Berry Icebox Cake

5 from 6 votes

Our No-Bake Berry Icebox Cake has layers of graham crackers, creamy pudding filling and is topped with fresh strawberries and blueberries! The perfect dessert for Memorial Day, 4th of July and Labor Day parties!

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings:

Calories: 344kcal

Author: Jennifer Fishkind

Ingredients

5.1 oz instant french vanilla flavored pudding mix (I used Jello brand)
3 cups whole milk cold
8 oz cream cheese room-temperature
½ cup granulated sugar
1 teaspoon vanilla extract
14.4 oz package graham crackers honey flavored (I used Honey Maid brand)
3 cups fresh strawberries divided (2 cups thinly sliced, 1 cup sliced in half for the top garnish layer)
1½ cups fresh blueberries divided
8 oz whipped topping thawed

Instructions

In a large mixing bowl whisk together the instant french vanilla flavored pudding mix and whole milk for 2 minutes (according to package directions) until the pudding has started to thicken. Set aside.
In a separate large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese for 1-2 minutes or until smooth and fluffy. Add the granulated sugar and vanilla extract and continue to beat for another minute.
To the bowl with the cream cheese mixture add the french vanilla pudding. Fold together to fully incorporate both the cream cheese and french vanilla pudding to create a smooth filling.
Cover the bottom of a 9x13 baking dish with a single layer of graham crackers. This will use one of the three individual packages inside the box of graham crackers. You may need to break some of the larger crackers to fit in the pan.
Using half of the french vanilla cream cheese filling mixture, spread an even layer over the top of the first layer of graham crackers.
Next, distribute 1 cup of the sliced strawberries and ½ cup blueberries evenly over the first layer of filling.
Place another single layer of graham crackers, followed by the remaining half of the french vanilla cream cheese filling and spread it out evenly.
Top this layer with the remaining 1 cup sliced strawberries and another ½ cup blueberries.
Using the remaining graham crackers cover the berries with a final layer.
Top the final graham cracker layer with the thawed whipped topping spread into an even layer.
Decorate the top of the berry icebox cake with the 1 cup of halved strawberries and remaining ½ cup blueberries.
Refrigerate for 6 hours, up to overnight, before slicing and serving.

Notes

Storage:

This berry icebox cake is best served chilled. This cake can be stored in the refrigerator, covered, for up to 3 days. Note that the longer this cake sets the softer the graham crackers will get.

Tips:

You can substitute vanilla wafers, shortbread or digestive wafer cookies in place of the graham crackers. If the cookies you use are thicker, then you may want to allow the berry icebox cake to chill for a longer period of time to allow the cookies to soften. I would stick to a vanilla, or honey, flavored cookie and not the cinnamon or other flavor that may be available.
For the instant vanilla pudding you can use 2 (3.4 oz) boxes in place of the larger 5.1 oz. box. You could substitute french vanilla, cheesecake, white chocolate or lemon flavored instant pudding in place of the vanilla. If you use lemon then I would omit the additional vanilla extract.
I highly suggest you stick with the whole milk for the pudding part of this recipe. I have found that 2% milk is a good alternative but the low-fat, skim or nonfat varieties do not thicken the pudding very well at all. I have not tried any dairy alternatives in this recipe.
You can use any combination of fresh berries in this recipe. Use what is in season in your area. You can stick with all strawberries or you can substitute out some of the blueberries for fresh blackberries as well.

Nutrition