The summer solstice has passed, already the hours of daylight are less. The dog days of summer are here, most days. (Tonight’s lows are in the 50s?!). America’s birthday is next week. Maybe you’re looking to make something festive? Looking for something to keep you cool as the temperatures soar? Look no further, it’s a No Bake Red, White and Blue-Berry Icebox Cake. You can check all of the boxes with this one. Plus, it’s easy to make and pretty to serve.
It’s also a timely recipe as blueberries are in season locally. My blueberries bushes are full of berries. I am continually impressed by the amount of berries my 2 little bushes yield. I think that I still have a few bags of frozen berries left in my freezer from last year.
This “cake” is easy to make. Just make sure you allow enough time for the cake to set in the freezer and to allow enough time to thaw enough to slice.
I tried very hard to get a great picture of this icebox cake. A picture of all the layers in their red, white and blue glory. Instead, the layers slid into a delicious mess. A very tasty, just not quite photogenic, mess.
No Bake Summer Berry Icebox Cake
19 oz. box of graham crackers
8 oz. cream cheese, softened
2 (3.4 oz) packages instant vanilla pudding
2-1/2 cups cold milk
12 oz. whipped topping
3 cups fresh strawberries, sliced
1-1/2 cups fresh blueberries
Beat softened cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk until thickened.
Gently stir in whipped topping. Reserve a ½ cup for topping before serving.
Spread a thin layer of whipped topping on the bottom of a a 9×13 pan.
Layer 5 graham crackers across the center of the pan, breaking 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) or until you reach the top of the pan. Cover with plastic wrap.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Relocate to the refrigerator until you are ready to serve. It will need to thaw slightly before you will be able to slice. Top with reserved whipped topping before serving.