Why You’ll Love This Recipe
This icebox cake is a dreamy summer dessert that’s as beautiful as it is delicious. The combination of fresh berries, creamy pudding, and softened graham crackers creates a perfect balance of textures and flavors. Since it requires no baking, it’s incredibly simple to prepare, yet impressive enough for gatherings or casual family dinners. Plus, it can be made ahead of time, so it’s great for busy days or entertaining.
Ingredients
19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding
2 ½ cups cold milk
12 oz Cool Whip (or homemade whipped cream)
3 cups fresh strawberries, sliced
1 ½ cups fresh blueberries
2 oz white chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl, beat the softened cream cheese and dry vanilla pudding mixes together until well blended.
- Gradually add cold milk while beating to combine smoothly.
- Gently fold in the Cool Whip or homemade whipped cream, reserving about ½ cup for later.
- Spread a thin layer of Cool Whip on the bottom of a 9×13-inch pan to lightly coat it.
- Arrange 5 graham crackers in a single layer across the center of the pan, then add 2 more crackers, breaking pieces as needed to fit around edges.
- Spread a layer of the pudding mixture over the graham crackers.
- Top the pudding with a layer of blueberries and sliced strawberries.
- Repeat the layers: graham crackers, pudding mixture, and berries two more times, finishing with a berry layer on top.
- Refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften fully.
- When ready to serve, melt the white chocolate chips according to package instructions. Drizzle the melted white chocolate over the top of the dessert using a spoon or by piping from a small plastic bag with a snipped corner.
Servings and timing
- Serves: 12 to 16
- Prep time: About 15 minutes
- Chill time: Minimum 4 hours (preferably overnight)
- Total time: 4 hours 15 minutes
Variations
- Use raspberries or blackberries instead of, or in addition to, strawberries and blueberries for a different berry flavor profile.
- Swap vanilla pudding for chocolate or lemon pudding for a fun twist.
- Add chopped nuts or shredded coconut between layers for extra texture.
- Use homemade whipped cream instead of Cool Whip for a fresher taste.
- Drizzle melted dark chocolate or caramel sauce instead of white chocolate for variety.
Storage/Reheating
- Store leftovers covered tightly in the refrigerator for up to 3 days.
- This dessert is best served chilled and should not be left out at room temperature for extended periods.
- Do not freeze, as the texture of the cream and berries will be compromised.
FAQs
Can I make this dessert ahead of time?
Yes, it’s actually best when refrigerated overnight to allow the graham crackers to soften and the flavors to meld.
Can I use frozen berries instead of fresh?
Fresh berries are recommended for the best texture, but frozen berries can be used if thawed and drained well to avoid excess moisture.
What can I use if I don’t have Cool Whip?
You can substitute with homemade whipped cream or any whipped topping of your choice.
Can I make this gluten-free?
Yes, substitute the graham crackers with gluten-free graham crackers or gluten-free cookies.
How do I store leftovers?
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
Can I add other fruits?
Absolutely! Peaches, kiwi, or mango would be delicious additions to the berry layers.
What if I don’t have white chocolate chips?
You can skip the white chocolate drizzle or substitute with melted milk or dark chocolate.
Can I use a different size pan?
Yes, but adjust the number of graham crackers and layering to fit the pan size accordingly.
Can I make it vegan?
This recipe uses dairy products, but you can try vegan cream cheese, non-dairy pudding, and whipped toppings to adapt it.
How thick should the pudding layers be?
Aim for a thin but even layer to ensure the cake layers set nicely without becoming too heavy.
Conclusion
This No Bake Summer Berry Icebox Cake is an effortless and elegant dessert perfect for warm-weather gatherings. With fresh berries, creamy layers, and a subtle crunch from graham crackers, it’s a crowd-pleaser that comes together quickly and requires no baking. Prepare it ahead of time, and enjoy a refreshing treat that celebrates the flavors of summer.
No Bake Summer Berry Icebox Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 to 16 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing no-bake summer dessert featuring layers of creamy vanilla pudding and cream cheese, fresh strawberries and blueberries, and crunchy graham crackers, topped with a white chocolate drizzle. Perfect for warm weather and easy to prepare ahead.
Ingredients
19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding
2 ½ cups cold milk
12 oz Cool Whip (or homemade whipped cream)
3 cups fresh strawberries, sliced
1 ½ cups fresh blueberries
2 oz white chocolate chips
Instructions
- In a large bowl, beat the softened cream cheese and dry vanilla pudding mixes together until well blended.
- Gradually add cold milk while beating to combine smoothly.
- Gently fold in the Cool Whip or homemade whipped cream, reserving about ½ cup for later.
- Spread a thin layer of Cool Whip on the bottom of a 9×13-inch pan to lightly coat it.
- Arrange 5 graham crackers in a single layer across the center of the pan, then add 2 more crackers, breaking pieces as needed to fit around edges.
- Spread a layer of the pudding mixture over the graham crackers.
- Top the pudding with a layer of blueberries and sliced strawberries.
- Repeat the layers: graham crackers, pudding mixture, and berries two more times, finishing with a berry layer on top.
- Refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften fully.
- When ready to serve, melt the white chocolate chips according to package instructions. Drizzle the melted white chocolate over the top of the dessert using a spoon or by piping from a small plastic bag with a snipped corner.
Notes
Use raspberries or blackberries for variation.
Swap vanilla pudding with chocolate or lemon pudding for a twist.
Add chopped nuts or shredded coconut for extra texture.
Homemade whipped cream can replace Cool Whip for a fresher taste.
Store leftovers in the refrigerator for up to 3 days.
Do not freeze to preserve texture.
Frozen berries can be used if thawed and drained well.
Use gluten-free graham crackers to make it gluten-free.
White chocolate drizzle can be substituted with dark or milk chocolate.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
