clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Raspberry Icebox Cake


  • 3 ½ cups cups whipping cream
  • ¾ cup powdered sugar
  • 2 tsp vanilla extract
  • 1 (21 oz) can raspberry or blackberry pie filling
  • 4 sleeves of graham crackers
  • fresh raspberries or blackberries and mint leaves, optional for garnish


  1. In a bowl, whip whipping cream to firm peaks. Then whip in the powdered sugar and vanilla. Remove ¼ of the whipping cream from the bowl and place in another bowl, then set aside.
  2. Add half of the pie filling into the remaining ¾ of the whipping cream and gently fold 3-4 times.
  3. Add the remaining pie filling and gently fold another 3-4 more times. You don’t want the raspberry pie filling to be completed mix in.
  4. Place a layer of graham crackers in the bottom of a 9 x 13 inch dish. Then spread 1/3 of the raspberry cream mixture over the graham crackers. Repeat this 2 more times.
  5. Top with a final layer of graham crackers. Then spread the whipped cream you set aside over the last layer of graham crackers.
  6. Cover with plastic wrap and refrigerate for at least 2 hours of overnight.
  7. Cut into squares to serve and garnish with a mint leaf and fresh raspberry or blackberry if desired. Serves 12-15.
Recipe Card powered byTasty Recipes