Description
The No Bake Lemon Raspberry Icebox Cake is a delightful and refreshing dessert perfect for summer gatherings. With layers of creamy whipped cream infused with lemon curd, crunchy graham crackers, and fresh, juicy raspberries, this dessert is as pleasing to the eye as it is to the palate. The bright flavors of lemon and raspberry complement each other beautifully, making each bite a burst of fruity freshness.
Ingredients
2 cups heavy whipping cream (35%)
⅓ cup powdered icing sugar
1 teaspoon vanilla extract
1 cup lemon curd
9–10 large graham crackers
3–4 cups fresh raspberries
Instructions
In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer).
Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
Repeat layers one more time, pressing the graham crackers down gently.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
- Prep Time: 20 minutes
Nutrition
- Calories: 350 kcal