@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/raspberry-icebox-cake/#recipe
headline
nameRaspberry Icebox Cake
descriptionFruity & creamy!
urlhttps://12tomatoes.com/raspberry-icebox-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 (6 oz) box raspberry jello
  • 1 cup boiling water
  • 1 cup cold water
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 (8 oz) package cream cheese
  • ¾ cup whole milk
  • 2 (8 oz) tubs frozen whipped toppings, divided
  • 2 cups fresh raspberries, divided
  • Whipped cream and fresh raspberries for serving
Preparation
  1. In a large bowl, combine the jello and boiling water. Whisk until jello has fully dissolved, then stir in the cold water. Chill until next step.
  2. Fold cream mixture into the raspberry jello mixture until fully combined, then gently mix in 1 cup raspberries. Cover and chill mixture for 45 minutes.
  3. When ready to assemble, line a 9x13-inch baking dish with a layer of graham crackers then spread on 1/2 of the raspberry cream mixture.
  4. Repeat another layer of graham crackers then raspberry cream. Place another layer of graham crackers on top of the final layer.
  5. Spread the second tub of cool whip over the top and sprinkle with remaining raspberries.
  6. Freeze cake for 8 hours or overnight before serving.
Fruity & creamy!
Course: Dessert

Recipe adapted from 12tomatoes.com

<< Go Back

Raspberry Icebox Cake

Raspberry Icebox Cake

3.6 from 10 votes
Servings: Serves 12
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (6 oz) box raspberry jello
  • 1 cup boiling water
  • 1 cup cold water
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 (8 oz) package cream cheese
  • ¾ cup whole milk
  • 2 (8 oz) tubs frozen whipped toppings, divided
  • 2 cups fresh raspberries, divided
  • Whipped cream and fresh raspberries for serving

Preparation

  1. In a large bowl, combine the jello and boiling water. Whisk until jello has fully dissolved, then stir in the cold water. Chill until next step.
  2. Fold cream mixture into the raspberry jello mixture until fully combined, then gently mix in 1 cup raspberries. Cover and chill mixture for 45 minutes.
  3. When ready to assemble, line a 9x13-inch baking dish with a layer of graham crackers then spread on 1/2 of the raspberry cream mixture.
  4. Repeat another layer of graham crackers then raspberry cream. Place another layer of graham crackers on top of the final layer.
  5. Spread the second tub of cool whip over the top and sprinkle with remaining raspberries.
  6. Freeze cake for 8 hours or overnight before serving.