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Raspberry Ice Box Cake

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Prep: 30 minutes
Bake: 0 minutes

Ingredients

  • 1 package chocolate wafer cookies
  • 16 oz heavy whipping cream
  • 1 jar raspberry jam or preserves
  • 1 tsp pure vanilla extract
  • 4 tbsp confectioner's sugar

Instructions

  • Line a 9x5" loaf pan with cling wrap, set aside.
  • Chill mixing bowl and whisk in freezer for about 20 minutes. After bowl is chilled, add cold cream and whip on medium-high until med-stiff peaks form.
  • Take a small dab of whipped cream on the bottom of a wafer cookie and place in the bottom of the pan in one of the corners. The whipped cream is to hold the bottom layer in place.
  • After you have covered the bottom of the pan with wafer cookies, spread a layer of whipped cream over the cookies. how much is up to you, there isn't a wrong amount. I generally put about half an inch.
  • After the wafers are covered in whipped cream, spread a thin layer of raspberry jam or preserves over top of the whipped cream.
  • Repeat the layers as you just did: wafer layer, whipped cream layer, jam layer, until you reach the top of the pan, ending on a whipped cream layer. Only the first layer of wafer cookies needs whipped cream added to them, the layers afterwards will stay in place when placed in the jam. Cover the pan with plastic wrap and place in refrigerator for at least 4 hours, ideally overnight.
  • After chilling time has passed, to remove from tin, pull up and out of the pan by cling wrap. It is ready to eat as is, but I topped mine with fresh raspberries and a raspberry glaze*.

Notes

*Raspberry glaze can be made by combining either extract, jam or puree with confectioner's sugar and milk.