Description
A delightfully refreshing dessert that layers graham crackers with creamy vanilla pudding and fresh summer berries. This no-bake icebox cake is perfect for hot summer days when you don’t want to turn on the oven.
Ingredients
Scale
- 19 oz graham crackers
- 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)
- 3 cups fresh strawberries, sliced
- 1–1/2 cups fresh blueberries
- 2 oz white chocolate chips
Instructions
- Prepare the cream mixture – Beat cream cheese and dry pudding mixes in a large bowl with a mixer until well blended. This creates the base of your creamy filling. Make sure the cream cheese is properly softened to avoid lumps in your mixture.
- Add milk – Gradually beat in the cold milk into the cream cheese mixture until smooth and well incorporated. The pudding will start to thicken as you mix it with the milk.
- Incorporate Cool Whip – Gently fold in the Cool Whip or homemade whipped cream into the pudding mixture, reserving ½ cup for later use. Use a spatula and fold with a light hand to maintain the airy texture of the whipped cream.
- Begin layering – Spread a thin layer of Cool Whip in a 9×13 pan just to coat the bottom. This prevents the graham crackers from sticking to the pan and helps them soften.
- Add first graham layer – Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges. Create a solid base layer of crackers that covers the entire bottom of the pan.
- Add first pudding and berry layer – Spread a layer of pudding mixture over the graham crackers and top with a layer of blueberries and sliced strawberries. Distribute the berries evenly for a beautiful presentation.
- Continue layering – Place graham crackers on top of the berries, followed by another layer of pudding mixture, then another layer of berries. Press down gently on each layer to eliminate air pockets.
- Complete the layers – Repeat the graham-pudding-berries layers one more time (3 times total) until you reach the top of the pan. The final layer should be the colorful berries on top.
- Refrigerate – Cover and refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. This resting time is crucial as it allows the crackers to absorb moisture and transform into a cake-like texture.
- Final decoration – When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over the dessert. You can use a spoon to drizzle it over the tops of the berries or put it into a small zip-top bag and snip off the corner for an easy “piping bag.”
Notes
- For best results, allow the cake to chill overnight so the graham crackers fully soften.
- You can substitute other berries like raspberries or blackberries based on what’s in season.
- For a lighter version, use low-fat cream cheese and sugar-free pudding mix.
- The cake will keep in the refrigerator for up to 3 days, though the berries are best when served within 24 hours.
- For a more festive look, arrange the berries in patterns on top for holidays (red and blue for July 4th).
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg