Description
This Chocolate-Raspberry Ice Box Cake is the perfect no-bake dessert for any time of the year. Layer freshly whipped cream and raspberries between chocolate wafers, refrigerate and devour.
Ingredients
Units
Scale
- 3 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 9 ounce (255 g) package of chocolate wafer cookies
- 1-2 cups fresh raspberries
Instructions
- In the bowl of a stand-up mixer, add heavy whipping cream, powdered sugar, and vanilla extract. Whip at high speed until stiff peaks form.
- In the bottom of an 8-inch by 8-inch square pan, spread 1/4 of the whipped cream. Top with 1/3 of the berries. Top the berries with 1/3 of the chocolate wafers. Break the cookies to distribute them evenly over the berries. Repeat layering two times ending with the remaining whipped cream.
- Cover the pan with plastic wrap and refrigerate for 8 hours or overnight.
- Remove from the refrigerator, garnish with remaining raspberries, and grate chocolate over the top of the cake if you wish.
- Store leftovers covered in the refrigerator for up to 2 days.
Notes
- Plan AHEAD! The cake needs enough time to set. Otherwise, the wafers will not be soft enough to cut the cake.
- Heavy cream whips up best if the cream is cold. If your kitchen is warm, place the bowl in the refrigerator for a few minutes.
- Watch it closely when beating the heavy cream so you don't overbeat it. It can quickly turn into butter. You will have delicious, creamy homemade butter if it turns into butter. Use it on a loaf of your favorite bread or your morning toast.
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 15.1 g
- Sodium: 175.7 mg
- Fat: 18.5 g
- Carbohydrates: 25.5 g
- Protein: 3.1 g
- Cholesterol: 45.8 mg
