Raspberry Icebox Cake Recipe

Ingredients

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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 9×13 inch pan.

  3. Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

  4. Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.

  5. 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.

     

Nutrition Facts

Calories: 294.8
                                           % Daily Value *
Protein: 7 %
Carbohydrates: 16 %
Exchange Other Carbs: 
Dietary Fiber: 8 %
Sugars: 
Fat: 16 %
Saturated Fat: 26 %
Cholesterol: 8 %
Vitamin A Iu: 6 %
Niacin Equivalents: 12 %
Vitamin B6: 2 %
Vitamin C: 8 %
Folate: 5 %
Calcium: 3 %
Iron: 6 %
Magnesium: 5 %
Potassium: 3 %
Sodium: 9 %
Thiamin: 6 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

Leave a Comment

  +  18  =  22