If you are craving a refreshing dessert, then this is the perfect recipe for you. This raspberry icebox cake is perfect for the summer days. It doesn’t take a lot of time to prepare, so there is no reason you shouldn’t be trying this recipe.
How to make raspberry icebox cake:
- 6 ounces raspberry gelatin
- 8-ounce cream cheese (softened)
- 1/4 cup packed brown sugar
- 1-1/2 cups milk (cold)
- 1/2 cup butter (melted)
- 3 cups raspberries
- 2 cups graham cracker crumbs
- 2 cups boiling water
- 1 package instant vanilla pudding mix
Start by greasing a 13×9 inch baking dish.
In a medium-sized bowl, combine the gelatin and boiling water. Then add the raspberries and refrigerate the mixture for 1 hour.
After that, in a small bowl, mix the butter, brown sugar, and cracker crumbs. Press down the mixture onto the previously greased baking dish.
Then, in a large bowl, using a mixer, mix the milk and pudding for around 2 minutes. Then let the mixture stand for an additional 2 minutes.
After that, in another large bowl, beat the cream cheese until it smoothens. While slowly adding the pudding. Then, spread the mixture over the top, and using a spoon, add the gelatin on top of the pudding.
Refrigerate the dessert until it sets, for approximately 3-4 hours before serving. Enjoy!