Name: Raspberry Icebox Cake
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: Graham crackers, crushed - 24; Butter, melted - ⅓ cup; Packed brown sugar - ¼ cup; Raspberry flavored Jell-O® mix - 1 (6 ounce) package; Boiling water - 1 cup; Frozen Raspberries - 15 ounces; Milk - ⅓ cup; Large marshmallows - 20; Heavy whipping cream, whipped - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Icebox Cake

1. Graham crackers, crushed - 24

2. Butter, melted - ⅓ cup

3. Packed brown sugar - ¼ cup

4. Raspberry flavored Jell-O® mix - 1 (6 ounce) package

5. Boiling water - 1 cup

6. Frozen Raspberries - 15 ounces

7. Milk - ⅓ cup

8. Large marshmallows - 20

9. Heavy whipping cream, whipped - 1 cup

How to cook deliciously - Raspberry Icebox Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven for 10 minutes. Set aside to cool.

4. Stage

Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust.

5. Stage

Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly.

6. Stage

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.