📋 Raspberry Chocolate Dulce de Leche Icebox Cake Recipe
This easy No Bake Dulce de Leche Chocolate Raspberry Icebox Cake uses frozen raspberries and can be thrown together in 15 minutes! Layers of graham cracker with dulce de leche whipped cream, make the summer raspberry cake light and perfect for feeding your family, a crowd or taking along to a potluck!
Servings 12 servings
Calories 295kcal
Equipment
Ingredients
- 4 cups heavy whipping cream
- 300 ml dulce de leche caramel flavoured sauce
- 2 cups frozen raspberries, defrosted and drained
- 2 packages Goya Foods Chocolate Maria Cookies
Garnish
- fresh raspberries
- chocolate shavings
Instructions
- Whip whipping cream to stiff peaks. Fold in can of dulce de leche sauce and raspberries.
- Add one layer of chocolate graham crackers to the bottom of a 9 X 13 dish and add â…“ of whipped cream mixture.
- Repeat layer of graham crackers and whipped cream
- Repeat with another layer of graham crackers and whipped cream.
Garnish
- Grate chocolate.
- Add chocolate shavings to the top of the dessert
- Add fresh raspberries.
Notes
📖 Variations & Substitutions
Chocolate Graham Crackers have been discontinued, as have Mr. Christie wafters. Use Goya Foods Chocolate Maria Cookies instead
🎥 Video: How to whip whipping cream to stiff peaks
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Nutrition
Serving: 1slice | Calories: 295kcal | Carbohydrates: 7g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 42mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1173IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg
