Raspberry Icebox Cake

Raspberry Icebox Cake
  • Servings : 14

Raspberry Icebox Cake

Raspberry Icebox Cake is lovely refreshing dessert for those hot summer days. I used raspberries from my own back yard and got a light, refreshing and delicious dessert


  • 24 graham crackers, crushed
  • ⅓ cup butter
  • ¼ cup packed brown sugar
  • 1 (6 ounce) package raspberry flavored Jell-O® mix
  • 1 cup boiling water
  • 15 ounces frozen raspberries
  • 20 large marshmallows
  • ⅓ cup milk
  • 1 cup heavy whipping cream, whipped


Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

Step 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.

Step 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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Nutritional Info

This information is per serving.

  • calories

  • protein

    3.6 g
  • carbohydrates

    49.4 g
  • cholesterol

    23.8 mg
  • sodium

    235.2 mg