RASPBERRY ICEBOX DESSERT
After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 239 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY ICEBOX CAKE
What a lovely refreshing dessert for those hot summer days.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g
RASPBERRY ICE CREAM IN A BAG
Making homemade ice cream is fun for the whole family, and the fresh raspberry flavor of this treat makes it a perfect summer activity. Kids can shake the bags until the liquid changes to ice cream and then enjoy the reward! -Erin Hoffman, Canby, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Using two 1-quart resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients inside the inner bag. Seal both bags, pressing out as much air as possible., Place the 2 bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible., Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.)
Nutrition Facts : Calories 299 calories, Fat 13g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 76mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE
Stir raspberry syrup (composed of freshly mashed berries and sugar) into Greek yogurt to form a whipped cream base that's pleasantly tangy and refreshing. Combined with peach slices and graham crackers, it becomes a lightly sweet icebox cake that epitomizes summer. Add double layers of graham crackers to keep it sturdy.
Provided by Cooking Channel
Categories dessert
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
- Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
- Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
- Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
- Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
- When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.
LEMON AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
- Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.
CHOCOLATE RASPBERRY ICEBOX CAKE
Home alone and got a craving for chocolate? Here's an interesting dessert for one that combines the taste of chocolate with fresh raspberries.
Provided by Witch Doctor
Categories Dessert
Time 4h15m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 434.3, Fat 33.9, SaturatedFat 19.5, Cholesterol 109.2, Sodium 204.6, Carbohydrate 31, Fiber 3.7, Sugar 13, Protein 4.1
FRESH RASPBERRY ICEBOX CAKE
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 421 calories, Fat 35g fat (21g saturated fat), Cholesterol 91mg cholesterol, Sodium 132mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
OLD-FASHIONED ICEBOX CAKE
This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!
Provided by Blair Lonergan
Categories Dessert
Time 4h15m
Number Of Ingredients 6
Steps:
- In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
- Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
- Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
- Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
- Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
- Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
- Cover loosely and refrigerate for at least 4 hours, or up to overnight.
Nutrition Facts : ServingSize 1 slice, Calories 357.5 kcal, Carbohydrate 35.2 g, Protein 3.6 g, Fat 23 g, SaturatedFat 13.2 g, Cholesterol 71.3 mg, Sodium 293.7 mg, Fiber 1.3 g, Sugar 16.5 g, UnsaturatedFat 8.2 g
RASPBERRY ICEBOX CAKE
Rich and refreshing! Layered with graham crackers, fresh raspberry cheesecake flavored mousse and billowy whipped cream. To summarize this pretty dessert is decadent, fruity, fluffy, creamy, fresh, flavorful, lightly tangy, perfectly sweet, and just beyond tasty!
Provided by Jaclyn
Categories Dessert
Time 7h
Number Of Ingredients 12
Steps:
- For the mousse layer: Pulse the raspberries in a food processor until they are completely pureed. Force the puree through a fine mesh sieve into a bowl to remove the seeds (there should be 1 1/3 cups puree). Set aside.
- Pour 3 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over then whisk right away and rest 5 minutes.
- Heat gelatin mixture in the microwave on high power for 30 seconds. Remove and whisk for 30 seconds to dissolve then let cool 5 minutes (don't let it cool much longer than that or it will start to set).
- Between the stages of the gelatin resting prepare the cream and cream cheese mixtures. To so do in a medium mixing bowl using an electric hand mixer whip 1 3/4 cups heavy cream on high speed until stiff peaks form.
- In a separate large mixing bowl (using the same beater blades, no need to clean) blend together cream cheese and 2 1/4 cups powdered sugar until blended. Add in 1 tsp vanilla extract and a little red food coloring if using then whip on high speed until light and fluffy, about 2 minutes.
- Mix raspberry puree into cream cheese mixture, then with mixer running pour in gelatin mixture. Mix until well combined.
- Add whipped cream mixture to cream cheese mixture, then fold until mixtures are combined.
- For the crackers: Spread enough graham crackers on the bottom of a 13 by 9-inch baking dish to cover the bottom surface (break and cut crackers to fit as needed).
- Spread 1/2 of the raspberry mousse mixture evenly over that first graham cracker layer and smooth with an offset spatula. Top with a second layer of graham crackers.
- Top with remaining 1/2 of the raspberry mousse mixture and spread even. Add a final layer of graham crackers.
- For the topping: In the same mixing bowl used to whip the cream before add the remaining 1 1/4 cups heavy cream and 1/4 cup powdered sugar, and 1 tsp vanilla. With electric hand mixer set on high speed speed (and now using rinsed and dried beater blades) whip until stiff peaks form.
- Spread whipped cream over the top of the third layer of graham crackers for the final layer.
- Cover and refrigerate for at least 6 hours and up to 2 days.
- Cut into slices and serve garnished with raspberries (and optional mint leaves if you'd like to use those as well).
Nutrition Facts : Calories 453 kcal, Carbohydrate 46 g, Protein 5 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 90 mg, Sodium 272 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- Beat the whipping cream, vanilla, and icing sugar in a stand mixer (or with a hand mixer) until stiff peaks form. Reserve half the whipping cream in another bowl and set aside.
- Set aside half of the raspberries for garnish. Take the remaining raspberries and mash them with a fork until a jammy consistency is reached.
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- Coat an 8x4-inch loaf pan with cooking spray. Line it with a double layer of plastic wrap, letting it overhang 2 inches on the sides.
- Combine raspberries and 1/4 cup water in a large saucepan; mash the berries. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press the mixture through a fine-mesh sieve; discard the seeds. Return to the saucepan and stir in sugar. Return to a simmer and cook until reduced to 1/2 cup, about 10 minutes more. Let cool slightly.
- Add the remaining 1/4 cup water to a small saucepan. Sprinkle gelatin on top; do not stir. Let stand 5 minutes. Heat over medium heat, stirring, just until the gelatin is dissolved. Stir the gelatin mixture into the berry mixture. Stir in 1/2 cup whipped topping until combined. Fold in another 1/2 cup whipped topping until no streaks remain. Spoon the mixture into the prepared pan. Cover and refrigerate until set, about 1 hour.
- Whisk milk and pudding mix in a medium bowl until thick. Whisk in one-third of the remaining whipped topping until combined. Fold in the remaining whipped topping until no streaks remain. Spread over the raspberry layer.
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- For the cake and cream layer, with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, sugar, lemon zest and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping down the sides of the bowl as needed.
- Place the angel food cake cubes in a large bowl and pour over the cream mixture (see note). Gently mix until the cake pieces are evenly coated.
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- Dissolve raspberry gelatin in boiling water; stir in raspberries. Chill until partially set, about 1 hour.
- Stir gelatin and spread half on graham cracker bottom. Add whipped topping to remaining gelatin mixture; mix well. Spread on top of gelatin layer.
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