Description
This No Bake Summer Berry Icebox Cake is a delightful and refreshing dessert perfect for hot summer days. Layers of graham crackers, creamy pudding, fresh berries, and a white chocolate drizzle make this icebox cake a crowd-pleaser.
Ingredients
Units
Scale
Graham Cracker Layer:
- 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)
Berry Layer:
- 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, beating until smooth.
- Stir in Cool Whip: Gently fold in the Cool Whip or homemade whipped cream, reserving ½ cup for topping.
- Layer the ingredients: Start with a layer of graham crackers, followed by pudding mixture, blueberries, and strawberries. Repeat layers until the pan is filled.
- Refrigerate: Chill the dessert for at least 4 hours or overnight until the graham crackers soften.
- Drizzle with white chocolate: Melt white chocolate chips and drizzle over the dessert before serving.
Notes
- This cake can be made a day in advance for convenience.
- Feel free to substitute the berries with your favorite fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
