Print Recipe

Raspberry Icebox Cake


  • 24 Graham crackers, crushed
  • 1/3 cup butter
  • 1/4 cup packed brown sugar
  • 1 (6 ounce) box raspberry gelatin
  • 1 cup boiling water
  • 15 ounces frozen raspberries
  • 20 large marshmallows
  • 1/3 cup milk
  • 1 cup heavy whipping cream, whipped


  1. Heat oven to 350 degrees F.
  2. Mix Graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into a 9 x 13-inch pan.
  3. Bake at 350 degrees F for 10 minutes.
  4. Set cake aside to cool.
  5. Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted.
  6. Chill until partially set and spread on wafer base.
  7. Melt marshmallows with the milk.
  8. When cool, fold in whipped cream and spread on top of raspberry mixture.
  9. Sprinkle with remaining crumbs.

Chill for 3-4 hours before serving.

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