Last time, we covered the basics of an icebox cake and managed to slip in a fun an interesting twist in the form of a tiramisu based variation in this recipe. And today, we will be learning how to make another variation with chocolate and raspberry. For those who are still unfamiliar with this type of dessert, the short version is this won't your run-in-a-mill chocolate cake. Rather, it consists of graham crackers layered with Creme Chantilly aka sweetened whipped cream and fruit chilled in a baking pan.

Given how simple the preparation for an icebox cake can be, it's only a matter of time before other variations pop up here especially those with recipes that break from the mold.

This next recipe, however, falls more in line with a traditional icebox cake. It will consist of chocolate graham crackers layered with whipped cream and raspberries. If that doesn't sound exciting enough, the recipe will include some fun variations to try out. Let the fun begin.

The recipe


  • 2 cups heavy cream
  • 1 tbsp powdered sugar
  • 2 tsp vanilla extract
  • 28 chocolate graham crackers
  • 64 fresh raspberries
  • 2 oz bittersweet chocolate, melted


  1. Whip the heavy cream, powdered sugar and vanilla extract in a bowl with an electric mixer on high speed or a whisk until it forms soft peaks. This is your Creme Chantilly/Whipped Cream.

  2. Put one ounce of the whipped cream into a 9 x 13-inch baking pan with a rubber spatula. Spread it evenly to form a layer that will hold the chocolate graham crackers in place. Lay six graham crackers in two rows over the cream layer. You may have to break an extra graham cracker to fill the vacant spot.

  3. Spread about two ounces of the whipped cream on top of the cracker layer. Place 16 raspberries in a 4 x 4-row formation over the whipped cream layer and cover with another layer of graham crackers. Repeat this whole step for up to two more times to form three stacks and layers.

  4. Spread the remaining cream on top of the last cracker layer followed by the remaining raspberries in the same formation. Drizzle the melted bittersweet chocolate over the cream and raspberries to complete the icebox cake.

  5. Seal the pan with plastic wrap and refrigerate for four hours.

Serves: 6


  • Chocolate Shavings - Substitute chocolate shavings for the melted chocolate.
  • Strawberries - Substitute strawberries for the raspberries.
  • Cherries - Substitute cherries for the raspberries.
  • Ice cream - Substitute softened ice cream for the Creme Chantilly.
  • Orange scented - When making the Cream Chantilly Add 1 tbsp of orange juice/liqueur to the heavy cream before beating in Step 1.