Description
Indulge in the perfect summer dessert with this Chocolate Raspberry Icebox Cake. Layers of creamy raspberry filling sandwiched between chocolate wafer cookies create a delightful treat that requires no baking!
Ingredients
Whipped Cream:
- 2 cups 35% whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Raspberry Filling:
- 2 cups fresh raspberries
- Fresh mint leaves or edible flowers for garnish, optional
Assembly:
- 7 oz. chocolate cookie wafers
Instructions
- Prepare the Whipped Cream: Beat whipping cream, vanilla, and powdered sugar until stiff peaks form. Set aside half of the whipped cream.
- Make Raspberry Filling: Mash raspberries until jam-like. Fold into one bowl of whipped cream.
- Assemble the Cake: Layer raspberry cream and chocolate wafers to form stacks. Refrigerate for at least 4 hours.
- Decorate and Serve: Top with remaining raspberries, mint leaves, and flowers before slicing and serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 349 kcal
- Sugar: 14g
- Sodium: 122mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 93mg
