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Hiya! I'm Christina Tino Marie Koncker, and I'm "Bringing the heat to Midwestern eats, served with a slice of Minnesota nice."

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Raspberry Icebox Bars

July 16, 2020 by Tino Marie Leave a Comment

A tart, jiggly raspberry layer sandwiched by a crisp graham cracker-walnut crust and light whipped topping makes these Raspberry Icebox Bars one cool dessert.

My raspberry thicket has been overachieving this year in berry production, which has near-daily left me in a delicious conundrum. What to do with all those raspberries šŸ™‚

Dessert is an obvious (and welcome!) choice. Cheesecakes and cobblers are no-brainers, but if you’re looking for something different from the usual suspects, these Raspberry Icebox Bars do not disappoint.Ā 

Raspberry Icebox Bars

A jiggly gelatin/bar hybrid, Raspberry Icebox Bars feature a crisp graham cracker-walnut crust that supports a jiggly, raspberry-packed center, topped off with a layer of whipped cream. And, of course, garnished with a sprinkling of crushed graham crackers and walnuts to bring the dessert full circle.Ā 

The hardest part of this recipe is the waiting for it. Because the key to a successful outcome is waiting until both the crust and especially the filling have chilled out in the fridge before the layering can begin. But it is 100% worth it to ensure that the crust stays as crisp as possible. My first attempt resulted in a soggy crust, a direct result of impatience. I still ate the soggy yet palatable bars, but each bite was a reminder of what could have been.

Tart, jiggy raspberry layer

Four cups of fresh raspberries are about to be donated to a very worthy cause, one that will make you and anyone you deem worthy of sharing with very happy.Ā 

If you like Raspberry Icebox Bars, you’ll also like these fantastic desserts:

Blueberry Coconut Cobbler

Coconut Rice Krispie Treats

Pineapple Orange Whip

 

Raspberry Icebox Bars

A tart, jiggly raspberry layer sandwiched by a crisp graham cracker-walnut crust and light whipped topping makes these Raspberry Icebox Bars one cool dessert.
Print Recipe Pin Recipe
Course Dessert
Servings 9

Equipment

  • Small stovetop pot
  • Bowl
  • Spatula
  • 9x9 baking pan

Ingredients
  

Graham Cracker-Walnut Crust

  • 1 sleeve honey graham crackers
  • 2 tablespoons brown sugar
  • 1/2 cup raw walnuts
  • 1/4 cup coconut oil

Raspberry Filling

  • 4 cups fresh raspberries
  • 2 cups water
  • 2 envelopes unflavored gelatin
  • 1/3 cup granulated sugar

Whipped Topping

  • 1/2 8 ounce tub Cool Whip

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.

Raspberry Filling

  • Add 2 cups water, 4 cups fresh raspberries, 2 envelopes unflavored gelatin, and 1/3 cup granulated sugar to a small stovetop pot and bring to a boil.
  • Remove from heat once boiling and stir until gelatin and sugar are dissolved.
  • Let cool at room temperature for 15 minutes, then refrigerate for 2 1/2 hours.

Graham Cracker-Walnut Crust

  • Add sleeve of graham crackers and 2 tablespoons of brown sugar to a food processor. Pulse until sandy in appearance. Pour into a bowl.
  • Add 1/2 cup raw walnuts to the food processor and pulse until finely crushed, but be careful not to overdo it! It's okay to have a few pebble sized pieces - just reserve them for your garnish.
  • Add the crushed walnuts to the bowl and stir to combine. Reserve 3 to 4 tablespoons for garnish.
  • Add 1/4 cup of coconut oil to the bowl and mix together until well combined.
  • Spray a 9x9 baking pan with cooking spray. Add the graham cracker-walnut mixture and pat down with a spatula into an even layer.
  • Bake for 10-12 minutes.
  • Remove from oven and let cool. Refrigerate after the pan cools to room temperature.

Layer It

  • After 2 1/2 hours, the raspberry filling should be chilled and slightly thick but not set (it will still be more liquid than not). Gently pour it onto the graham cracker-walnut crust and return to the refrigerator for another 2-4 hours.
  • Once the raspberry filling layer has set (it should be firm to the touch) add 1/2 a container of Cool Whip, using a spatula to create an even layer.
  • Garnish with the reserved graham cracker-walnut mixture.
  • For best results, eat within 3 days (if it lasts that long!).

Notes

You could also make your own homemade whipped cream, which I highly recommend. I got lazy and took a shortcut this time around.
Keyword dessert, raspberry

 

Raspberry Icebox Bars

Filed Under: Dessert Tagged With: bars, cool whip, dessert, graham cracker, graham cracker crust, raspberry, raspberry icebox bars, whipped cream

Previous Post: « Pineapple Orange Whip
Next Post: Grilled Zucchini Crostini »

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