Pop-Art Raspberry Icebox Cake
Icebox cakes became popular in the 1920s when refrigerators became more common in households.
This is vegetarian and gluten free recipe. Dish can be prepared in 390 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Pop-Art Raspberry Icebox Cake
Ingredients
Instructions
-
In a food processor, pulse graham crackers until finely ground.
-
In a medium bowl, mix graham cracker crumbs with melted butter until combined. Press mixture into the bottom of a 9-inch springform pan to form the crust.
-
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
-
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
-
Spread half of the cream cheese mixture over the crust in the springform pan.
-
Spoon raspberry jam over the cream cheese mixture and spread evenly.
-
Top with remaining cream cheese mixture.
-
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
-
Before serving, remove the sides of the springform pan and garnish with fresh raspberries.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 22g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
