Easy, flavorful and perfect for the spring and summer this Raspberry Icebox Cake is layered with graham crackers, raspberries and whipped topping this will 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 say 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 favorite. 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 tastebuds go wild.
I have to admit that I absolutely love raspberries and baking with them and I can’t wait to share some new ones with you this season that you won’t be able to resist!
This Icebox Cake is just the beginning! Some of our other favorite raspberry desserts include Raspberry Sauce, Lemon Raspberry Cheesecake Bars and Lemon Raspberry Poke Cake!
WHY THIS RECIPE WORKS:
- With various layers of flavor, you get delicious flavors in each bite.
- Easily available ingredients make this a breeze to put 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:
- Place the heavy cream in the body of a stand mixer. With the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed.
- Add in the vanilla and the powdered sugar a little at a time until mixed in.
- Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
- In a medium-sized bowl, add the preserves and whisk it until smooth.
- Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
How to assemble:
- In the bottom of a 9×13 baking dish, spread about ¼ cup of plain whipped cream on the bottom.
- Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
- Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge.
- 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 whipped cream and smooth it out.
- Add one last layer of graham crackers.
- Top with the last of the whipped cream. Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best.
See how easy that is, I now that it looks like a lot of steps and whatnot but it’s really easy once you get all your whipped cream mixed together to just layer.
Layering is the easy part, the hard part is eating the 4 hours or more until you can cut into this delicious Raspberry Icebox cake before you can eat it.
Ugh, but it’s totally worth it. I know I say that a lot, but it really is true, absolutely worth the end results on this cake for sure.
WHAT IS AN ICEBOX CAKE?
An icebox cake is a dessert typically made with cream, fruits, nuts, and wafers or graham crackers that is layered and sets in the refrigerator.
That is exactly what this Raspberry Icebox Cake is, fruits-check, cream-check, graham crackers-check. So pretty much we cover all the bases with this recipe.
We use a lot of layer for this recipe because we love the contrast of the smaller portion of whipped cream and the charm crackers, we like the sturdiness of this particular Icebox Cake.
This is one of those recipes that are great served at potlucks or other gatherings, and people just dig right into it, we usually have nothing leftover to bring home.
Now I’m a huge fan of leftovers so when I can’t bring any home it sucks, but at least I now that people love this recipe and that it it is a keeper!
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 Lemon
- Chocolate Caramel
- 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 TO STORE:
This Raspberry Icebox Cake Recipe needs to remain refrigerated at all times. To store it you can wrap the pan tightly with foil or plastic wrap and it’s best eaten within 1-2 days or it get’s 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 before you serve.
TIPS AND TRICKS:
- Make sure your cream is very cold, it is easier to whip 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 I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, 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.
If you’re 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:
- Raspberry Lemonade Floats
- Overnight Raspberry Cream Cheese French Toast Bake
- Chocolate Raspberry Cake
If you’ve tried these EASY PECAN STICKY BUNS 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 tsp vanilla extract
- 3/4 cup powdered sugar
- 1/2 cup seedless red raspberry preserves
- 6 oz fresh raspberries
- 3-4 sleeves graham crackers
Instructions
- Place the heavy cream in the body of a stand mixer.
- With the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed.
- Add in the vanilla and the powdered sugar a little at a time until mixed in.
- Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
- In a medium-sized bowl, add the preserves and whisk it until smooth.
- Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
- In the bottom of a 9x13 baking dish, spread about ¼ cup of plain whipped cream on the bottom.
- Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
- Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge.
- 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 whipped cream and smooth it out.
- Add one last layer of graham crackers.
- Top with the last of the whipped cream. Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best.
- Cut and serve with a garnish of fresh raspberries and mint, optional.
Notes
- Make sure your cream is very cold, it is easier to whip 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 I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, 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.
Nutrition
Cindy@CountyRoad407
Yum! I’m going to be the queen of the party when I show up with this! Pinned