No Bake Berry Icebox Cake
User Reviews
4.8
No Bake Berry Icebox Cake
Description
The No Bake Berry Icebox Cake is built from layers of instant vanilla pudding integrated with softened cream cheese and folded together with Cool Whip. These creamy layers alternate with fresh sliced strawberries and whole blueberries, and graham cracker sheets provide a slightly sweet, crisp foundation that softens as the cake chills. The assembly involves careful layering in an 8-inch square dish and refrigeration for at least 4 to 6 hours to achieve the right texture balance.
The result is a chilled dessert with smooth, rich creaminess from the pudding and cream cheese mixture, complemented by the tender, juicy berries and subtly sweet, softened graham crackers. The cool cake offers a refreshing complement to summer meals or casual gatherings.
The dessert is best served immediately after chilling, garnished with fresh mint for a subtle herbal note and an attractive presentation. Cutting into six slices is recommended for portions. The icebox cake requires no baking, making it straightforward to prepare and suitable for those seeking a creamy berry dessert without heat.
Ingredients
- 3.4 ounces instant vanilla pudding mix
- 8 ounces cream cheese softened
- 1 cup milk
- 8 ounces Cool Whip
- 2 cups strawberries hulled and sliced
- 1 cup blueberries
- 18 graham crackers (2 sleeves)
- mint for garnish, fresh
Instructions
- Add pudding mix and cream cheese to a large bowl and beat until smooth.
- Add milk a little at a time until completely mixed the cream cheese.
- Using a rubber spatula, fold the Cool Whip into the cream cheese mixture until evenly combined.
- Place a layer of graham crackers in the bottom of an 8-inch x 8-inch baking dish. Break the graham crackers as needed to fill in any gaps without overlapping.
- Cover the graham crackers with 1/3 of the pudding mixture and spread it out edge-to-edge in the dish. Top the pudding with 1/3 of the strawberries and blueberries.
- Repeat layering the graham crackers, pudding, and berries two more times until you reach the top of the dish.
- Cover the cake with plastic wrap and chill for at least 4-6 hours, up to overnight.
- When ready to serve, cut the cake into 6 slices and plate. Garnish with a sprig of mint and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 52mg | 17% |
| Sodium | 546mg | 23% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 659IU | 13% |
| Vitamin C | 31mg | 34% |
| Calcium | 167mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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