Imagine a dessert so creamy, so effortlessly delicious, that it requires zero baking and takes just 15 minutes to prepare! This No Bake Raspberry Icebox Cake is your ticket to instant dessert glory, transforming simple ingredients into a show-stopping treat that will have everyone begging for seconds. Perfect for hot summer days, lazy weekends, or when you want to impress guests without spending hours in the kitchen, this recipe is about to become your new secret weapon in dessert-making.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of graham crackers
- 2 cups fresh raspberries
Instructions
- In a large mixing bowl, pour in the 2 cups of heavy cream. Using an electric mixer, beat the cream on medium speed until it starts to thicken.
- Gradually add in the 1/2 cup of powdered sugar and the 1 teaspoon of vanilla extract. Continue to beat the mixture on medium-high speed until stiff peaks form, which should take about 3-5 minutes. Be careful not to overbeat, as this can turn the cream into butter.
- Once the whipped cream is ready, set it aside. Take a 9x13 inch baking dish or a similar-sized container for assembling the cake.
- Begin layering the cake by placing a single layer of graham crackers at the bottom of the dish. You can break the crackers as needed to fit them snugly in the dish.
- Spread a generous layer of the whipped cream mixture over the graham crackers, ensuring that it covers them completely.
- Next, add a layer of fresh raspberries on top of the whipped cream. Distribute them evenly across the surface.
- Repeat the layering process: add another layer of graham crackers, followed by more whipped cream, and then another layer of raspberries. Continue this process until all ingredients are used, finishing with a layer of whipped cream on top.
- For the final touch, garnish the top layer of whipped cream with a few extra fresh raspberries. You can also sprinkle some crushed graham crackers on top for added texture if desired.
- Cover the dish with plastic wrap and refrigerate the icebox cake for at least 4 hours, or ideally overnight. This allows the flavors to meld and the graham crackers to soften.
- When ready to serve, slice the cake into squares and serve chilled. Enjoy your delightful No Bake Raspberry Icebox Cake!
Tips
- Ensure your heavy cream is ice-cold before whipping for the best volume and texture.
- When whipping cream, use a chilled mixing bowl to help it form stiff peaks faster.
- For the most tender cake-like texture, let the icebox cake rest in the refrigerator for at least 4-6 hours, allowing the graham crackers to soften.
- Use fresh, ripe raspberries for the most vibrant flavor and color.
- For a variation, you can substitute graham crackers with vanilla wafers or chocolate cookies.
- If you want a more stable whipped cream, add a tablespoon of instant vanilla pudding mix while whipping.
- Always cover the cake with plastic wrap to prevent it from absorbing other refrigerator odors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 80mg
