Maybe this should be named Raspberry Chocolate Icebox Cake, instead.
Or even Raspberry Cheesecake Icebox Cake? But then, that almost qualifies as a tongue twister.
No matter what it’s named, I call it yummy. Probably because it contains some of my favorite ingredients.
Raspberries? Check. Fresh whipped cream? Check. Chocolate? Cream Cheese? Double check.
Combine all of that together and you have the perfect dessert for Mother’s Day. And my mom certainly enjoyed it.
Start off by whipping about a cup of heavy cream in a mixing bowl, until it forms soft peaks.
Add the softened cream cheese and powdered sugar and combine.
In a small bowl, mash almost all of the raspberries with a fork. Be sure to save a few whole raspberries for decoration on top.
Fold the mashed raspberries into the whipped cream/cream cheese mixture until they’re completely dispersed throughout.
On your cake plate or serving platter of choice, spread a thin layer of the now pink-ish whipped cream concoction. This will help keep the wafers in place, so they’re not moving all over the plate.
Place a layer of wafers on top of that in a circular shape.
This is the fun part. Or maybe not so fun, if you don’t like putting together puzzles. After a little mishap unloading groceries the day before, I only one (One!) cookie that wasn’t broken. No matter, it still turned out really well.
Spread a layer of the whipped cream mixture on top of the cookies.
Repeat the last two steps at least five times or until you run out of cookies, ending with a layer of the whipped cream mixture on top.
Decorated with the reserved raspberries, and refrigerate overnight before serving.
Hope you had a fantastic Mother’s Day, Mom!