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–+ servings
Summer Berry Icebox Cake

Delightful Summer Berry Icebox Cake for Effortless Chilling

Enjoy this refreshing Summer Berry Icebox Cake with layers of creamy vanilla pudding and fresh berries, perfect for hot days.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 package Graham Crackers Provide the structure; may substitute vanilla wafers.
  • 3 cups Fresh Strawberries, sliced Consider raspberries for a different zing.
  • 1.5 cups Fresh Blueberries Blackberries can be used for an alternative.
For the Creamy Filling
  • 8 oz Cream Cheese, softened Use dairy-free for a vegan option.
  • 2 packages Vanilla Instant Pudding, 3.4 oz each Substitute with cheesecake-flavored pudding if desired.
  • 2.5 cups Cold Milk Any milk alternative works well.
  • 12 oz Cool Whip or homemade whipped cream Choose whipped coconut cream for a dairy-free option.
For the Topping
  • 2 oz White Chocolate Chips Substitute with dark chocolate for richer flavor.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • 9x13 inch pan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 8 oz of softened cream cheese with 2 packages of vanilla instant pudding. Beat using an electric mixer on medium speed for 2-3 minutes until creamy.
  2. Gradually pour in 2-1/2 cups of cold milk while continuing to mix. Blend for another 2-3 minutes until smooth.
  3. Gently fold in 12 oz of Cool Whip into the pudding mixture. Reserve about ½ cup of Cool Whip for later topping.
  4. Spread a thin layer of the pudding mixture at the bottom of a 9x13 inch pan.
  5. Arrange graham crackers in a single layer over the pudding base, pressing gently.
  6. Spoon half of the remaining pudding mixture over the graham crackers. Sprinkle with sliced strawberries and blueberries.
  7. Repeat by adding another layer of graham crackers followed by the remaining pudding and topping with berries.
  8. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
  9. Melt 2 oz of white chocolate chips and drizzle over the chilled cake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 0.5mg

Notes

Ensure cream cheese is room temperature for easy mixing. Use fresh, dry berries for best results. Allow the cake to chill thoroughly for optimal flavor.

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