No Bake Summer Berry Icebox Cake
After any such terrific reaction from No Bake Strawberry Icebox Cake, my brain started churning with other similar ideas.
summer is so close and the recent temperatures, are already in complete swing where I stay, and i haven't any choice to crank up my oven. That’s where this No Bake summer season Berry Icebox Cake comes into play!
There’s little or no coaching involved on this recipe, which makes it superb for hot summer days or for crazy busy days (combating off the million to-dos strolling thru your head to seize some valuable hours of sleep, sounds familiar?). you may throw it together whenever you have got time (even the day earlier than is exceptional) and it'll be equipped and looking forward to you in the refrigerator while you want a sweet deal with!
summer is so close and the recent temperatures, are already in complete swing where I stay, and i haven't any choice to crank up my oven. That’s where this No Bake summer season Berry Icebox Cake comes into play!
There’s little or no coaching involved on this recipe, which makes it superb for hot summer days or for crazy busy days (combating off the million to-dos strolling thru your head to seize some valuable hours of sleep, sounds familiar?). you may throw it together whenever you have got time (even the day earlier than is exceptional) and it'll be equipped and looking forward to you in the refrigerator while you want a sweet deal with!
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
- 2 oz white chocolate chips
INSTRUCTIONS:
- Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
- Gradually beat in milk.
- Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
- Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
- Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
- Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
- Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
- Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
- Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
- When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
- You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
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