Chocolate Raspberry Icebox Cake Food

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

RASPBERRY ICEBOX DESSERT

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

RASPBERRY ICEBOX CAKE

Steps:

• 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.

CHOCOLATE RASPBERRY ICEBOX CAKE

Steps:

• Beat cream with the sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
• Spread 1 heaping teaspoon cream onto each of 4 wafers.
• Arrange enough raspberries side by side (as close as possible) on 1 cream topped wafer to form an even layer.
• Stack 2 cream topped wafers on a plate (Cream sides up) and top with a berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
• Serve cake with remaining berries.
• Cake can chill up to 1 day.
• Cooking time is the chilling time.

CHOCOLATE-RICOTTA ICEBOX CAKE

Steps:

• Prepare pan by removing sides from a 9" round springform pan.
• Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom firmly securing paper.
• Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
• Make chocolate-ricotta mixture:.
• Break 12 oz. of chocolate into pieces.
• Place on a heatproof medium bowl set over (not in) a pan of simmering water.
• Cook, stirring occasionally, until chocolate has melted 8-10 minutes.
• In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
• Add warm chocolate; blend until smooth.
• In a large bowl, beat cream until stiff peaks form.
• With a rubber spatula, gently fold in chocolate-ricotta mixture.
• Assemble cake:.
• Arrange half of cookies in an overlapping pattern to cover bottom of pan.
• Spoon half of chocolate-ricotta mix on top of cookies; smooth top.
• Cover with remaining cookies; top with remaining mixture and smooth top.
• Cover with plastic wrap; refrigerate at least 6 hours or up to 2 days.
• To serve:.
• Release sides of pan and remove waxed paper from sides.
• Using bottom piece of waxed paper, pull cake onto platter.
• With a metal spatula, lift cake and remove waxed paper.
• Using a vegetable peeler, shave remaining 2 oz. of chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices.
• (Wipe knife clean and re-dip in water for each slice).

FRESH RASPBERRY ICEBOX CAKE

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.