This is the perfect cake for the hot summer days. If you haven’t tried icebox cake, I think it is time you should. This cake has amazing layers from graham crackers layered with whipped cream, lemon curd, and a heap of fresh raspberries.
This Raspberry Icebox Cake is so light, super fun to make, undoubtedly gorgeous, and tastes superb. Super perfect for ladies’ brunch!
24 graham crackers, crushed
⅓ cup butter
¼ cup packed brown sugar
1 6 oz package raspberry flavored Jell-O® mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
⅓ cup milk
1 cup heavy whipping cream, whipped
HOW TO MAKE RASPBERRY ICEBOX CAKE
Step 1: Prepare the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: In a bowl, whisk in the graham cracker crumbs, butter, and brown sugar until incorporated. Then, set aside 1/4 cup of the mixture for topping and press the remaining mixture into a 9 x 13-inch pan.
Step 3: Place inside the oven and bake for about 10 minutes. When done, remove from the oven and allow the cake to cool.
Step 4: Meanwhile, dissolve the raspberry gelatin in boiling water, then, add in the frozen raspberries. Stir until melted. Once done, chill so the wafer base is somewhat set.
Step 5: Melt the milk and the marshmallows. Then, allow it to cool before folding and spreading on top of the raspberry mixture in whipped cream. Then, sprinkle the leftover crumbs over.
Step 6: Place inside the fridge to chill for at least 3 to 4 hours before serving.
This recipe is customizable. You can use different pudding flavors from cheesecake or lemon and a chocolate graham crackers instead of a regular graham. Raspberries can be substituted with strawberries or blueberries, too. Although, I personally love the tang from the raspberries that gives this cake a sweet and creamy blend.
And it’ll be easier to lift the cake out from the pan if you first line the dish with parchment paper, plastic wrap or tinfoil.
Per Serving: 294.8 calories; 23.8 mg cholesterol; 235.2 mg sodium; 3.6 g protein; 49.4 g carbohydrates
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