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.
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
Serving: 1SliceCalories: 180kcalCarbohydrates: 37gProtein: 2gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 82mgPotassium: 103mgFiber: 3gSugar: 27gVitamin A: 57IUVitamin C: 12mgCalcium: 41mgIron: 1mg
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