This is so easy.
I needed it to be easy this time. No-bake easy. A little whipped cream. Pink lemonade.
Not too much sugar.
And boom -- a no-bake cake that's kind of cute.
I didn't want to spend much time in the kitchen this week.
Actually, I DO want to bake. Really bake. Like pastries and focaccia and fabulous brownies.
But I would rather be playing with the kiddies...
Oh yes. Pools, slip and slides, bikes...the 2- and 4-year-old keep us busy (in 100+ degrees).
So I'm going with easy, chilly things right now.
I totally snagged this layering idea from The Kitchn. Faith Durand has posted a couple of quick and easy icebox cakes using graham crackers and filling.
This little layered thing struck me like key lime pie.
It's tart, a little sweet and light, with a hint of pink lemonade.
The barely-sweet whipped cream plays well against the citrusy cream layers.
And the cool thing is -- no mashing cookies into crumbs for a pie crust. No butter. No hot oven required.
Easy, easy layers of graham crackers and pink lemonade cream.
Then I covered it in pink whipped cream.
A big pile of raspberries.
This could easily work as a 4th of July cake, too. White whipped cream, raspberries, blueberries -- the whole red, white and blue thing would be a cinch.
The only thing I might change is the amount of filling -- I want more of it.
It was really fab as is, but next time I'll probably double the filling.
I'm greedy like that.
Pink Lemonade Icebox Cake
Note: I've included the original recipe for the thinner filling layers, as seen in the photos above. It was fabulous this way. However, if you want thicker layers of filling, feel free to double the filling recipe. I think I will for the 4th. Just because I want MORE.
- 3/4 cup heavy whipping cream
- 1 teaspoon
- 2 oz. cream cheese
- 2 tablespoons granulated sugar
- fine sea salt
- 1/4 of a (12 oz.) container frozen pink lemonade concentrate (about 1/3 cup)
- 11-12 cinnamon graham crackers
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 teaspoons granulated sugar
- 1-2 drops red food coloring (for pink cream)
- 6 oz. container raspberries
Line a 9x5 loaf pan with foil so that extra foil drapes over the edges (these will be used as "handles" to lift the cake from the pan later).
In large bowl, whip the whipping cream and vanilla together until soft peaks form. Chill while prepping filling.
In large bowl, beat cream cheese until creamy, about 1 minute. Add sugar and a light sprinkle of sea salt and beat until smooth, 1 minute. Add pink lemonade and beat for 1 minute.
Fold in whipped cream until filling is uniform in color.
Scoop about 1/4 of the filing mixture into the bottom of the lined loaf pan and spread evenly to all edges. The layers will be thin.
Place about 1/4 of the graham crackers over the filling, piecing together like a puzzle. This doesn't have to be pretty -- it won't show.
Continue layering with filling, then graham crackers, until you have four layers of each (the graham crackers will be the final layer).
Cover loaf pan with plastic wrap and chill in refrigerator for at least 4 hours or overnight (I went overnight).
For topping ~
Whip the heavy whipping cream, vanilla and sugar together until soft peaks form. Stir in the food coloring until uniform in color.
When ready to frost the cake, lift the cake from pan using the foil "handles" or edges. Place serving plate on top of the exposed side of the cake and carefully invert. Remove foil.
Pipe or ice the cake with the pink whipped cream. Top with raspberries.