Raspberry Icebox Cake

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Servings:  15
Prep1 hour
Chill6 hours
Ready in: 7 hours
Mousse Layer 15 oz (3.5 cups) fresh raspberries, plus more for garnish if desired
  • 2 1/2 tsp gelatin powder
  • 3 Tbsp (45 ml) cold water
  • 1 3/4 cups (415 ml) heavy cream
  • 12 oz. (340 g) cream cheese, softened
  • 2 1/4 cups (270 g) powdered sugar
  • 1 tsp vanilla extract
  • Few drops natural red food coloring (completely optional)
Cracker "Cake" Layers
  • 1 (14.4 oz) box graham crackers (about 24 full size sheets)
  • 1 1/4 cups (295 ml) heavy cream
  • 1/4 cup (30 g) powdered sugar
  • 1 tsp vanilla extract
  • For the mousse layer: Pulse the raspberries in a food processor until they are completely pureed. Force the puree through a fine mesh sieve into a bowl to remove the seeds (there should be 1 1/3 cups puree). Set aside.
  • Pour 3 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over then whisk right away and rest 5 minutes.
  • Heat gelatin mixture in the microwave on high power for 30 seconds. Remove and whisk for 30 seconds to dissolve then let cool for 5 minutes (don't let it cool much longer than that or it will start to set).
  • Between the stages of the gelatin resting prepare the cream and cream cheese mixtures. To do so in a medium mixing bowl using an electric hand mixer whip 1 3/4 cups heavy cream on high speed until stiff peaks form.
  • In a separate large mixing bowl (using the same beater blades, no need to clean) blend together cream cheese and 2 1/4 cups powdered sugar until blended. Add in 1 tsp vanilla extract and a little red food coloring if using then whip on high speed until light and fluffy, about 2 minutes.
  • Mix raspberry puree into cream cheese mixture, then with mixer running pour in gelatin mixture. Mix until well combined.
  • Add whipped cream mixture to cream cheese mixture, then fold until mixtures are combined.
  • For the crackers: Spread enough graham crackers on the bottom of a 13 by 9-inch baking dish to cover the bottom surface (break and cut crackers to fit as needed).
  • Spread 1/2 of the raspberry mousse mixture evenly over that first graham cracker layer and smooth with an offset spatula. Top with a second layer of graham crackers.
  • Top with remaining 1/2 of the raspberry mousse mixture and spread evenly. Add a final layer of graham crackers.
  • For the topping: In the same mixing bowl used to whip the cream before adding the remaining 1 1/4 cups heavy cream and 1/4 cup powdered sugar, and 1 tsp vanilla. With an electric hand mixer set on high speed speed (and now using rinsed and dried beater blades) whip until stiff peaks form.
  • Spread whipped cream over the top of the third layer of graham crackers for the final layer.
  • Cover and refrigerate for at least 6 hours and up to 2 days.
  • Cut into slices and serve garnished with raspberries (and optional mint leaves if you'd like to use those as well).

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