Description
A refreshing and easy-to-make No-Bake Raspberry Icebox Cake that is perfect for summer gatherings.
Ingredients
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
- 1 package (14.4 ounces) graham crackers
- 1 cup raspberry jam
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- In a 9×13-inch baking dish, spread a thin layer of raspberry jam on the bottom.
- Place a single layer of graham crackers over the jam, breaking them as needed to fit.
- Spread half of the whipped cream mixture over the graham crackers, followed by half of the fresh raspberries.
- Repeat the layers: add another layer of graham crackers, the remaining whipped cream mixture, and the rest of the raspberries.
- Finish with a final layer of graham crackers on top. Spread the remaining raspberry jam over the top layer of graham crackers.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional fresh raspberries.
Notes
- For a chocolate twist, use chocolate graham crackers instead of regular ones.
- You can substitute the raspberries with strawberries or blueberries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg