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–+ servings
Raspberry and Lemon curd ice box cake on a serving platter.

Raspberry Lemon Curd Ice Box Cake

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
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Prep Time 15 minutes
Freezing 5 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 180 kcal

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
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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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