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–+ servings
Summer Berry Icebox Cake

Refreshing Summer Berry Icebox Cake for Effortless Entertaining

A light and creamy Summer Berry Icebox Cake that’s perfect for hot days and summer gatherings, combining layers of pudding with strawberries and blueberries.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 5 sheets Graham Crackers Provides structure and crunch; substitute with vanilla wafers for a different flavor twist.
For the Cream Mixture
  • 8 oz Cream Cheese Ensure it's softened for easy mixing; use mascarpone cheese for a richer texture.
  • 2 packages Vanilla Instant Pudding Consider cheesecake-flavored pudding for an exciting variation.
  • 2.5 cups Cold Milk Almond milk works as a delightful dairy alternative.
  • 12 oz Cool Whip or Homemade Whipped Cream Use heavy cream whipped to soft peaks as a fresh substitute.
For the Fruit Layers
  • 3 cups Fresh Strawberries Sliced; raspberries can be a delicious alternative.
  • 1.5 cups Fresh Blueberries Swap with blackberries for a different berry experience.
For the Garnish
  • 2 oz White Chocolate Chips Dark chocolate can provide a richer flavor option.

Equipment

  • mixing bowl
  • 9x13 inch pan
  • Microwave
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat the softened cream cheese until smooth, then gradually add the two packages of vanilla instant pudding. Slowly pour in 2.5 cups of cold milk while continuing to mix until the mixture is fully combined and creamy.
  2. Gently fold in 12 ounces of Cool Whip or your homemade whipped cream into the cream mixture, reserving ½ cup for later use.
  3. Spread a thin layer of the reserved Cool Whip on the bottom of a 9x13 inch pan. Lay down 5 graham crackers, pour half of the cream mixture over the crackers, layer with strawberries and blueberries, repeat layering, finishing with berries on top.
  4. Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Before serving, melt 2 ounces of white chocolate, drizzle over the berry-topped cake for a decorative finish.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 2mg

Notes

Make this dessert a day in advance for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.

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