Raspberry Icebox Cake
Ingredients:
2 cups fresh raspberries
1/4 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (7.5 oz) graham crackers
Optional: mint leaves for garnish
Raspberry Icebox Cake
Directions :
In one bowl, mash half the raspberries with the granulated sugar. Set aside.
In a separate bowl, mix the cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one layer of graham crackers in a 9 x 13 inch bowl.
Spread whipped cream on top of the graham crackers and top with a few crushed raspberries.
Layer graham crackers, whipped cream, and raspberries until all ingredients are used up, then finish with a layer of whipped cream.
Garnish with the remaining whole raspberries on top.
Cover and refrigerate for at least 4 hours or overnight to soften Graham’s crackers.
Serve chilled, garnished with mint leaves if desired.
Prep time: 20 minutes | Cooling time: 4 hours | Total time: 4 hours 20 minutes
kcal: 350 kcal per serving | Servings: 12