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Raspberry Icebox Cake

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.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 15
Calories: 423kcal


  • 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


  • 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.


  1. Make sure your cream is very cold, it is easier to beat that way.
  2. 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.
  3. 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. 
  4. This can be frozen, see tips above.
  5. You can use frozen raspberries, but they need to be defrosted first and drained of extra moisture.
  6. To switch it up you can use cinnamon flavored graham crackers for a twist.
  7. Other flavors can be used, see above for options.


Calories: 423kcal | Carbohydrates: 43g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 249mg | Potassium: 133mg | Fiber: 2g | Sugar: 20g | Vitamin A: 937IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg