Raspberry Icebox Cake

Raspberry Icebox Cake

INGREDIENTS:

2 cups heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

2 cups fresh raspberries

1 package graham crackers

½ cup raspberry jam

Mint leaves for garnish

DIRECTIONS:

1 In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2 Spread a thin layer of whipped cream on the bottom of a 9×13 inch dish.
3 Place a layer of graham crackers over the whipped cream, breaking them as needed to fit.
4 Spread a layer of raspberry jam over the graham crackers, followed by a layer of whipped cream and fresh raspberries.
5 Repeat the layers until all ingredients are used, finishing with a layer of whipped cream and raspberries on top.
6 Refrigerate for at least 4 hours or overnight. Garnish with mint leaves before serving.

 

 

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