Raspberry Graham Cracker Ice-Box Cake

Directions

• 1.

  Line a 9x5-inch loaf pan with plastic wrap, leaving an overhang for easy lifting.

• 2.

  Beat heavy whipping cream, Truvia® Cane Sugar Blend and vanilla together until soft peaks form.

• 3.

  Spread a thin layer of whipped cream in bottom of prepared pan.

• 4.

  Top with a single layer of cookies, trimming them as needed to fi t.

• 5.

  Add 1 cup of gently crushed raspberries to remaining whipped cream, reserving ½ cup of berries for garnish.

• 6.

  Add another layer of raspberry whipped cream and repeat layers, ending with a layer of whipped cream. Cover and freeze at least 4 hours, or overnight, until fi rm enough to slice.

• 7.

  Remove cake from pan using plastic wrap: Slice into 10 equal squares, and garnish with remaining raspberries before serving.