Chocolate Raspberry Cooler Cake

My mom was not a baker so this recipe was one of her go-to’s and it’s still one of my favorites. You can use any chocolate wafers, or even make your own. I added my seedless raspberry spread to the whipped cream to give it a tangy lift. This is a perfect no-bake summertime dessert.

Total Time

5hr

0.0

0 Ratings

Author: Just Jan's

Servings:

Ingredients

•

2 cups

Kemps Heavy Whipping Cream

•

1/2 cup

Just Jan’s® Seedless Raspberry Spread

•

2 Tbsp

Powdered Confectioners Sugar

•

1 tsp

Vanilla Extract

•

1 pckg
(9 oz)

Chocolate Wafer Cookies

Cooking Instructions

In a medium-size bowl, whip the Kemps Heavy Whipping Cream (2 cups) until they reach stiff peaks, then add the Powdered Confectioners Sugar (2 Tbsp) and Vanilla Extract (1 tsp) . Mix on low until incorporated.

Gently fold in the Just Jan’s® Seedless Raspberry Spread (1/2 cup) .

Using the plate you’ll want to serve on, spread some of the whipped cream mixture on the bottom. This is to help steady the wafers as you stack lengthwise.

Using one Chocolate Wafer Cookies (1 pckg) at a time, spread approximately 1-2 teaspoons of the whipped cream mixture onto each wafer, stacking one on top of the other.

When you’ve done a few, lay them down on a plate edge side down and continue to spread the cream mixture onto wafers alternating wafer, cream, and so forth.

When you’ve run out of wafers, frost with the remaining whipped cream raspberry mixture.

Garnish with shaved chocolate and if you have them, fresh raspberries.

Refrigerate 3-4 hours, then cut into diagonal slices to serve.

Nutrition Per Serving

CALORIES

253

FAT

21.5 g

PROTEIN

1.7 g

CARBS

14.0 g