Easy No-Bake Dessert recipe via

Raspberry Lemon Curd Ice Box Cake


This easy no-bake Raspberry Lemon Curd Ice Box Cake makes a perfect Mother’s Day dessert recipe.



  • 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
  • 1/41/2 cup Seedless Raspberry sauce or jam


  1. Fold 3/4 cup of Lemon Curd with 4 cups of Cool Whip, divide in half and set aside.
  2. 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.
  3. Spread 1/2 cup of the Cool Whip and Lemon Curd mixture from one bowl over the bottom of the pan.
  4. Slice the pound cake in half lengthwise.
  5. Place the bottom half into the bread pan, cut side up and gently press into the Cool Whip mixture.
  6. Spread the remaining 1/4 cup of lemon curd over the top of the pound cake in the pan.
  7. Arrange fresh raspberries in a single layer over the Lemon Curd layer.
  8. 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.
  9. Spread 1-2 tablespoons of raspberry sauce or raspberry jam over the cut side of the top half of the pound cake.
  10. Allow raspberry jam to soak into the pound cake for about 5 minutes.
  11. 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.
  12. Spread 3/4 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.
  13. Cover the bread pan with plastic wrap and freeze for at least 5 hours or overnight.
  14. Once frozen remove the pan from the freezer and carefully lift the cake from the pan by the parchment paper.
  15. Place the cake on a serving platter. Using a very sharp knife carefully slice through the parchment paper along each side of the cake.
  16. Discard the pieces of parchment paper.
  17. Frost the sides of the cake with the reserved 1/4 cup of Cool Whip and Lemon Curd topping.
  18. 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.
  19. Arrange a row of fresh raspberries around the edges of the cake.
  20. Return to freezer.
  21. Remove from freezer about 10 minutes before serving.
  22. Makes about 8 servings depending on how thick you cut the slices.

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