Disclosure: I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Make this easy no-bake Raspberry Lemon Curd Ice Box Cake recipe and put a big smile on Mom's face this Mother's Day.
This is one of the easiest dessert recipes you are ever going to make. With just a few simple ingredients (easy homemade lemon curd and fresh raspberries), a Sara Lee Pound Cake and a tub of Cool Whip you can make a beautiful dessert recipe for Mom on Mother's Day.
Sara Lee and Cool Whip are two brands that have been around forever and have been making serving easy and fun dessert recipes easy for generations.
Keep a Sara Lee Pound Cake and a tub of Cool Whip Whipped Topping in the freezer and you will always have the ingredients on hand to serve an easy dessert recipe.
Sara Lee frozen desserts are made with real high-quality ingredients and as long as you have one on hand along with a tub of Cool Whip you can serve a delicious and easy to make dessert recipe anytime.
I always keep a tub of Cool Whip Whipped Topping in my freezer. I use it to make easy no-bake pie recipes, I use it to top dessert recipes and I love adding a spoon full to a bowl of ice cream.
This no-bake Raspberry Lemon Curd Ice Box Cake is so easy to make. All you need to do it cut a family size Sara Lee Pound Cake in half and fill it with a mixture of my easy homemade lemon curd recipe, Cool Whip and berries.
I used fresh raspberries but you could use any type of berry you have on hand. Strawberries, blueberries or blackberries would work well also.
Something magical happens when you mix lemon curd with Cool Whip Whipped Topping. It turns into a thick and rich lemon flavored filling that at the same time is light and fluffy.
This simple mixture of these two ingredients makes the perfect lemon filling for this no-bake ice box cake recipe. It also makes a perfect frosting for this cake recipe.
These two simple ingredients can turn one buttery pound cake into a divine dessert recipe that when Mom or your guests bite into it they will never suspect how easy this dessert recipe was to make.
You can find Sara Lee Desserts and Cool Whip Whipped Topping products in the frozen foods section at your local Publix!
How to Make a No-Bake Raspberry Lemon Curd Ice Box Cake
Ingredients
- Sara Lee Pound Cake-family size
- 4 cups Cool Whip Whipped Topping
- 1 cup homemade Lemon Curd, divided
- 1-pint fresh raspberries, plus more for garnish
- ¼ - ½ cup Seedless Raspberry sauce or jam
Directions
- Fold ¾ cup of Lemon Curd with 4 cups of Cool Whip, divide in half and set aside.
- Prepare a 9-inch bread pan by lining with parchment or wax paper being sure to leave a couple of inches hanging over the sides of the pan.
- Spread ½ cup of the Cool Whip and Lemon Curd mixture from one bowl over the bottom of the pan.
- Slice the pound cake in half lengthwise.
- Place the bottom half into the bread pan, cut side up and gently press into the Cool Whip mixture.
- Spread the remaining ¼ cup of lemon curd over the top of the pound cake in the pan.
- Arrange fresh raspberries in a single layer over the Lemon Curd layer.
- Spread the remaining cool whip and lemon curd mixture over the top of the raspberries, carefully forcing some along the sides of the pound cake, set aside.
- Spread 1-2 tablespoons of raspberry sauce or raspberry jam over the cut side of the top half of the pound cake.
- Allow raspberry jam to soak into the pound cake for about 5 minutes.
- Carefully place the top half of the pound cake, raspberry jam or sauce side down over the pound cake in the pan applying gentle pressure.
- Spread ¾ of the Cool Whip and lemon curd mixture from the second bowl over the top of the pound cake. Refrigerate the remaining Cool Whip and lemon curd mixture.
- Cover the bread pan with plastic wrap and freeze for at least 5 hours or overnight.
- Once frozen remove the pan from the freezer and carefully lift the cake from the pan by the parchment paper.
- Place the cake on a serving platter. Using a very sharp knife carefully slice through the parchment paper along each side of the cake.
- Discard the pieces of parchment paper.
- Frost the sides of the cake with the reserved ¼ cup of Cool Whip and Lemon Curd topping.
- Add With a pastry bag and a star tip decorate the top of the cake with a star of Cool Whip and place a raspberry in each star center.
- Arrange a row of fresh raspberries around the edges of the cake.
- Return to freezer.
- Remove from freezer about 10 minutes before serving.
- Makes about 8 servings depending on how thick you cut the slices.
No Bake Desserts
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Raspberry Lemon Curd Ice Box Cake
Ingredients
- 1 Box Sara Lee Pound Cake-family size
- 4 cups Cool Whip Whipped Topping
- 1 cup homemade Lemon Curd (divided)
- 1 pint fresh raspberries (plus more for garnish)
- ¼ - ½ cup Seedless Raspberry sauce or jam
Instructions
- Fold ¾ cup of Lemon Curd with 4 cups of Cool Whip, divide in half and set aside.
- Prepare a 9-inch bread pan by lining with parchment or wax paper being sure to leave a couple of inches hanging over the sides of the pan.
- Spread ½ cup of the Cool Whip and Lemon Curd mixture from one bowl over the bottom of the pan.
- Slice the pound cake in half lengthwise.
- Place the bottom half into the bread pan, cut side up and gently press into the Cool Whip mixture.
- Spread the remaining ¼ cup of lemon curd over the top of the pound cake in the pan.
- Arrange fresh raspberries in a single layer over the Lemon Curd layer.
- Spread the remaining cool whip and lemon curd mixture over the top of the raspberries, carefully forcing some along the sides of the pound cake, set aside.
- Spread 1-2 tablespoons of raspberry sauce or raspberry jam over the cut side of the top half of the pound cake. Allow raspberry jam to soak into the pound cake for about 5 minutes.
- Carefully place the top half of the pound cake, raspberry jam or sauce side down over the pound cake in the pan applying gentle pressure.
- Spread ¾ of the Cool Whip and lemon curd mixture from the second bowl over the top of the pound cake. Refrigerate the remaining Cool Whip and lemon curd mixture.
- Cover the bread pan with plastic wrap and freeze for at least 5 hours or overnight. Once frozen remove the pan from the freezer and carefully lift the cake from the pan by the parchment paper.
- Place the cake on a serving platter. Using a very sharp knife carefully slice through the parchment paper along each side of the cake. Discard the pieces of parchment paper.
- Frost the sides of the cake with the reserved ¼ cup of Cool Whip and Lemon Curd topping.
- Add with a pastry bag and a star tip decorate the top of the cake with a star of Cool Whip and place a raspberry in each star center. Arrange a row of fresh raspberries around the edges of the cake.
- Return to freezer.
- Remove from freezer about 10 minutes before serving.
- Makes about 8 servings depending on how thick you cut the slices.
Nutrition
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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