Raspberry Icebox Cake

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.

  • 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
  • Prep Time: 20 minutes
  • Chilling Time: 480 minutes
  • Total Time: 500 minutes
  • Yield: Makes about 8 servings
  1. 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.
  2. Strain the liquid from the berries, reserve both.
  3. 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.
  1. 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.
  2. 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.
  3. Uncover, slice, and serve.

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Lifestyle Magazine: Raspberry Icebox Cake
Raspberry Icebox Cake
Lifestyle Magazine
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