RASPBERRY LEMON ICEBOX CAKE
Icebox cake is already easy, but this one is the easiest! Lemony whipped cream and fresh raspberries layered with graham crackers and chilled until perfect - it's the quintessential no-bake summer dessert.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 5
Steps:
- Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
- Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
- Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
- Remove from fridge, cut into squares, and serve.
FRESH RASPBERRY ICEBOX CAKE
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 421 calories, Fat 35g fat (21g saturated fat), Cholesterol 91mg cholesterol, Sodium 132mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY-LEMON ICEBOX CAKE
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Cake Dessert Ginger Raspberry Summer Spring Cream Cheese Milk/Cream Quick & Easy Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
- In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
- Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
- Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
- Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.
RASPBERRY ICEBOX CAKE
What a lovely refreshing dessert for those hot summer days.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
- Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
- 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.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g
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