No Bake Lemon Raspberry Icebox Cake

• Vegetarian

• Produce

  • 1 package Driscoll's raspberries

• Condiments

  • 1 cup Lemon curd

• Baking & Spices

  • 1/3 cup (icing sugar, powdered
  • 1 tsp Vanilla

• Snacks

  • 9 Graham crackers, large

• Dairy

  • 35 2 cups heavy whipping cream

Found on thereciperebel.com

Description

Ingredients

• 2 cups heavy whipping cream (35%)
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla
• 1 cup lemon curd (see recipe link above)
• 9-10 large graham crackers
• 1 package (12oz) or 2½ cups Driscolls Raspberries

Directions

• In a large bowl, whip cream until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold in lemon curd (its okay to leave a lemon swirl and not mix completely!).
• In the bottom of a 8x8 pan, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread with half of the whipped cream filling, and top with half of the raspberries.
• Repeat layers one more time, pressing the graham crackers down gently, using the remaining ingredients.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!