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#CookoutWeek: Berry Icebox Cake

NicholeL
A no-bake cake with graham crackers, whipped cream, pudding, cream cheese and fresh fruit.
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Prep Time 5 hrs 45 mins
Total Time 4 hrs 20 mins
Course Cake
Servings 12 -16 slices

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.

Keyword berries, cake, cookoutweek, icebox cake
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