Raspberry Icebox Cake

Raspberry icebox cake is a lovely refreshing dessert for those hot summer days.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 295 Calories

Ingredients

• ¼ cup packed brown sugar
• ⅓ cup milk
• 1 cup heavy whipping cream, whipped
• ⅓ cup butter, melted
• 1 cup boiling water
• 20 large marshmallows
• 24 graham crackers, crushed
• 1 (6 ounce) package raspberry flavored Jell-O® mix
• 15 ounces frozen raspberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix crushed graham crackers, melted butter, and brown sugar in a bowl until well combined. Set aside 1/4 cup graham mixture for topping; press the remainder into a 9x13-inch pan.

Step 3

Bake in the preheated oven for 10 minutes. Set aside to cool.

Step 4

Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust.

Step 5

Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly.

Step 6

Fold whipped cream into marshmallow mixture, then spread on top of raspberry mixture. Sprinkle with reserved graham topping. Chill in the refrigerator for 3 to 4 hours before serving.