No-Bake Berry Icebox Cake
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The Cold, Creamy Berry Cake I Grew Up Eating
Summer gets so hot here in North Carolina, so no-bake desserts are always one of my favorite things to make. This berry icebox cake is one I grew up eating, and it still feels like the kind of simple summer dessert that works for everything. It’s cold, creamy, full of fresh berries, and easy to make ahead when you want something sweet without turning on the oven.
Ingredients You’ll Need
- Graham crackers: The graham crackers create the layers of the cake. As the dessert chills, they soften and become tender.
- Cream cheese: Cream cheese gives the pudding layer a thicker, creamier texture and helps the filling hold up when sliced. Make sure it is room temperature so it mixes smoothly.
- Milk: Milk helps the instant pudding mix thicken and creates the base of the creamy filling.
- Instant French Vanilla Pudding: French vanilla pudding gives this icebox cake its sweet, creamy flavor. It also helps the filling set up without baking.
- Whipped Topping: Whipped topping keeps the filling light and fluffy. You will use 8 ounces in the filling and 8 ounces for the topping.
- Fresh Berries: This recipe uses diced strawberries and diced blackberries inside the layers, then quartered strawberries, raspberries, blueberries, and blackberries on top. You can use your favorite berry mix.
The Best Berries for Icebox Cake
- Strawberries and blueberries are the most common combination for berry icebox cake because they hold their texture well and create a classic summer flavor. Raspberries and blackberries also work beautifully and add more tartness.
- Fresh berries work best because frozen berries release extra liquid as they thaw, which can make the layers watery.
How to Make No-Bake Berry Icebox Cake
- Start with Graham Crackers: Line the bottom of a 7x10x3-inch deep baking dish with graham crackers. Break them as needed so they fit in a single even layer. If using a 9×13-inch baking dish, double the recipe.
- Make the Creamy Filling: Start by whipping the cream cheese until smooth. Slowly add the milk while mixing, then add the instant French vanilla pudding mix. Continue mixing until the filling is creamy, smooth, and fully combined.
- Fold in the Whipped Topping: Fold the whipped topping into the pudding mixture until the filling is light, smooth, and fully combined.
- Add the First Layer: Spread half of the pudding mixture over the graham crackers. Sprinkle the diced strawberries evenly over the top.
- Add the Second Layer: Top the strawberries with another layer of graham crackers. Spread the remaining pudding mixture over the graham crackers, then sprinkle the diced blackberries over the top.
- Add the Final Layer: Place the remaining graham crackers over the pudding and blackberry layer. Spread additional whipped topping over the top.
- Garnish and Chill: Top with quartered strawberries, raspberries, blueberries, and blackberries. Cover and chill before serving.
Tips for the Best Berry Icebox Cake
- Use room temperature cream cheese so the filling mixes smoothly.
- Dry the berries well before adding them to the layers.
- Chill the cake for at least 4 hours for the best texture.
- Use a sharp knife for cleaner slices.
- Keep the cake covered in the refrigerator until ready to serve.
Make Ahead and Storage
- This no bake berry icebox cake is a great make-ahead dessert. It needs time to chill, so making it earlier in the day or the night before works well.
- Store leftovers covered in the refrigerator for up to 3 days. The texture is best within the first 1 to 2 days because the berries stay fresher.
No-Bake Berry Icebox Cake
This No-Bake Berry Icebox Cake is made with layers of graham crackers, creamy French vanilla pudding filling, whipped topping, and fresh berries. It’s an easy make-ahead summer dessert that chills into soft, creamy layers.
Equipment
- 7x10x3-inch deep baking dish Note: Double the recipe for a 9×13-inch baking dish.
- Measuring Cups
- Measuring spoons
Ingredients
For the Icebox Cake Layers
- 16 graham crackers (plus more if needed depending on the size of your pan)
- 1 cup strawberries (diced)
- 1 cup blackberries (diced, or berry of choice)
For the Creamy Pudding Filling
- 8 ounces cream cheese (room temperature)
- 1 1/2 cups milk
- 3.4 ounces instant French vanilla pudding mix
- 8 ounces whipped topping, room temperature
For the Topping
- 8 ounes whipped topping
- 1 cup strawberries (quartered)
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup blackberries
Instructions
- Line the bottom of a 7x10x3-inch deep baking dish with graham crackers, breaking them as needed to fit in an even layer.
- Start by whipping the cream cheese until smooth. Slowly add the milk to the cream cheese, mixing as you pour. Add the instant French vanilla pudding mix and continue mixing until creamy, smooth, and fully combined.
- Fold in the whipped topping until the filling is light and evenly mixed.
- Spread half of the pudding mixture over the graham crackers.
- Sprinkle the diced strawberries evenly over the pudding layer.
- Add another layer of graham crackers over the strawberries.
- Spread the remaining pudding mixture over the graham crackers.
- Sprinkle the diced blackberries over the pudding mixture.
- Place the remaining graham crackers over the top.
- Spread additional whipped topping over the graham crackers.
- Garnish with the quartered strawberries, raspberries, blueberries, and blackberries.
- Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Slice and serve cold.
Notes
- This recipe is written for a 7x10x3-inch deep baking dish. If using a 9×13-inch baking dish, double the recipe.
- For the best texture, chill the cake for at least 4 hours. The original 30-minute chill time will work if you are short on time, but the layers will be firmer and less cake-like.
- Make sure the cream cheese is room temperature before mixing so the filling stays smooth.
- Use fresh berries when possible. If using frozen berries, thaw and drain them very well.
- Store covered in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 279kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 294mgPotassium: 273mgFiber: 4gSugar: 14gVitamin A: 524IUVitamin C: 30mgCalcium: 122mgIron: 2mg
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This was so easy to put together & SOOOOO YUMMY!!! Thanks for the recipe. This is a keeper! 🫶🏼
SO HAPPY TO HEAR!