Raspberry  Lemon Curd  Ice Box Cake

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.


Sara Lee Pound Cake Cool Whip Homemade Lemon Curd Fresh Raspberries Seedless Raspberry Sauce

Fold 3/4 cup of lemon curd into 4 cups Cool Whip. Prepare a 9 inch pan with parchment paper. Spread half the mixture on 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 remaining lemon curd over the cake.  Arrange fresh raspberries in a single layer over the Lemon Curd layer.

Spread remaining cool whip mixture over the raspberries. Spread a layer of raspberry sauce over the other piece of the cake and place sauce side down in  the pan.  Spread 3/4c. cool whip mixture over the top of cake. Refrigerate remaining cool whip mixture. 

Cover with saran wrap and place in the freezer for 5 hours. Remove the cake onto a serving plate.  Use a pastry bag to pipe Cool Whip stars on the cake. Arrange raspberries on the top of the stars. Return to the freezer. Remove from the freezer 10 minutes before serving. 

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