No Bake Lemon Raspberry Icebox Cake
Servings: 9 servings
Calories: 361cal
Lemon Raspberry Icebox Cake is the perfect no-bake dessert, layering crisp graham crackers with fluffy lemon-infused whipped cream and juicy raspberries. It’s easy to make, refreshingly light, and the perfect sweet treat for warm days!
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Ingredients
- 2 cups heavy whipping cream 35%
- ½ cup powdered icing sugar
- 1 teaspoon vanilla extract
- 1 cup of lemon curd
- 9-10 large graham crackers
- 3-4 cups fresh raspberries
Instructions
- In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture - it's okay to leave a lemon swirl and not mix completely!
- In the bottom of an 8x8" baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
- Repeat layers one more time, pressing the graham crackers down gently.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
Video
Notes
- Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
- Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.
Nutrition
Calories: 361cal | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 9.1mg | Calcium: 54mg | Iron: 0.8mg