5 INGREDIENTS • 8 STEPS • 5HRS

Chocolate Raspberry Cooler Cake

Name: Chocolate Raspberry Cooler Cake
Total time: PT18000.0S
Yield: 8
Ingredients: 2 cup Whipping Cream; 1/2 cup Just Jan’s® Seedless Raspberry Spread; 2 tablespoon Powdered Confectioners Sugar; 1 teaspoon Vanilla Extract; 1 package Chocolate Wafer Cookies

Recipe

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.

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Just Jan's

I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.

https://www.justjans.com/

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.

5HRS

Total Time

$1.00

Cost Per Serving

Ingredients

Servings

8

us / metric

2 cups

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

Nutrition Per Serving

VIEW ALL

Calories

253

Fat

21.5 g

Protein

1.7 g

Carbs

14.0 g

Add to plan

Chocolate Raspberry Cooler Cake

Save

Just Jan's

I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.

https://www.justjans.com/

Cooking InstructionsHide images

step 1

In a medium-size bowl, whip the 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.

step 2

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

step 3

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.

step 4

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.

step 5

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.

step 6

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

step 7

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

step 8

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