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This Raspberry Icebox Cake Is Perfect for Hot Days & Nights

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This Raspberry Icebox Cake Is Perfect for Hot Days & Nights
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“What a lovely refreshing dessert for those hot summer days.”

Ingredients

24 graham crackers, crushed

1/3 cup butter

1/4 cup packed brown sugar

1 (6 ounce) package raspberry flavored Jell-O(R) mix

1 cup boiling water

15 ounces frozen raspberries

20 large marshmallows

1/3 cup milk

1 cup heavy whipping cream, whipped

Directions

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

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 9×13 inch pan.

Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.

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.

This Raspberry Icebox Cake Is Perfect for Hot Days & Nights

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 24 graham crackers, crushed
  • 1/3 cup butter
  • 1/4 cup packed brown sugar
  • 1 (6 ounce) package raspberry flavored Jell-O(R) mix
  • 1 cup boiling water
  • 15 ounces frozen raspberries
  • 20 large marshmallows
  • 1/3 cup milk
  • 1 cup heavy whipping cream, whipped
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Instructions

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

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.

Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.

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.

Notes

Servings: 14 Yield: 1 -13x9 inch pan