Lemon Raspberry Icebox Cake

SERVES: 12

CHILL TIME: 6 Hr

You know it’s Spring when the tulips are popping up, the trees are in full bloom, and cobblers are being replaced with icebox cakes. And although we never met one we haven’t loved, an all-time favorite of ours is this lemon-raspberry version. It’s no bake, easy to assemble, and the taste, well, let’s just say it’s second to none.

What You'll Need

1 (14.4-ounce) box honey graham crackers
3 (3.4-ounce) packages lemon instant pudding mix
3 cups milk
1 (8-ounce) container frozen whipped topping, thawed and divided
1 (6-ounce) container fresh raspberries, reserving 12 for garnish
Fresh mint for garnish

What to Do

Line the bottom of a 9- x 13-inch baking dish with a single layer of graham crackers. In a large bowl, whisk pudding mix and milk until mixture thickens. Stir in 3/4 cup whipped topping until thoroughly combined. Gently stir in the raspberries.
Spread half of pudding mixture over graham crackers. Repeat layers with graham crackers and remaining pudding mixture and another layer of graham crackers. Spread remaining whipped topping over graham crackers. Cover and refrigerate for 6 hours or until ready to serve. Before serving, garnish with reserved raspberries and mint.

Test Kitchen Tip:

Although we called for this to be made with raspberries, feel free to substitute blackberries, strawberries or even blueberries. If you want, you can even mix and match them.