Icebox cake (Elissa Bernstein of 17 and Baking)
Now that summer has arrived, I know that this is the real challenge. The sweltering Boston heat is like an oven itself. The last thing I want to do is preheat to 350.

Instead, why not make an icebox cake?

Icebox cakes are layers of whipped cream and graham crackers or wafers. The cream-soaked crackers become as soft and tender as cake overnight. Between the hidden layer of fresh raspberries and the Amaretto-spiked cream, this dessert tastes as good as it looks. Nobody would guess that it came together in half an hour and is completely heat-free.

With a slice of Chocolate Raspberry Icebox Cake in hand, I’m redefining summer all over again. -- Elissa Bernstein

Chocolate Raspberry Icebox Cake

A 17 and Baking original recipe

Makes a 9x5” cake

2 cups (1 pint) heavy whipping cream
½ cup powdered sugar
1 tablespoon Amaretto
12 ounces fresh raspberries
14 unbroken chocolate graham crackers
1 cup chocolate graham cracker crumbs


1. Make the whipped cream.

2.Pour the heavy whipping cream into the bowl of a stand mixer and whip on medium-high speed until the cream thickens.

3. Sift the powdered sugar over the cream and continue to beat on medium-high speed until soft peaks form. The cream should hold the shape of the whisk with a little droop.

4. Add the Amaretto and whip until the cream forms stiff peaks, which keep their shape perfectly when the whisk is lifted.

5. Prepare the pan. Criss-cross two long pieces of plastic wrap in a 9x5” pan, so that the inside of the pan is entirely layered with plastic wrap. Leave a couple inches of overhang on all four sides. This will help pull the icebox cake out of the pan later.

6. Spread ½ cup whipped cream evenly across the bottom of the pan. Place a single layer of chocolate graham crackers over the cream. You might need to break some of them into halves or quarters to fill the whole space.

7. Spread another ½ cup of cream in an even layer over the graham crackers.

8. Top with another layer of crackers, another ½ cup cream, another layer of crackers, and another ½ cup cream, for a total of three graham cracker layers. Nestle a layer of fresh raspberries over the top in a single layer.

9Use a full cup of whipped cream to cover the layer of raspberries, and then top with a layer of graham crackers.

10. Layer with ½ cup cream, another layer of graham crackers, another ½ cup of cream, and one last layer of graham crackers. Spread with a final ½ cup cream. There should be six total layers of graham crackers, three below and three above the layer of raspberries. Cover the loaf pan with plastic wrap and refrigerate at least six hours, or up to two days.

11. Before serving, take the pan out of the fridge. Remove the top piece of plastic wrap. Flip the pan over a serving plate. Use the overhanging plastic wrap to gently loosen the cake. Lift off the pan and carefully peel off the plastic wrap. Use a long, thin spatula to smooth out the top and sides.

12. Using cupped hands, press graham cracker crumbs into the sides of the icebox cake. Gently tilt the plate and wipe the bottom and sides of the plate to remove excess crumbs.

13. Top the cake with fresh raspberries.

14. To serve, cut the cake into slices and transfer to plates.