What a lovely refreshing dessert for those hot summer days.

Raspberry Icebox Cake


  • 24 graham crackers, crushed
  • 1/3 cup butter
  • 1/4 cup packed brown sugar
  • 1 (6 ounce) package raspberry flavored gelatin mix
  • 1 cup boiling water
  • 15 ounces frozen raspberries
  • 20 large marshmallows
  • 1/3 cup milk
  • 1 cup heavy whipping cream, whipped


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

2 Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9×13 inch pan.

3 Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

4 Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.

5 Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.


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