Raspberry Icebox Cake
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"good summer treat"
Serves 14 | Prep Time 15 PT15M | Cook Time 10 PT25M | DessertWhy I Love This Recipe
cold, good, fruity cake
Ingredients You'll Need
24 graham crackers, crushed
⅓ cup butter, melted
¼ cup packed brown sugar
1 (6 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
15 ounces frozen raspberries
⅓ cup milk
20 large marshmallows
1 cup heavy whipping cream, whipped
Directions
Preheat the oven to 350 degrees F (175 degrees C)
Mix crushed graham crackers, melted butter, and brown sugar in a bowl until well combined. Set aside 1/4 cup graham mixture for topping; press the remainder into a 9x13-inch pan
Bake in the preheated oven for 10 minutes. Set aside to cool
Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust
Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly
Fold whipped cream into marshmallow mixture, then spread on top of raspberry mixture. Sprinkle with reserved graham topping. Chill in the refrigerator for 3 to 4 hours before serving.
Pairs Well With
ice cream
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