Raspberry Icebox Cake Recipe - Allrecipes.com
Raspberry Icebox Cake Recipe

Raspberry Icebox Cake

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"What a lovely refreshing dessert for those hot summer days."

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Ingredients Edit and Save

Original recipe makes 1 -13x9 inch pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
  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.
  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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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2003

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.

 
Most Helpful Critical Review
Feb 04, 2007

i totally messed this one up! the directions are not clear, does 24 ghraham 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 half way. when i added the frozen berries to the gelatin mixture, the geletin started to set up before the berries melted. i'm sure this is a yummy dessert but i'm dissapointed 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

 

24 Ratings

Jul 18, 2007

CHOCOLOATE LOVERS PAY ATTENTION! Instead of regualar grahms, use chocolate grahms. Also, after about an hour in the freezer drizzle with hersheys syrup!

 
Jul 07, 2010

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.

 
Mar 14, 2007

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 8x10 size to make it a little thicker. Even so, a half of a box of graham crackers was plenty..

 
Jun 02, 2003

So easy and Raspberry licious

 
Jul 04, 2007

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.

 
Jul 05, 2011

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.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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