Happy Easter, friends! Even though Easter is a little late this year, we still can’t believe it is already time for our favorite bunny to hide eggs. We are keeping Easter low key this year. Blind Piglet #1 is staying in NYC and hosting her own Easter brunch. (Yes, mama is so very proud!) She has been consulting with Rhonda all week on the appropriate menu to serve her group of gal pals. Blind Piglets #2 and #3 are home from college for the weekend. We love spending time with them. However, we have noticed that their days start and end a lot later than mom and dad.
This week we are sharing a very easy and light recipe that you can make for your Easter dinner or anytime. It requires 5 simple ingredients – heavy cream, granulated sugar, chocolate wafer cookies, fresh raspberries, and Chambord raspberry liqueur. This dessert can be made a day ahead, which is nice to be able to check it off your list early.
To make Raspberry Icebox Cake you first need to make a raspberry puree. Simply place a pint of raspberries in a small saucepan with 1/4 cup of sugar and 1/2 ounce of Chambord. Cook on medium heat stirring until the sauce thickens and becomes smooth. Set aside to cool. As the puree is cooling, place a mixing bowl in the freezer. (Trust me. You want to do this.)
After the puree has cooled, remove the mixing bowl from the freezer. Add 1/3 cup of granulated sugar and a pint of heavy cream. Begin mixing until soft peaks form.
After soft peaks have formed, gently fold the raspberry puree into the whipped cream. Next you are ready to start building your icebox cake.
Place a small amount of whipped cream on the back of 7-8 wafer cookies and secure them to a serving plate. Layer a portion of the whipped cream mixture over the top of the wafers. Place another layer of wafers over the top of the whipped cream layer. Continue alternating wafer and whipped cream layers. Make sure that you end with a whipped cream layer on the top.
Sprinkle the top with more fresh raspberries and place in the freezer for 6-8 hours. Cut into slices when you are ready to serve. Sit back and enjoy the smiles on your guests faces as they delight in this wonderful dessert.
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We hope you enjoy this easy dessert as much as we did. Have a blessed Easter!
Raspberry Icebox Cake
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 box chocolate wafer cookies
- Raspberry Puree:
- 1 pint of raspberries
- 1/2 ounce Chambord
- 1/4 cup sugar
- extra raspberries for garnish
- In a small saucepan, combine sugar, raspberries and Chambord over medium high heat. Stir breaking apart raspberries with a spoon. Continue stirring until the puree is smooth. Cool puree.
- Once the puree is cooled, whip heavy cream and sugar until stiff peaks form. Gently fold in puree with the whipped cream mixture.
- Place a small amount of whipped cream on the bottom of 6-7 wafer cookies and adhere to the plate. Form a circle with cookies and place one in the center. Add a layer of whipped cream mixture. Alternate cookies layers with whipped cream layers. End with a whipped cream layer on the top.
- Garnish with fresh raspberries.
- Place in a freezer for 6-8 hours.