Description
This No Bake Summer Berry Icebox Cake is a refreshing and easy-to-make dessert that’s perfect for summer gatherings. Layers of graham crackers, creamy pudding, and fresh berries make for a delightful treat.
Ingredients
Units
Scale
Graham Cracker Layers:
- 19 oz graham crackers
Pudding Mixture:
- 8 oz cream cheese, softened
- 2 (3.4 oz) packages Vanilla Instant Pudding
- 2–1/2 cups cold milk
- 12 oz Cool Whip (or homemade whipped cream)
Fruit Layers:
- 3 cups fresh strawberries, sliced
- 1–1/2 cups fresh blueberries
- 2 oz white chocolate chips
Instructions
- Beat cream cheese and dry pudding mixes: In a large bowl, beat cream cheese and dry pudding mixes with a mixer until blended.
- Gradually beat in milk: Slowly add milk to the cream cheese and pudding mixture while continuing to beat.
- Stir in Cool Whip: Gently fold in Cool Whip or homemade whipped cream, reserving ½ cup for topping.
- Layer ingredients in a pan: Start by spreading a thin layer of Cool Whip in a 9×13 pan. Layer graham crackers, pudding mixture, and berries in the pan, repeating the layers at least three times.
- Refrigerate: Chill the cake for at least 4 hours or overnight until the graham crackers soften.
- Drizzle with white chocolate: Before serving, melt white chocolate chips and drizzle the chocolate over the dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
