You Don’t Even Have To Turn On The Oven For This Tantalizing Dessert
When I think of a cake I think of the typical flour based, egg, sugar, and oil mix that you bake. I love that this recipe can be made ahead so if you are busy all day, you can come home and be ready to serve this amazing fruit flavored creation that is easy enough you can have your kids, grandkids, or even the neighbor kids help make. Spending time in the kitchen on those warm summer days might be the sweetest part of this simple dessert.
No Bake Summer Fruit Icebox Cake
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
Directions
- 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 9×13 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.
Quick Tip: 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.”
Photo and recipe courtesy Of Dan at Cakes Cottage