#CookoutWeek: Berry Icebox Cake
A no-bake cake with graham crackers, whipped cream, pudding, cream cheese and fresh fruit.
Ingredients
- 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
Directions
- 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.
Notes
Cake will keep for 2-3 days in the fridge but is best eaten within 24 hours of making.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Did you make this? I want to see, soMention @CookaholicWife or tag #cookaholicwife!