The Luscious Raspberry Icebox Cake is a delightful no-bake dessert that’s perfect for hot summer days. With layers of whipped cream, fresh raspberries, and graham crackers, this cake is light, fruity, and incredibly refreshing. The addition of raspberry preserves adds a sweet and tangy burst of flavor that complements the creamy texture beautifully.
Ideal for picnics, barbecues, or family gatherings, this icebox cake is a crowd-pleaser. It’s easy to prepare and can be made ahead of time, making it a convenient option for entertaining. Each slice showcases the vibrant red raspberries against the white whipped cream, creating a visually appealing and mouth-watering treat. Serve chilled and enjoy the refreshing taste of this summer dessert.
Ingredients:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 (14.4 ounce) package graham crackers
4 cups fresh raspberries
1/2 cup raspberry preserves
Directions:
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread a thin layer of whipped cream on the bottom of a 9×13 inch baking dish.
Place a single layer of graham crackers over the whipped cream.
Spread 1/3 of the remaining whipped cream over the graham crackers, followed by 1/3 of the raspberries and a drizzle of raspberry preserves.
Repeat the layers two more times, ending with a layer of whipped cream and raspberries on top.
Cover and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
Prep Time: 20 minutes | Refrigeration Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 350 kcal | Servings: 12 servings