Pop Art Raspberry Icebox Cake Recipes

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RASPBERRY ICEBOX CAKE



Raspberry Icebox Cake image

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

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

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

ICEBOX CAKE



Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h20m

Yield 12 servings

Number Of Ingredients 3

1 quart heavy whipping cream
1 cup powdered sugar
One 9-ounce box thin chocolate wafer cookies

Steps:

  • In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
  • Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
  • In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
  • Cover and refrigerate for at least 6 hours.
  • Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

RASPBERRY LEMON ICEBOX CAKE



Raspberry Lemon Icebox Cake image

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

3 cups heavy whipping cream (very cold)
1/4 cup granulated sugar
2 tablespoons lemon zest + 2 tablespoons fresh lemon juice (from about 2 medium lemons)
3 sleeves graham crackers (8 double crackers each)
1 pound fresh raspberries

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.

CHOCOLATE RASPBERRY ICEBOX CAKE



Chocolate Raspberry Icebox Cake image

Home alone and got a craving for chocolate? Here's an interesting dessert for one that combines the taste of chocolate with fresh raspberries.

Provided by Witch Doctor

Categories     Dessert

Time 4h15m

Yield 1 serving(s)

Number Of Ingredients 6

1/3 cup chilled heavy cream
1/2 teaspoon sugar
1/8 teaspoon vanilla
5 chocolate wafers (such as Nabisco Famous)
1/3 cup fresh raspberry
grated bittersweet chocolate (not unsweetened)

Steps:

  • Beat cream with the sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
  • Spread 1 heaping teaspoon cream onto each of 4 wafers.
  • Arrange enough raspberries side by side (as close as possible) on 1 cream topped wafer to form an even layer.
  • Stack 2 cream topped wafers on a plate (Cream sides up) and top with a berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
  • Serve cake with remaining berries.
  • Cake can chill up to 1 day.
  • Cooking time is the chilling time.

Nutrition Facts : Calories 434.3, Fat 33.9, SaturatedFat 19.5, Cholesterol 109.2, Sodium 204.6, Carbohydrate 31, Fiber 3.7, Sugar 13, Protein 4.1

RASPBERRY-CHOCOLATE CAKE POPS



Raspberry-Chocolate Cake Pops image

Raspberry and chocolate come together for these elegant cake pops that are made even sweeter with a hint of raspberry vodka.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 28

Number Of Ingredients 18

1 1/4 cups Gold Medal™ all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup granulated sugar
3 egg whites
1/2 teaspoon vanilla
1/2 cup milk
8 oz semisweet baking chocolate, finely chopped
4 teaspoons raspberry-flavored vodka
1/4 cup heavy whipping cream
2 tablespoons butter
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tablespoons raspberry-flavored vodka
1 bag (12 oz) dark chocolate candy melts
1 bag (12-oz) light cocoa candy melts
28 paper lollipop sticks (6-inch)

Steps:

  • Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
  • Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
  • In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
  • Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
  • In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Cake ball, Sodium 150 mg, Sugar 33 g, TransFat 0 g

RASPBERRY ICEBOX DESSERT



Raspberry Icebox Dessert image

After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 9

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
3 cups fresh or frozen raspberries
2 cups graham cracker crumbs (about 32 squares)
1/4 cup packed brown sugar
1/2 cup butter, melted
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened

Steps:

  • In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

Nutrition Facts : Calories 239 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

FRESH RASPBERRY ICEBOX CAKE



Fresh Raspberry Icebox Cake image

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

1 carton (8 ounces) mascarpone cheese
3 cups cold heavy whipping cream
2 tablespoons sugar
2 tablespoons grated lemon zest (about 2 lemons)
2 packages (5-1/4 ounces each) thin ginger cookies
5 cups fresh raspberries (about 20 ounces), divided

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.

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