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No Bake Raspberry Icebox Cake

icebox cake

Prep Time

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  • 3 ½ cups whipping cream
  • ¾ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 21-ounce can LUCKY LEAF® Premium Red Raspberry Fruit Filling & Topping
  • 4 sleeves, graham crackers
  • fresh raspberries and mint leaves for garnish


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
Add half of the pie filling into the remaining ¾ of the whipping cream and gently fold 3-4 times
Add the remaining pie filling and gently fold another 3-4 more times. You don’t want the raspberry pie filling to be completely mixed in
Place a layer of graham crackers in the bottom of a 9 x 13 inch dish. Spread ⅓ of the raspberry cream mixture over the graham crackers. Repeat this 2 more times
Top with a final layer of graham crackers.  Spread the whipped cream you set aside over the last layer of graham crackers
Cover with plastic wrap and refrigerate for at least 2 hours or overnight
Cut into squares to serve. Garnish with a mint leaf and fresh raspberries if desired  Serves 12-15
Tip: Lucky Leaf Blackberry Pie Filling works great in this recipe as well! 

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