Raspberry-Lemon Icebox Cake from Patricia Heaton’s Food for Family and Friends

Patricia Heaton’s new cookbook, Patricia Heaton’s Food for Family and Friends, is finally on sale, and that calls for a celebration. So cake it is! Today we’re sharing her recipe for Raspberry-Lemon Icebox Cake, a dessert that’s both decadent and simple to make.

Though Patricia Heaton may be a Hollywood star today, this down-to-earth, practical Midwesterner likes to have fun entertaining her loved ones and has never forgotten her roots. On her Food Network show Patricia Heaton Parties, Patricia celebrates her culinary beginnings, transforming familiar American fare into delicious, sophisticated, lightened versions for entertaining family and friends.

In her beautiful and idea-filled cookbook, Patricia Heaton’s Food for Family and Friends, she shares her budget-friendly, simple, and deeply satisfying recipes. Some are on the healthier side, and all are inspired by the dishes she loved growing up, the favorites she’s relied on to feed her hungry boys, and the scrumptious showstoppers she serves at her fun-filled, casual parties and get-togethers. This cookbook is perfect for entertaining, featuring 100 recipes for appetizers, sides, and main dishes, as well as cocktails and “guest goodies”—little treats to send home with your guests.

Patricia Heaton’s Food for Family and Friends is on sale now. Purchase a copy from your favorite retailer.

Raspberry-Lemon Icebox Cake

I love gingersnaps. We happily ate them growing up, but Mom never thought to use them in a recipe! This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies’ lunch. Makes 8 servings

  • 2 ½ cups heavy cream
  • 6 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • Zest and juice of 1 lemon
  • ½ pint fresh raspberries
  • 24 packaged gingersnaps

1. In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
2. In a large bowl, combine the cream cheese and confectioners’ sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
3. Line a 9 × 3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it’s ready to serve).
4. Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
5. Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.

2 Responses to “Raspberry-Lemon Icebox Cake from Patricia Heaton’s Food for Family and Friends”
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