Raspberry Topped Icebox Cake
A quick and creamy no-bake dessert with layers of graham crackers, vanilla pudding, Cool Whip, and raspberry topping, perfect for summer gatherings and family treats.
Ingredients
Instructions
- Line a 13 x 9-inch pan with some of the graham crackers.
- Pour cold milk into a bowl.
- Add the vanilla instant pudding mix.
- Beat until well blended. Let stand for 5 minutes.
- Blend in Cool Whip.
- Spread half of the mixture over the graham crackers.
- Add another layer of graham crackers.
- Top with the remaining Cool Whip mixture.
- Spread raspberry pie filling over the top.
- Chill for about 3 hours before serving.
Nutrition & Diet Analysis (per serving)
112
kcal
6% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).