#CookoutWeek: Berry Icebox Cake


It's super surprising to me that I'd spent my entire life never having an icebox cake. My mom definitely wasn't a fan of baking so this recipe would have been right up her alley, but I suppose she never knew about it as the first time I saw a recipe for an icebox cake, my reaction was "what in the world is that?"


In case you also currently reside under the rock I was under, an icebox cake is a dessert made with graham crackers and whipped cream. Pudding or cream cheese is optional and mixed in with the whipped cream. As the "cake" rests in the fridge, the mixture seeps into the graham crackers softening them into a crust of sorts. I mean, really, how easy is that? The hardest part is remaining patient while the cake is in the fridge.

Berry Icebox Cake
Source: Cake’s Cottage
Servings:12-16 servings
Printer Friendly

    • 8 oz. cream cheese, softened
    • 2 3.4 oz. packages instant vanilla pudding
    • 2 ½ cups milk
    • 12 oz. Cool Whip, lightly thawed
    • 1 box graham crackers
    • 2 lbs strawberries, thinly sliced
    • 1 pint blueberries


1. Add cream cheese and both packets of instant vanilla pudding to the bowl of your stand mixer. Beat on medium speed until combined. Slowly add in the milk until combined.
2. Add all but ½ cup of the cool whip to the mixer, mixing until just combined.
3. Use the remaining ½ cup of the cool whip to spread in an even layer on the bottom of a 9x13 baking dish.
4. Arrange graham crackers over the cool whip, breaking the crackers as needed to fit the shape of the baking dish.
5. Top with a generous layer of the pudding mixture, followed by the strawberries and blueberries.
6. Repeat with 2 more layers until the top of the baking dish is reached. Cover and refrigerate for at least 4 hours but up to overnight.
7. Slice cake into squares and serve immediately. Cake will keep for 2-3 days in the fridge but is best eaten within 24 hours of making.

Do you have a meal or dessert that you didn't learn about until much later in life?

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