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No Bake Summer Berry Icebox Cake




Source of Recipe


Internet


Recipe Introduction


This was wonderful – cool and creamy, no-cook, and easy to put together. I used chocolate graham crackers because I thought that they were taste better and they were great – they looked pretty with the cream and the strawberries. Note that this needs to sit in the refrigerator 4 hours to overnight (I did overnight). I think this could work with different flavors – next time, I’m trying lemon pudding, blackberries, and regular graham crackers. The original recipe calls for melting white chocolate chips and drizzling over the top. I had no luck with that – the melting chocolate that I tried to use just got too hot and then hard and wouldn’t melt. I’m going to use some melted frosting or 10X glaze next time. I successfully halved this recipe.


Recipe Link: https://cakescottage.com/2016/05/11/no-bake-summer-berry-icebox-cake/

List of Ingredients




19 oz. graham crackers
8 oz. cream cheese, softened
2 (3.4 oz.) packages Vanilla Instant Pudding
2-1/2 cups cold milk
12 oz. Cool whip (or homemade whipped cream)
3 cups fresh strawberries, sliced
1-1/2 cups fresh blueberries
Frosting or glaze to drizzle on top (see my note above)


Recipe



Beat the cream cheese until smooth. Add the dry pudding and mix thoroughly. Gradually beat in the milk. Continue to beat until it thickens. Fold in the Cool Whip (reserve enough to spread on the bottom of the pan). Spread a thin layer of the reserved Cool Whip in the bottom of a 9x13-inch pan.

Place graham crackers in a layer in the pan, breaking as needed to fit into the pan. Spread a third of the cream mixture on top of the graham crackers. Top with a third of the fruit. Repeat this process another 2 times – 3 layers of each thing – to reach the top of the pan. Cover gently with plastic wrap and refrigerate at least 4 hours.

When you are ready to serve, you can decorate the top with a drizzle of melted icing or a 10X glaze.

Serves: 12-16