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 ...

Allow the cupcakes to cool in the cupcake tin for long enough to where you can remove them without smashing the cake. Then allow them to cool completely before topping with raspberry cream cheese ...

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.