No Bake Summer Berry Icebox Cake: A Refreshing, Easy-to-Make Dessert
When the weather warms up and you’re looking for a cool, no-fuss dessert, this No Bake Summer Berry Icebox Cake is the perfect solution! Layers of graham crackers, creamy vanilla pudding, and fresh berries come together to create a light and refreshing treat. With no baking required, it’s an ideal dessert for summer gatherings, BBQs, or any time you want something sweet without heating up the kitchen.
Ingredients:
- 19 oz graham crackers
- 8 oz cream cheese, softened
- 2 (3.4 oz) packages vanilla instant pudding
- 2 1/2 cups cold milk
- 12 oz Cool Whip (or homemade whipped cream)
- 3 cups fresh strawberries, sliced
- 1 1/2 cups fresh blueberries
- 2 oz white chocolate chips
Instructions:
- Prepare the Pudding Mixture:
- In a large bowl, beat the softened cream cheese and the vanilla instant pudding mixes with a mixer until well blended and smooth.
- Gradually add the cold milk while continuing to beat the mixture until smooth and creamy.
- Gently fold in the Cool Whip (reserving 1/2 cup of Cool Whip for the final layer) until fully incorporated and light.
- Assemble the Cake:
- Spread a thin layer of Cool Whip in the bottom of a 9×13-inch pan to lightly coat it.
- Arrange 5 graham crackers across the center of the pan, breaking 2 more to fit around the edges if necessary.
- Spread a layer of the pudding mixture over the graham crackers, followed by an even layer of sliced strawberries and blueberries.
- Add another layer of graham crackers on top of the berries, followed by more pudding mixture and another layer of fresh berries.
- Repeat this layering process one more time (for a total of 3 layers of graham crackers, pudding mixture, and berries) until the pan is filled.
- Chill the Cake:
- Cover the icebox cake and refrigerate it for at least 4 hours or overnight. This allows the graham crackers to soften and absorb the creamy layers, creating a cake-like texture.
- Add White Chocolate Drizzle:
- When you’re ready to serve, melt the white chocolate chips according to package directions.
- Drizzle the melted chocolate over the top of the cake using a spoon or transfer the melted chocolate to a zip-top bag, snip a corner, and pipe it over the berries for a decorative finish.
- Serve:
- Slice and serve the chilled Summer Berry Icebox Cake for a cool, fruity, and creamy dessert that’s perfect for warm weather!
Tips:
- Customize the Berries: Feel free to mix in raspberries, blackberries, or any of your favorite summer fruits.
- Make Ahead: This cake gets better with time, so it’s a great make-ahead dessert. Prepare it the night before for the best flavor and texture.
- Homemade Whipped Cream Option: If you prefer homemade whipped cream, simply beat 1 1/2 cups of heavy cream with 3 tbsp of powdered sugar until soft peaks form, and use it in place of the Cool Whip.
Quick Facts:
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
- Servings: 12
- Calories: 300 kcal per serving
This No Bake Summer Berry Icebox Cake is a refreshing dessert that’s perfect for any warm-weather occasion. The combination of juicy berries, creamy filling, and softened graham crackers is light, flavorful, and incredibly easy to make. With just a little prep and some time in the fridge, you’ll have a beautiful, crowd-pleasing dessert that everyone will love!
No Bake Summer Berry Icebox Cake
- Total Time: 4 hours 20 minutes
- Yield: 12 1x
Description
This No-Bake Summer Berry Icebox Cake is a light and refreshing dessert, perfect for warm weather. Layers of graham crackers, creamy vanilla pudding, and fresh strawberries and blueberries come together in a beautifully chilled treat. The cake is topped with a delicate drizzle of melted white chocolate, adding a touch of sweetness to every bite.
Ingredients
19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages vanilla instant pudding
2 1/2 cups cold milk
12 oz Cool Whip (or homemade whipped cream)
3 cups fresh strawberries, sliced
1 1/2 cups fresh blueberries
2 oz white chocolate chips
Instructions
Prepare the Pudding Mixture:
In a large bowl, beat the softened cream cheese and dry vanilla pudding mixes with a mixer until well blended.
Gradually beat in the milk until smooth.
Gently fold in the Cool Whip (reserving 1/2 cup for the final layer).
Assemble the Cake:
Spread a thin layer of Cool Whip in the bottom of a 9×13-inch pan to lightly coat it.
Arrange 5 graham crackers across the center of the pan, then break 2 more to fit around the edges.
Spread a layer of the pudding mixture over the graham crackers, followed by a layer of sliced strawberries and blueberries.
Add another layer of graham crackers on top of the berries, followed by more pudding mixture and another layer of berries.
Repeat this process one more time (3 total layers of graham crackers, pudding mixture, and berries) until the pan is filled.
Chill the Cake:
Cover and refrigerate the icebox cake for at least 4 hours, or overnight, to allow the graham crackers to soften and absorb the flavors.
Add White Chocolate Drizzle:
When ready to serve, melt the white chocolate chips according to package directions.
Drizzle the melted chocolate over the top of the cake. You can use a spoon or transfer the melted chocolate to a zip-top bag, snip the corner, and pipe it over the top of the berries.
Serve:
Slice and serve the chilled Summer Berry Icebox Cake for a refreshing no-bake dessert perfect for warm weather!
- Prep Time: 20 minutes
Nutrition
- Calories: 300