Banana-raspberry graham icebox cake

Banana-Raspberry Graham Icebox Cake

Total Time
8 hr 20 min
20 min
Icebox cakes are some of the very easiest to put together; some have as few as two ingredients. This one requires just seven, many of which you may already have on hand. Lots of great fruit and low-fat yogurt added to this recipe make it particularly tasty while still keeping prep time to about 15 minutes. Keep in mind that you have to let it chill at least 8 hours or up to a full day, so you can put it together well ahead of time. While you're assembling, make sure to leave enough plastic wrap hanging over the sides of the pan so you can use it to cover the cake, and mold it into shape.


Plain low fat Greek yogurt

1 cup(s)

Powdered sugar (confectioner's)

2 Tbsp

Seedless raspberry jam


Light aerosol whipped cream

2 cup(s)

Reduced-fat graham crackers

15 square(s), (7 1/2 full sheets)


3 medium, thinly sliced


½ cup(s), or raspberries


  1. Line a 9- X 5-in loaf pan with plastic wrap, leaving overhang on two long sides.
  2. Whisk together yogurt and sugar in a medium bowl. With a rubber spatula, gently fold in whipped topping; set aside.
  3. Spread graham crackers evenly with preserves.
  4. Line bottom of prepared loaf pan with 3 graham cracker squares, preserve-side up; top evenly with 1/4 sliced bananas. Spread 1/4 yogurt mixture over bananas. Repeat these layer three more times. Top with the remaining graham crackers, preserves side down.
  5. Cover top of cake with overhanging plastic wrap; gently mold with your hands to form a nice shape. Refrigerate until graham crackers soften, at least 8 hours or up to 1 day.
  6. To serve, uncover cake and invert onto platter; remove plastic wrap and scatter berries over top. With a serrated knife, gently cut cake into 10 slices.
  7. Serving size: 1 slice