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Mixed Berry Icebox Cake Recipe

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4.4 from 10 reviews

  • Author: Sara
  • Total Time: 4 hours 20 minutes (includes chilling time)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Mixed Berry Icebox Cake is a no-bake, layered dessert featuring creamy vanilla pudding, softened cream cheese, graham crackers, and a fresh medley of strawberries and blueberries. Perfectly chilled and set in the freezer, it offers a refreshing and light sweet treat that’s ideal for warm weather or any occasion requiring an easy, crowd-pleasing dessert.

Ingredients

Filling

  • 8 ounces cream cheese (softened)
  • 2 teaspoons vanilla extract
  • 6.8 ounces instant vanilla pudding mix (or 2 boxes of 3.4 oz instant pudding mix)
  • 3 cups whole milk
  • 16 ounces Cool Whip (thawed)

Base and Layers

  • 14.4 ounces graham crackers (1 box, broken in half)

Fruit Toppings

  • 2 pounds fresh strawberries (rinsed and divided)
  • 4 cups fresh blueberries

Instructions

  1. Prepare the Cream Cheese Base: Beat the softened cream cheese in a medium mixing bowl until it becomes light and fluffy, forming a smooth foundation for the pudding mixture.
  2. Combine Pudding Ingredients: Add the instant vanilla pudding mix, vanilla extract, and whole milk to the cream cheese. Continue beating until the mixture is fully combined and smooth.
  3. Fold in Cool Whip: Gently fold in 16 ounces of the thawed Cool Whip, then beat with a mixer until the mixture starts to thicken, creating a creamy, airy filling.
  4. First Layer Assembly: Spoon about 1/2 cup of the pudding mixture over the bottom of a 9×13 casserole dish and spread evenly. Place a single layer of graham crackers on top.
  5. Add Pudding Layer: Spread a thin layer of the pudding mixture (approximately one-fifth of the total) over the graham crackers.
  6. Prepare Strawberries: Cut the stems off all strawberries. Slice about half of them thinly and set aside. Keep the other half whole for topping layers.
  7. Layer Fruits: Top the pudding layer with sliced strawberries and about one-third of the whole blueberries.
  8. Second Layer: Add another graham cracker layer, then another pudding layer, followed by another fresh berry layer with remaining sliced strawberries and blueberries.
  9. Third Layer: Add a final layer of graham crackers and spread the remaining pudding mixture over it.
  10. Top the Cake: Slice the remaining whole strawberries in half and arrange over the top along with the remaining blueberries to garnish the cake attractively.
  11. Chill and Set: Place the icebox cake in the freezer for at least 4 hours to fully set, or refrigerate for 6-8 hours as an alternative.
  12. Serve: Remove the icebox cake from the freezer 15-20 minutes before serving to allow it to soften slightly for easy slicing and a better texture experience.

Notes

  • For a lighter texture, gently fold the Cool Whip to maintain airiness.
  • If desired, substitute low-fat milk and low-fat cream cheese for a lighter version.
  • Ensure the Cool Whip is thawed before folding it into the pudding mixture to avoid lumps.
  • Using fresh berries gives the best flavor, but frozen berries can be used if thawed and drained well.
  • For best slicing results, let the cake sit at room temperature after removal from the freezer to soften properly.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/mixed-berry-icebox-cake-recipe/