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To make the Raspberry Lemonade Icebox Cake, gather these simple ingredients: - 1 cup fresh raspberries (plus extra for garnish) - 1 cup lemon curd - 1 cup heavy whipping cream - 1/3 cup powdered sugar - 1 teaspoon vanilla extract - 12-15 lemon-flavored graham crackers - Zest of 1 lemon Each ingredient plays a key role. The fresh raspberries add a sweet and tangy burst. Lemon curd brings a bright, zesty flavor. Heavy whipping cream gives the cake a rich and creamy texture. Powdered sugar sweetens the mixture without adding graininess. Vanilla extract enhances the overall taste. Lemon-flavored graham crackers provide a crunchy base. Finally, lemon zest adds a refreshing finish. With these ingredients, you can create a delightful dessert that cools you down on hot summer days! To make this Raspberry Lemonade Icebox Cake, start by whipping the heavy cream. In a medium bowl, combine 1 cup of heavy whipping cream, 1/3 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a mixer on high speed until stiff peaks form. This step is key for a light texture. Next, gently fold in the lemon curd and zest. You need 1 cup of lemon curd and the zest of 1 lemon. Be careful here; you want to keep that airy texture from the whipped cream. Now, it's time to layer the cake in your dish. Start by spreading a thin layer of the lemon curd mixture on the bottom of a rectangular or square dish. This helps the graham crackers stay in place. Then, arrange 12-15 lemon-flavored graham crackers over the mixture. You might need to break a few to fit perfectly. Spread half of the remaining lemon curd mixture over the graham crackers. Follow this with half of the fresh raspberries, which you should have washed and set aside. Repeat the layering process: add another layer of graham crackers, the rest of the lemon curd mixture, and finish with the remaining raspberries on top. Cover the dish with plastic wrap and place it in the fridge. You need to chill it for at least 4 hours, but letting it sit overnight is best. This time allows the flavors to meld together. The cake will set and become easier to slice. The longer it chills, the better the taste. The tartness of the lemon and the sweetness of the raspberries combine beautifully. When ready to serve, remove the dish from the fridge, garnish with extra raspberries, and sprinkle some lemon zest on top for a bright touch. Enjoy! To get stiff peaks when whipping cream, start with cold cream. Use a chilled bowl too. Whip the cream until it holds its shape. Avoid overwhipping, or it can turn grainy. When folding in the lemon curd, use a gentle motion. Start from the bottom of the bowl and lift the mixture. This keeps the cream light and airy. Be patient and fold until just combined. Using homemade lemon curd gives a fresh taste. It allows you to control the sweetness and tartness. Store-bought lemon curd can save time but may lack depth. For variety, try using different fruits. Strawberries or blueberries work well too. They add color and flavor, making your cake unique. Don't be afraid to mix it up! {{image_2}} You can switch the raspberries for strawberries or blueberries. Both fruits add a sweet twist. Strawberries give a rich, red color and a lovely taste. Blueberries bring a nice pop of flavor and look great. You can mix and match these fruits for a fun look. Just remember to adjust the amounts to keep the layers even. Try different flavored graham crackers for new tastes. Honey or cinnamon graham crackers can add depth. They pair well with the lemony filling. You can also play with citrus zests. Use lime or orange zest for a unique flavor. Each option changes the cake's vibe. It’s fun to get creative and find your favorite mix! To store leftovers, cover the cake with plastic wrap. This keeps it fresh and moist. Place it in the fridge right away. The cake stays fresh for about 3-4 days. The flavors will deepen as it sits, making each bite even better. You can freeze the cake for later use. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. This helps prevent freezer burn. The cake can be stored in the freezer for up to 2 months. To thaw, move a piece to the fridge. Let it sit overnight. If you're in a hurry, you can leave it at room temperature for a few hours. Enjoy the cake cold or slightly chilled for a refreshing treat. Yes, you can make this cake ahead of time. I recommend making it the day before you want to serve it. This allows the flavors to mix well. The longer it chills, the better it tastes. If you don't have graham crackers, you can use vanilla wafers or shortbread cookies. Both options add a nice crunch. They also bring a sweet flavor that pairs well with the lemon and raspberries. You can store the cake in the fridge for up to three days. Make sure to cover it with plastic wrap. This helps keep the cake fresh and moist. Yes, you can use whipped topping as a substitute. However, the texture will be different. Heavy cream gives a richer flavor and a creamier texture. If you want a lighter cake, whipped topping works fine. You now know how to make a Raspberry Lemonade Icebox Cake. We covered the ingredients, preparation steps, and the right tips for success. Remember, thick peaks in your whipped cream create the best texture. Feel free to swap raspberries for other fruits or change up flavors with different graham crackers. Store any leftovers properly, and you can even freeze it for later. Enjoy your refreshing dessert, and get creative with it!

Raspberry Lemonade Icebox Cake

Indulge in the sweet and tart delight of Raspberry Lemonade Icebox Cake, the perfect no-bake dessert for any occasion! With layers of lemon-flavored graham crackers, creamy lemon curd, and fresh raspberries, this cake is a refreshing treat that’s easy to make. Discover the simple steps to create this beautiful dessert that will impress your friends and family. Click through to explore the full recipe and get ready to enjoy a slice of summer!
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Ingredients
  

1 cup fresh raspberries (plus extra for garnish)

1 cup lemon curd

1 cup heavy whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

12-15 lemon-flavored graham crackers

Zest of 1 lemon

Instructions
 

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

    Gently fold in the lemon curd and lemon zest until well combined.

      In a rectangular or square dish, spread a thin layer of the lemon curd mixture on the bottom.

        Arrange a layer of lemon-flavored graham crackers over the mixture, breaking them as needed to fit.

          Spread half of the remaining lemon curd mixture over the graham crackers, followed by half of the fresh raspberries.

            Repeat the process: add another layer of graham crackers, followed by the rest of the lemon curd mixture, and finish with the remaining raspberries on top.

              Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.

                Before serving, remove from the fridge, garnish with extra raspberries, and sprinkle additional lemon zest on top for a vibrant presentation.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8