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Lemon Raspberry Icebox Cake: 20-min assemble, amazing

Lemon Raspberry Icebox Cake
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A refreshing no-bake dessert perfect for summer, featuring layers of cookies, a creamy lemon filling, and bright raspberries.

Ingredients

Scale
  • 1 (14.3 ounce) package graham crackers, about 2 sleeves
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries

Instructions

  1. Line the bottom of an 8×8 inch baking dish with a layer of graham crackers. Break crackers as needed to fill any gaps.
  2. In a medium bowl, beat the softened cream cheese until smooth.
  3. Gradually beat in the sweetened condensed milk until well combined.
  4. Stir in the fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.
  5. Pour half of the lemon cream mixture evenly over the graham cracker layer.
  6. Arrange another layer of graham crackers over the cream.
  7. Pour the remaining lemon cream mixture over the second graham cracker layer.
  8. Top with a layer of fresh raspberries.
  9. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or until firm.
  10. Slice and serve.

Notes

  • For an even stronger lemon flavor, you can add an extra teaspoon of lemon zest.
  • If you don’t have raspberries, blueberries or sliced strawberries also work well.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.

Nutrition

Find it online: https://spoonfulsnap.com/lemon-raspberry-icebox-cake/