Cindy@CountyRoad407
Yum! I’m going to be the queen of the party when I show up with this! Pinned