Raspberry-Lemon Icebox Cake
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 2 1/2 cups heavy cream
- 1/2 pint fresh raspberries
- zest and juice of 1 lemon
- 1 cup confectioners' sugar
- 6 ounces cream cheese, softened
- 24 packaged gingersnaps
- Carbohydrate 151 g(50%)
- Cholesterol 127 mg(42%)
- Fat 54 g(83%)
- Fiber 3 g(13%)
- Protein 11 g(22%)
- Saturated Fat 26 g(128%)
- Sodium 801 mg(33%)
- Calories 1125
Preparation In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside. In a large bowl, combine the cream cheese and confectioners’ sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream. Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it’s ready to serve). Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all. Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices. From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside. In a large bowl, combine the cream cheese and confectioners’ sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream. Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it’s ready to serve). Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all. Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices. From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
