Chocolate-Raspberry Icebox Cake Delight

Instructions:

1. Prepare the Pan:

• Lightly coat a 9×5-inch loaf pan with cooking spray.

• Line with parchment paper, leaving a 2-inch overhang on all sides for easy removal.

2. Mix the Ice Cream Layers:

• In a large bowl, gently fold together the softened vanilla ice cream and raspberry sorbet until lightly swirled (do not fully combine).

3. Assemble the Cake:

• First Layer:

  • Sprinkle ½ cup crushed cookies evenly in the pan.

  • Spread 1½ cups ice cream mixture over the cookies.

  • Press ½ cup raspberries lightly into the ice cream.

• Repeat Layers Two More Times, finishing with the remaining ½ cup crushed cookies on top.

4. Freeze & Serve:

• Cover with plastic wrap and freeze for at least 6 hours (or overnight) until firm.

• Before serving, whip the heavy cream and powdered sugar until stiff peaks form.

• Lift the cake from the pan using the parchment overhang, then top with whipped cream and fresh raspberries.

• Slice and enjoy your chilled, dreamy dessert!

This easy, no-bake cake is perfect for summer gatherings—cool, creamy, and bursting with flavor! ❄️🍫🍓