Description
This No Bake Summer Berry Icebox Cake is a refreshing and easy-to-make dessert perfect for hot summer days. Layers of graham crackers, creamy pudding, and fresh berries topped with a white chocolate drizzle make this a delightful treat.
Ingredients
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
Whipped Cream Layer:
- 12 oz Cool Whip (or homemade whipped cream)
Fruit Layers:
- 3 cups fresh strawberries, sliced
- 1-1/2 cups fresh blueberries
Topping:
- 2 oz white chocolate chips
Instructions
- Beat cream cheese and dry pudding mixes: In a large bowl, beat cream cheese and dry pudding mixes together with a mixer until blended.
- Gradually beat in milk: Slowly add milk to the cream cheese and pudding mixture, beating until well combined.
- Stir in Cool Whip: Gently fold in Cool Whip or homemade whipped cream, reserving ½ cup for topping.
- Layer the dessert: Spread a thin layer of Cool Whip in a 9×13 pan. Create alternating layers of graham crackers, pudding mixture, and fresh berries, repeating the layers until the pan is filled.
- Refrigerate: Chill the dessert for at least 4 hours or overnight to allow the graham crackers to soften.
- Drizzle with white chocolate: Before serving, melt white chocolate chips and drizzle over the dessert for a finishing touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
