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Choco-Raspberry Ice Box Cake Recipe
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Orange liqueur||2 Tablespoon|
|Whipped topping mix||4 Ounce (Two 2 Ounce Package)|
|Cold milk||1 Cup (16 tbs)|
|Chocolate wafers||8 1⁄2 Ounce (1 Package)|
Calories 285 Calories from Fat 46
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 5.7 mg
Sodium 219.5 mg9.1%
Total Carbohydrates 51 g17%
Dietary Fiber 0.94 g3.8%
Sugars 35.4 g
Protein 3 g6.2%
Vitamin A 0.6% Vitamin C
Calcium 3.2% Iron 5.3%
*Based on a 2000 Calorie diet
Prepare whipped topping mix with milk and vanilla, following label directions.
Spread raspberry mixture on one side of a chocolate water and whipped topping on second side.
Make 10 cooky stacks of coated cookies until all cookies are coated.
Turn the first cooky stack on its side on serving tray; spread last cooky with whipped topping and press on the next stack.
Repeat until all cookies are joined in a long roll.
Frost cake generously with whipped topping.
Fit a pastry bag with a fancy tip.
Fill bag with remaining whipped topping.
Pipe a double row of swirls down the center of cake.
Pipe remaining whipped topping around sides and bottom of cake.
Spoon remaining raspberry preserves down the top of cake.
Chill at least 3 hours.
To serve: Cut cake into thin diagonal slices.