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Raspberry Icebox Cake

by on June 20, 2009 · 11 comments

I’m still working my way through all the homemade chocolate wafers, and last night’s dessert was a raspberry icebox cake. The recipe below is for a full cake, but you can scale it down (which is what I did) and make the cake any size you like. This one is from Good Housekeeping, but I altered it a bit by adding raspberry extract to amp up the raspberry flavor a bit. If you have some, raspberry liquor would be good too.

The recipe is a little different than the picture because a) I used misshapen homemade chocolate wafers and b) I put raspberry cream all over the cookies and down the sides of the cake rather than just in the middle. The recipe says to put raspberry cream between the cookies and frost the rest of the cake with plain whipped cream.  Yours is almost guaranteed to look better than mine.

raspberry-ice-box-cake

Raspberry Icebox Cake

2 cups heavy whipping cream (16 oz)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons raspberry preserves, seedless
¼ teaspoon raspberry extract (optional)
2 cups (2 half pint containers) fresh raspberries) – or 12 oz frozen thawed
8 ½ oz chocolate wafer cookies (35)
Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.

Mash 1 cup of the raspberries or puree them in the food processor. Strain if you like. I strained mine because I don’t like seeds. Mix the mashed/puree raspberries with the preserves and raspberry extract.
Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.

Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.

Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you’re making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.

Before serving, use the remaining fresh raspberries to garnish the cake.

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Published on June 20, 2009

{ 11 comments… read them below or add one }

Pearl June 20, 2009 at 12:41 pm

i like the streaks of brown!

Kay June 20, 2009 at 1:17 pm

Wow, that’s pretty! And it looks so refreshing on this hot summer day!
I like that it doesn’t go in a certain-sized pan and can be easily scaled down… no what-to-do-with-all-this-dessert?oh-I’ll-just-have-to-eat-it-myself problem. ;)

Katrina June 20, 2009 at 1:20 pm

Mmmmm. Looks good.

Leyla June 20, 2009 at 1:55 pm

ohh my god it looks lovely and realy refreshing..I will try that when it is more sun here in sweden:)

have a good day

Sue June 20, 2009 at 4:37 pm

That looks like a great way to use some of your chocolate wafer cookies! Good job!

Martha June 20, 2009 at 6:47 pm

I love the combination of chocolate and raspberries and look forward to trying this some time this summer.

dawn June 21, 2009 at 7:56 am

oh that does look good. I bet it tasted good to with the different textures going on.

Sue June 23, 2009 at 8:00 am

A friend just sent me a link to a site that claims that July 3 is National Chocolate Wafer day. If you have any chocolate wafers left, you can pull them out of the freezer that day and use ‘em up! :-)

Carrie July 10, 2009 at 2:26 pm

thanks for sharing. i’m on an icebox pie/cake kick right now.

Nina VandeWater June 18, 2010 at 8:24 pm

I look at the only 2 groceries we have in town, Kroger and Publix, and neither had the chocolate wafers. So I am using crushed up chocolate sugar wafers and layering them in parfait glasses. Should be interesting – I made one for myself to eat for breakfast. If no good, I’ll hit the Publix for a pie or cake for my company tomw. night.

Doyle April 16, 2011 at 8:43 am

Looks very tasty. Nicely done.

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