It’s a cool, simple dessert that allows you to give the oven a break on those hot summer days. Raspberry Cream Icebox Cake is a tasty, fruity spin on a classic recipe. Get ready to dig into layers of ...

Remove from the oven and let the cake cool slightly in the tin ... in two to three tablespoons of the cooled raspberry jam to create a rippled cream. Place both bowls of cream in the fridge ...

Mash the cream cheese and icing sugar ... If you want to keep and eat this cake in a tin over a few days, omit the extra raspberries on top, or even poke in one or two as you serve each slice.

After baking, keep the cake well covered, ideally in an airtight container. Yes! You can use a jarred raspberry dessert sauce ...