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Pop Art Raspberry Icebox Cake Recipe

Ingredients

How to make it

  • Loaf pan, 9 X 4 X 3 inches. Line this vessel with saran wrap . Make sure to cover the corners and keep the saran up with at least 1 inch overhang.
  • Take nine cookies, and on the rounded side, thinly spread the melted chocolate. Place 3 wet chocolate side- down cookies on the bottom of the pan in a row, the long way. Now on the 2 longest sides of the pan, place 3 in a row , wet side against the side. Freeze for 20 minutes.
  • Break the raspberries into small pieces as it thaws with a metal spoon. As the berries are on the edge of being thawed, fold in a few dollops of cool whip; now the ice cream, trying not to mix it in too well which will kill the volume. Keep adding and folding and filling the loaf pan. I did not have enough berries , and got out the jam! If you make this and use this loaf pan, have 2 of the frozen bags of raspberries, and use half of the second one. Lastly, place 18 more cookies straight up in 3 rows of 6 --this creates a 'layeredcake' effect.
  • Freeze overnight. To serve, Flip the dessert over on the serving plate, the polka dots are right on top! let it sit at room temp. 20 minutes to a half hour.

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The Cook

ttaaccoo Buffalo, NY

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