Raspberry Icebox Cake

Raspberry Icebox Cake

22

"What a lovely refreshing dessert for those hot summer days."

Ingredients

{{adjustedServings}} servings 295 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
  3. Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
  4. Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
  5. Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
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Reviews

22
  1. 26 Ratings

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Easy and very tasty. I used raspberries from my own back yard and got a light, refreshing and delicious dessert. I used Graham Cracker crumbs for the bottom layer, and had to use almost the enti...

CHOCOLOATE LOVERS PAY ATTENTION! Instead of regualar grahms, use chocolate grahms. Also, after about an hour in the freezer drizzle with hersheys syrup!

After reading the reviews, I decided to 1 & 1/2 all the ingredients. This worked out very well and made each layer thicker (taller), which we liked. DH and kids enjoyed this dessert and all com...