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!
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Our Berry Icebox Cake is a berry and cream dessert lover’s dream! Layers upon layers of graham crackers, creamy filling and topped with fresh strawberries and blueberries! It is cool and refreshing for those hot sunny days and summer get-togethers!
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No-Bake Berry Icebox Cake
This berry icebox cake recipe is a light and refreshing treat, perfect for a hot summer day. It’s cool and fruity with creamy whipped topping and fresh berries. The layers combine to make the perfect decadent dessert, that everyone absolutely loves!
This is the ultimate dessert to bring to a summer potluck. The fruitiness of the berries and light creaminess that the whipped topping offers is the perfect berries and cream-style treat. It also makes a large serving which is perfect for groups! The best news is that it is an easy no-bake recipe!
This would be a fabulous idea for a treat to make for the 4th of July or a summer party. We always get together with family and friends and it’s not a party without dessert!
Plus, you could totally use blueberries and strawberries as I did here. Together with the whipped topping it has a natural red, white, and blue themed dessert!
Other Icebox Recipes
Ingredients
The ingredients for icebox cake are so simple! Keep in mind that you can use just about any type of berries. I chose to use strawberries and blueberries here.
- Instant french vanilla flavored pudding mix
- Whole milk
- Cream cheese
- Granulated sugar
- Vanilla extract
- Graham crackers, honey-flavored: I used Honey Maid brand
- Fresh strawberries
- Fresh blueberries
- Whipped topping
Substitutions and Additions
- Graham Crackers: 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.
- Instant 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.
- Berries: 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.
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Jump to RecipeHow to Make Berry Icebox Cake
- Whisk together the instant french vanilla flavored pudding mix and whole milk until the pudding has started to thicken. Set aside.
- In a separate mixing bowl, beat the cream cheese, granulated sugar and vanilla extract.
- Fold together the cream cheese and french vanilla pudding to create a smooth filling.
- Cover the bottom of a 9×13 baking dish with a single layer of graham crackers.
Pro-tip: You may need to break some of the larger crackers to fit in the pan. - Spread half of the french vanilla cream cheese filling mixture over the top of the first layer of graham crackers. Distribute 1 cup of the sliced strawberries and ½ cup blueberries evenly over the first layer of filling.
- Place another layer of graham crackers, followed by the remaining half of the french vanilla cream cheese filling and spread it out evenly. Top with the remaining strawberries and blueberries.
- Cover the berries with a final layer of graham crackers and top with whipped topping.
- Decorate with strawberry slices and blueberries.
- Refrigerate for 6 hours, up to overnight, before slicing and serving.
How to Store Icebox Cake
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.
More No-Bake Desserts
- Eclair Cake
- No-Bake Peanut Butter Oatmeal Bars
- Dole Whip
- Banana Split Cake
- No-Bake Oreo Dessert
- Black Forest Icebox Cake
Berry Icebox Cake
Serves — 12
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 Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
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 9×13 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.
Jenn’s 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 Info
Calories: 344kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 471mg | Potassium: 296mg | Fiber: 2g | Sugar: 38g | Vitamin A: 137IU | Vitamin C: 23mg | Calcium: 189mg | Iron: 2mg
