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Pink Lemonade Icebox Cake

Photo: Jennifer Causey Styling: Lindsey Ellis Beatty

Active time 40 mins
Total time 4 hrs, 40 mins

Serves: 8 to 10

Delicate, thin purchased cookies are the secret to this stunning no-cook dessert. Look for options from Murray or Uncle Al's.


  • 6 ounces fresh raspberries
  • 7 tablespoons fresh lemon juice, divided
  • 4 cups heavy whipping cream
  • 12 ounces cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 2 tablespoons lemon zest
  • 3 (10 1/2-oz.) packages thin butter cookies
  • 1 lemon, thinly sliced (optional)

How to Make It

  1. Combine raspberries and 1 tablespoon lemon juice in the bowl of a food processor; process 30 seconds or until very smooth. Strain raspberry mixture through a fine mesh sieve; discard solids.

  2. Beat cream at medium-high speed with an electric mixer just until soft peaks form; set aside. Combine cream cheese, raspberry mixture, remaining 6 tablespoons lemon juice, and sugar in a large bowl; beat at medium-high speed with an electric mixer 3 minutes or until pale and smooth. Gently fold in whipped cream and lemon zest.

  3. Arrange cookies in a 9-inch circle, edges touching, to create a single layer on a 10-inch cake stand. Carefully spread 1 1/2 cups cream mixture evenly over cookies, leaving a 1/4-inch border. Repeat to create 6 additional layers, finishing with cream cheese mixture. Chill at least 4 hours. Top with lemon slices, if desired.