Berry Icebox Cake

a close up shot of Berry Icebox Cake in a baking dish with a few slices taken out

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5 from 1 vote

This no-bake berry icebox cake has delicious layers of juicy berries, graham crackers, and plenty of whipped cream.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: Berry Icebox Cake Recipe

Servings:

Calories: 376kcal

Ingredients

5.1 ounces instant French vanilla pudding mix
3 cups whole milk, cold
8 ounces cream cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
14.4 ounces honey-flavored graham crackers
3 cups fresh strawberries, divided (2 cups thinly sliced, 1 cup sliced in half for the top garnish)
1½ cups fresh blueberries, divided
8 ounces Cool Whip whipped topping, thawed

Instructions

In a large bowl, whisk together the instant French vanilla 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 hand mixer on medium speed, beat the cream cheese for 1 to 2 minutes or until smooth and fluffy. Add the granulated sugar and vanilla extract and continue to beat for another minute.
Add the French vanilla pudding to the bowl with the cream cheese mixture. Fold together to fully incorporate both the cream cheese and pudding to create a smooth filling.
Cover the bottom of a 9x13-inch 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 cream cheese and pudding 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 of blueberries evenly over the first layer of filling.
Place another single layer of graham crackers over the layer of berries, followed by the remaining half of the French vanilla cream cheese filling, and spread it out evenly over top of the graham crackers.
Top this layer with the remaining 1 cup of sliced strawberries and another ½ cup of 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 1 cup of halved strawberries and the remaining ½ cup of blueberries.
Refrigerate for 6 hours or up to overnight, before slicing and serving.

Notes

For the instant vanilla pudding, you can use 2 (3.4-ounce) boxes in place of the larger 5.1-ounce box.
Try to splurge on the name-brand graham crackers as they will hold up better than the generic brands.
Make sure your cream cheese is at room temperature, otherwise, you will end up with lumps in your mixture.
Chilling overnight will allow all the flavors to mingle and blend together even more.

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