Raspberry Icebox Cream Cake
Old Fashioned Raspberry Icebox Cream Cake Recipe! This is a crowd pleaser! Creamy! Dreamy! Come on over and let me share my recipe with YOU!
Raspberry Icebox Cream Cake
What you will Love About Icebox Cake
Old Fashioned Raspberry Icebox Cake Key Ingredients
Main ingredients
Occasions To Serve Raspberry Icebox Cake
- Mother’s Day
- Easter
- 4th of July
- Picnics
- Pool Parties
- Summer Potluck
If you love creamy desserts, how about this Dreamy Coconut Cream Cake, this tasty Retro Ambrosia Salad, or this S’mores Icebox Cake. And oh yeah so good! The Lemon Blueberry Shortbread Icebox Pie!
Raspberry Icebox Cream Cake Recipe
Ingredients
- 1 1/2 cups fresh raspberries, washed and air dried on a cloth.
- 24 Regular sized graham crackers (3 sleeves)
- 5 ounce package/box instant vanilla pudding
- 2 cups whole milk
- 1 can condensed milk
- 1 cup heavy cream
Raspberry Cream Cake Instructions
line a 9 X 9 baking dish with parchment paper. Leave excess paper hanging over two of the opposite sides. Note: It is helpful if your baking dish or pan has straight sides but not necessary.
In a large mixing bowl, mix the instant vanilla pudding, condensed milk, and the whole milk on medium speed until thick. Set aside.
In a second bowl, whip the heavy whipping cream and white sugar until stiff peaks form.
Gently fold the whipped cream and the vanilla pudding together for the icebox cake cream filling.
Lay the first layer of graham crackers in the bottom of the pan. Set aside. (I trimmed the graham crackers to fit. Not necessary.)
Spoon 1/3 of the pudding mixture over the first layer of graham crackers.
Next, scatter 1/3 of the raspberries over the icebox cake pudding mixture.
Then, repeat two more layers of graham crackers (given them a gentle press to even the layers), vanilla pudding cream, and raspberries.
Cover the icebox cake with plastic wrap and refrigerate for 8 hours. Garnish with crushed graham crumbs.
Lift the Raspberry Ice Box Cake from the pan using the “hang over” parchment, cut and serve!
Raspberry Icebox Cake
Ingredients
- 1 1/2 cups fresh raspberries washed and air dried on a cloth.
- 24 Regular sized graham crackers 3 sleeves
- 5 ounce package/box instant vanilla pudding
- 2 cups whole milk
- 1 can condensed milk
- 1 cup heavy cream
Instructions
- line a 9 X 9 baking dish with parchment paper. Leave excess paper hanging over two of the opposite sides. Note: It is helpful if your baking dish has straight sides but not necessary.
- In a large mixing bowl, mix the instant vanilla pudding, condensed milk, and the whole milk on medium speed until thick. Set aside.
- In a second bowl, whip the heavy whipping cream and white sugar until stiff peaks form.
- Gently fold the whipped cream and the vanilla pudding together.
- Lay the first layer of graham crackers in the bottom of the pan. Set aside. (I trimmed the graham crackers to fit. Not necessary.)
- Spoon 1/3 of the pudding mixture over the first layer of graham crackers.
- Next, scatter 1/3 of the raspberries over the pudding mixture.
- Then, repeat two more layers of graham crackers (given them a gentle press to even the layers), vanilla pudding cream, and raspberries.
- Cover the with plastic wrap and refrigerate for 8 hours. Garnish with crushed graham crumbs.
- Lift the Raspberry Ice Box Cake from the pan using the “hang over” parchment, cut and serve!
Nutrition
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