There’s nothing better than a cold and creamy dessert on a hot summer day, and icebox cakes are one of my go-to treats for the occasion. If you aren’t familiar, an icebox cake is typically made by layering whipped cream or pudding and some form of cookie. After assembly, it’s placed in the icebox (or freezer, as we now call it) to firm up into a sliceable dessert. I’ve made many different flavors over the years, but this Raspberry Icebox Cake is an all-time favorite.

For this treat, you’ll be using graham crackers for the cookie layer. They create a nice sturdy base and even layers for each slice. The raspberry cream mixture comes together with raspberry jello, pudding mix, cream cheese, and cool whip. Fresh raspberries are then folded into the mixture for the perfect pop of color. Alternate layering the graham crackers and raspberry cream, then top it all off with a thick layer of cool whip. Sprinkle on a few more fresh berries for the final touch and your icebox cake is ready to hit the freezer.

Allowing the cake to chill overnight is ideal, but it should be solid enough to serve after six hours or so. Slice it up and get ready for the compliments to roll in. Whether it’s a backyard barbeque or summer birthday, this easy no-bake recipe is sure to be a hit. We hope you give it a try for our next special occasion!