Raspberry Icebox Cake
Introduction
Indulge in the sweet and refreshing flavors of summer with this Raspberry Icebox Cake. This no-bake dessert is easy to make and perfect for gatherings or a simple treat on a hot day.
Why Make This Recipe
This Raspberry Icebox Cake is a delightful combination of creamy filling, fresh raspberries, and graham crackers. It requires minimal effort to put together and is sure to impress your family and friends with its delicious taste and beautiful presentation.
How to Make Raspberry Icebox Cake
Ingredients:
- 3 cups fresh raspberries
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14.4 oz) graham crackers
- 1 package (8 oz) cream cheese, softened
- 1 cup raspberry jam
Directions:
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Prepare the Cream Filling: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined.
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Assemble the Layers: Spread a thin layer of the cream mixture at the bottom of a 9×13-inch baking dish. Place a layer of graham crackers on top, breaking them to fit. Add a layer of the cream mixture, raspberry jam, and fresh raspberries. Repeat the layers until reaching the top, ending with a layer of cream mixture and raspberries on top.
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Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors meld, and graham crackers soften.
How to Serve Raspberry Icebox Cake
Slice the chilled Raspberry Icebox Cake into squares and serve cold. It’s a refreshing and creamy dessert that can be enjoyed on its own or with a dollop of whipped cream on top.
How to Store Raspberry Icebox Cake
Store any leftover Raspberry Icebox Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. It’s best when served within a day or two to maintain the freshness of the raspberries.
Tips to Make Raspberry Icebox Cake
- Use fresh, ripe raspberries for the best flavor and texture.
- Ensure the heavy cream is cold before whipping for better results.
- Allow the cake to chill for the recommended time to achieve the ideal consistency.
Variation
For a twist on the classic recipe, you can substitute the raspberry jam with strawberry jam or mixed berry compote for different fruity flavors.
FAQs
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Can I use frozen raspberries instead of fresh? Fresh raspberries are recommended for this recipe, but you can use frozen berries that have been thawed and patted dry.
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Is it necessary to use graham crackers, or can I use a different type of cookie? Graham crackers are traditional for this recipe, but you can experiment with other cookies like vanilla wafers or shortbread for a different taste.
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Can I make this cake ahead of time? Yes, this cake is perfect for making ahead, as it tastes even better after chilling overnight.
