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 🙂
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.
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.
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.
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.
If you like Raspberry Icebox Bars, you’ll also like these fantastic desserts:
Raspberry Icebox Bars
- Small stovetop pot
- 9x9 baking pan
Graham Cracker-Walnut Crust
- 1 sleeve honey graham crackers
- 2 tablespoons brown sugar
- ½ cup raw walnuts
- ¼ cup coconut oil
- 4 cups fresh raspberries
- 2 cups water
- 2 envelopes unflavored gelatin
- ⅓ cup granulated sugar
- ½ 8 ounce tub Cool Whip
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 cups water, 4 cups fresh raspberries, 2 envelopes unflavored gelatin, and ⅓ 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 ½ 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 ½ 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 ¼ 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.
- After 2 ½ 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 ½ 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!).