Photo of Chocolate-Raspberry Icebox Cake Towers by WW

Chocolate-Raspberry Icebox Cake Towers

Total Time
1 hr 18 min
1 hr 18 min
Here’s a mini version of a classic retro dessert. Use chocolate whipped topping for a triple dose of chocolate flavour. For an exotic twist, add a pinch of ground cardamom to the yogurt mixture.


Plain fat free Greek yogurt

2 tbsp(s)

Fresh raspberries

½ cup(s), divided, (12 raspberries)

Vanilla bean pods

1 item(s), seeds scraped, (or 1 tsp vanilla extract)

Aerosol whipped cream

5 tbsp(s), divided

Chocolate wafers

8 item(s)

Bittersweet chocolate shavings

2½ tsp(s)


  1. In a small metal mixing bowl, combine yogurt, 4 raspberries and fresh vanilla seeds (or extract). Using a fork, mash raspberries against side of bowl; stir until mixture is combined. Gently fold in 1/4 c whipped topping; refrigerate 5 minutes to set.
  2. Line a small rimmed baking sheet (like a toaster oven baking pan) with parchment paper. Arrange 2 wafers on top, at least 1 inch apart. Spoon 1 level Tbsp yogurt mixture in center of each wafer, leaving about 1/4-inch border; sprinkle with a pinch shaved chocolate (you’ll use 1 tsp chocolate per stack). Working gently but quickly, place a second wafer on top of each yogurt layer; very lightly press down to level top wafer and press filling slightly towards edges. Repeat process with remaining yogurt, chocolate shavings and wafers. Chill stacks in refrigerator, uncovered, for at least 1 hour or up to 4 hours. Keep chilled until ready to serve.
  3. Just before serving, use a metal spatula to transfer stacks to serving plates. Top each with 1/2 Tbsp squirt whipped topping, 1/4 tsp chocolate shavings and 4 raspberries.
  4. Serving size: 1 stack


SERVING SIZE (1 stack) 164 Cal, 6 g Total Fat, 3 g Sat Fat, 146 mg Sod, 25 g Total Carb, 13 g Sugar, 9 g Added Sugar, 3 g Fib, 4 g Prot.