Pop Art 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-LEMON ICEBOX CAKE

Steps:

• In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
• In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
• Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
• Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
• Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.

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.

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.

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.

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.