Description
A refreshing and delightful dessert that combines the tangy flavors of raspberry and lemonade in a creamy icebox cake.
Ingredients
Scale
- 1 cup of crushed graham crackers
- 1/2 cup of unsalted butter, melted
- 1 cup of fresh raspberries
- 1 cup of lemonade concentrate, thawed
- 2 cups of whipped cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- In a bowl, mix crushed graham crackers with melted butter until well combined.
- Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- In another bowl, combine the lemonade concentrate, whipped cream, powdered sugar, and vanilla extract.
- Gently fold in the fresh raspberries into the cream mixture.
- Spread half of the raspberry lemonade mixture over the crust.
- Add another layer of graham crackers on top of the cream mixture.
- Spread the remaining raspberry lemonade mixture over the second layer of graham crackers.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Slice and serve chilled, garnished with additional raspberries if desired.
Notes
- For a stronger lemon flavor, add more lemonade concentrate.
- Make sure to use fresh raspberries for the best taste.
- This cake can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Lemonade Icebox Cake, No-Bake Dessert, Summer Dessert, Refreshing Cake