Icebox Cake


Get ready for a mouthwatering treat with this Icebox Cake recipe! Picture layers of creamy lemon cream cheese whipped cream, bursting with the flavors of cranberry raspberry jam, all sandwiched between graham crackers. It's a flavor explosion in every bite, and the best part? It's a breeze to make!


2 cups Cape Cod Select frozen cranberries
3/4 cup raspberry jam
Zest of half a lemon
8 oz cream cheese, softened
Zest of one lemon
1 cup powdered sugar
2 1/2 cups heavy cream, chilled
2 teaspoons vanilla extract
About 14 full sheets of cinnamon or honey graham crackers


Line a 9x5 loaf pan with plastic wrap, ensuring it covers the bottom and sides for easy removal later.

In a saucepan, combine the cranberries, lemon zest, and raspberry jam. Heat until simmering, stirring occasionally, until thickened (about 8-10 minutes). Chill in the refrigerator.

Using a mixer, beat the cream cheese and lemon zest until fluffy (about 2 minutes). Set aside.

In a separate bowl, whip the heavy cream, vanilla, and powdered sugar until soft peaks form. Combine the whipped cream with the cream cheese mixture until thickened and stiff peaks form.

Spread a thin layer of the cream cheese mixture on the bottom of the prepared pan. Top with a layer of graham crackers.

Spread 1 cup of the cream cheese mixture evenly over the graham crackers. Top with 1/2 cup of the cranberry raspberry jam.

Repeat the layers, finishing with a layer of graham crackers on top.

Freeze the cake for at least 5 hours to set. Before serving, refrigerate for about an hour. To serve, invert the cake onto a plate, remove the plastic wrap, and slice. Any leftovers can be frozen and defrosted in the refrigerator before enjoying again.

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