This easy no-bake Raspberry Lemon Curd Ice Box Cake makes a perfect Easter, Spring or Mother's Day dessert recipe. It only takes 15 minutes to make the cake.
INGREDIENTS
Sara Lee Pound Cake
Cool Whip Whipped Topping
Lemon Curd
Fresh Raspberries
Seedless Raspberry Sauce or Jam
Fold ¾ cup lemon curd into 4 cups Cool Whip until smooth, then divide evenly into two bowls. Line a 9-inch loaf pan with parchment or wax paper, leaving overhang on the sides for easy removal later.
Spread ½ cup of the mixture into the pan. Add the bottom half of sliced pound cake, cut side up, pressing gently. Spread lemon curd over top, layer raspberries, then cover with remaining mixture, pushing some along the sides.
Spread raspberry jam on the top cake half and let soak briefly. Place it jam-side down onto the cake and press gently. Spread most of the second bowl mixture on top, cover, and freeze at least five hours.
Transfer frozen cake to a platter. Remove paper, frost sides with remaining mixture, and decorate with piped topping and raspberries. Freeze again, then thaw about 10 minutes before serving.