Raspberry Icebox Cake Be The First To Review By Anonymous recipe Comments | 0 Favorites | 3 Print What a lovely refreshing dessert for those hot summer days. Raspberry Icebox Cake Ingredients 24 graham crackers, crushed1/3 cup butter1/4 cup packed brown sugar1 (6 ounce) package raspberry flavored gelatin mix1 cup boiling water15 ounces frozen raspberries20 large marshmallows1/3 cup milk1 cup heavy whipping cream, whipped Instructions 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.