Description
Raspberry Swirl Icebox Cake is a refreshing no-bake summer dessert featuring creamy layers of whipped cream and a tangy raspberry swirl, all nestled in a crunchy graham cracker crust. This delightful treat is perfect for warm-weather gatherings and picnics, offering a visually stunning centerpiece that everyone will love. With its vibrant colors and luscious flavors, this cake is sure to impress your guests and leave them craving more.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter and press into the bottom of an 8×8-inch baking dish. Chill in the fridge for at least 30 minutes.
- Whip the cream: In a bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Create raspberry sauce: Mash fresh raspberries in a separate bowl; add sugar if desired to enhance sweetness.
- Layer: Spread half of the whipped cream over the chilled crust, drizzle raspberry sauce, then top with remaining whipped cream.
- Swirl: Use a knife to create swirls with the raspberry sauce on top for a beautiful marbled effect.
- Chill: Cover and refrigerate for at least 4 hours or overnight to set.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For variations, substitute raspberries with strawberries or blueberries for different flavors. Add crushed nuts between layers for extra crunch. Ensure your whipped cream is well-stabilized for best results.