Refreshing Raspberry Icebox Cake

Refreshing Raspberry Icebox Cake. A Summertime Favorite.

What a lovely refreshing dessert for those hot summer days.

By Carol

Ingredients

Decrease Serving 14 Increase Serving Adjust Original recipe yields 14 servings

Servings:14

Yield:1 -13×9 inch pan

Nutrition Info

Ingredient Checklist

  • 24 large rectangular piece or 2 squares or 4 small rectangular pieces graham crackers, crushed
  • ⅓ cup butter
  • ¼ cup packed brown sugar
  • 1 (6 ounces) package raspberry flavored Jell-O® mix
  • 1 cup boiling water
  • 15 ounces frozen raspberries
  • 20 regulars large marshmallows
  • ⅓ cup milk
  • 1 cup heavy whipping cream, whipped

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Honey Maid Grahams 14.4 Oz

$3.99 for 1 item – expires in 3 weeks

O Organics Organic Light Brown Sugar 24 Oz

$4.79 for 1 item – expires in 3 weeks

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Meyenberg Goat Milk Butter

Creamy, pure butter. Take your baking to the next level!

Directions

Instructions Checklist

  • Step 1Preheat oven to 350 degrees F (175 degrees C).
  • Step 2Mix 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 9×13 inch pan.
  • Step 3Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
  • Step 4Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
  • Step 5Melt 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

Per Serving:294.8 calories; protein 3.6g 7% DV; carbohydrates 49.4g 16% DV; fat 10.1g 16% DV; cholesterol 23.8mg 8% DV; sodium 235.2mg 9% DV. Full Nutrition

MIHAELA Easy and very tasty. I used raspberries from my own back yard and got a light, refreshing and delicious dessert. I used Graham Cracker crumbs for the bottom layer, and had to use almost the entire box. I think the recipe asks for too small a quantity of graham cracker crumbs – it would not quite cover the pan bottom and it would be too thin. Read More

CORILEE CHOCOLATE LOVERS PAY ATTENTION! Instead of regular Grahams, use chocolate Grahams. Also, after about an hour in the freezer drizzle with Hershey’s syrup! Read More

Abapplez After reading the reviews, I decided to 1 & 1/2 all the ingredients. This worked out very well and made each layer thicker (taller), which we liked. DH and kids enjoyed this dessert and all commented on the great Raspberry Flavor. I did fold a small container of fresh raspberries in with the frozen and think that really bumped up the flavor. Due to the good reviews from my family, I will make this again. Thanks for sharing. Read More

CHEFSTEPH3 This is a keeper…with a few modifications. I read quite a few reviews before trying this and made a few changes based both on those reviews and my own taste. First, because the instructions weren’t clear on whether the graham crackers were the full-sized rectangles or half-sized squares, I went with the full-sized rectangles of CHOCOLATE graham crackers (made up of 4 smaller rectangles). I then had to double the amount of butter to make the crust. I omitted the sugar, as I felt the remaining ingredients would make the dessert sweet enough (I was right). I also used one 3oz package of raspberry jello and one small package of unsweetened gelatin. I upped the water to 1.5 cups and added two 12oz packages of frozen raspberries. I followed the instructions on the topping but doubled the amount since I used more ingredients everywhere else. This was a big hit at our house, and I will definitely be making it again following the same changes I made this time. I may try fresh raspberries in place of one of the packages of frozen next time, but it was certainly delicious the way I made it this time! YUM! Read More

showgirl I totally messed this one up! the directions are not clear does 24 graham crackers mean 24 wafers (4 cups crushed) or 6 wafers x 4 because there is a perforation of 4 on one graham cracker wafer. well, I used 24 wafers and the crust came up the pan almost halfway. when I added the frozen berries to the gelatin mixture the gelatin started to set up before the berries melted. I’m sure this is a yummy dessert but I’m disappointed how it turned out. thick dry crust and not much of a raspberry layer. the marshmallow whip cream top came out good. back to the drawing board. maybe I’ll try with 6 wafers and thawed berries Read More

Mommyto2 I agree, the graham cracker ratio is way off. it must mean 24 small sections of crackers. but otherwise a great treat. I also used mini marshmallows since they melt faster. Read More

BROOKSANDBRIANA This was good but next time I’m going to try using crushed Oreos instead of graham crackers. I also might put it in a slightly smaller pan like 8×10 size to make it a little thicker. Even so half of a box of graham crackers was plenty. Read More

0 So easy and Raspberry licious. Read More

Rokosjea This was fairly good. I thought that cooked as directed the middle jello layer was WAY too “jello-y”. I think this is because it only calls for 1c of water when a 6oz package is normally prepared with 2c. Next time I will only use a 3oz pkg of jello and I will up the berry content so that you’re getting more fruit than jello in that middle layer. I also added walnuts to the crust which added a nice crunch and blueberries to the mix. Read More

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