DELICIOUS CHOCOLATE-RASPBERRY ICEBOX CAKE

This Chocolate-Raspberry Icebox Cake is the perfect no-bake dessert for any time of the year. Layer freshly whipped cream and raspberries between chocolate wafers, refrigerate and devour.

This Cake is the answer to summer days when you want to serve a beautiful cake. But it's too hot to turn on the oven.
It's creamy, it's dreamy, and it's so simple to make.

The raspberries sink into the milky, sweet layers of ice cream, adding a tart flavor and pops of color to the cake. But crunchy chocolate cookie crumble layers are the perfect sweet and salty counterpoint, adding satisfying texture and a hint of bittersweet flavor.

The finished cake slices beautifully, revealing deep pink, creamy white, and rich dark-chocolate cookie swirls.

Then go ahead and have a second piece-it's okay!

INGREDIENTS

3 cups heavy whipping cream
 3 tablespoons powdered sugar
2 teaspoons vanilla extract
1 9 ounce (255 g) package of chocolate wafer cookies
1-2 cups fresh raspberries

LET'S MAKE AN ICE BOX CAKE

1. Whip the heavy cream, vanilla, and powdered sugar.
2. Gather ingredients, pan, and spatula or large spoon.
3. Layer with ¼ of the whipped cream, ⅓ of the raspberries, and ⅓ of the chocolate wafers. Repeat the layers two more times.
4. Top with remaining whipped cream. Cover and refrigerate for at least 8 hours or overnight.
5. Garnish with raspberries and, if you wish, also shaved chocolate. Dig in and enjoy! You will love this light and refreshing cake.