Best 7 Pop Art Raspberry Icebox Cake Recipes

RASPBERRY ICEBOX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
• Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
• Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

RASPBERRY LEMON ICEBOX CAKE

Steps:

• Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
• Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
• Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
• Remove from fridge, cut into squares, and serve.

CHOCOLATE RASPBERRY ICEBOX CAKE

Steps:

• Beat cream with the sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
• Spread 1 heaping teaspoon cream onto each of 4 wafers.
• Arrange enough raspberries side by side (as close as possible) on 1 cream topped wafer to form an even layer.
• Stack 2 cream topped wafers on a plate (Cream sides up) and top with a berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
• Serve cake with remaining berries.
• Cake can chill up to 1 day.
• Cooking time is the chilling time.

RASPBERRY-CHOCOLATE CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
• Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
• In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
• Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

RASPBERRY ICEBOX DESSERT

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

FRESH RASPBERRY ICEBOX CAKE

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.