Raspberries add tons of color and bright, tart flavor to this
ultimate no-bake dessert: icebox cake. The principal here is the same as
with any icebox cakes: the wafers or cookies soak up the sweetened
whipped cream so that they soften and turn cake-like is the most
fabulous way.
Ingredients
- 2 cups raspberries, plus more for garnish, if you like
- 1/2 cup sugar, divided
- 2 cups heavy cream (whipping cream)
- 1 box (14.4 ounces) vanilla wafers or graham crackers
Preparation
- Set aside about 1/2 cup of raspberries. Put the remaining raspberries in a medium bowl, sprinkle with 1/4 cup of the sugar, gently mash just a bit with a fork, and let it about 10 minutes.
- Strain the liquid from the berries, reserve both.
- Put the cream and the remaining 1/4 cup sugar in a large bowl and beat until firm peaks form. See How to Whip Cream for tips, if you like. Set aside about 1 cup of the whipped cream. Fold the reserved raspberry juice into the bulk of the whipped cream. Gently fold in the mashed berries, too.
- Put a single layer of wafers on the bottom of an 8- by 8-inch baking dish. Dollop on about 1/3 of the raspberry-laden whipped cream, add another layer of wafers, then more cream, and the remaining wafers. Make a final layer, topping the pure whipped cream and garnishing with extra, not mashed berries, if you like.
- Cover and chill until the cream soaks into the wafers enough to soften them and turn the whole concoction cake-like, at least 8 hours.
- Uncover, slice, and serve.
By Molly Watson
Local Foods Expert, about.com
