Dessert - Berry graham cracker icebox cake recipes

Author: Justine Jernberg  

Mixed berry icebox cake is light and airy, bursting with fresh blueberries and strawberries perfect for summertime potlucks and cookouts. The icebox cake is easy to make and is a refreshing recipe any time of year, but especially for summer gatherings, barbecues, and family events.

Mixed Berry Icebox Cake

Mixed Berry Icebox Cake
Mixed berry icebox cake is light and airy, bursting with fresh blueberries and strawberries perfect for summertime potlucks and cookouts. It also doubles as a pretty patriotic dessert with its red, white, and blue colors!
Provided by: Amanda Formaro
Total time: 265 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 8 ounces cream cheese (softened)
  • 2 teaspoons vanilla extract
  • 6.8 ounces instant vanilla pudding mix (or 2 boxes of 3.4 oz instant pudding mix)
  • 3 cups whole milk
  • 16 ounces Cool Whip (thawed)
  • 14.4 ounces graham crackers (1 box, broken in half)
  • 2 pounds fresh strawberries (rinsed and divided)
  • 4 cups fresh blueberries
Nutrition:
  • Serving Size: 1 slice
  • Calories: 418 kcal
  • Carbohydrate: 67 g
  • Protein: 8 g
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Cholesterol: 32 mg
  • Sodium: 437 mg
  • Fiber: 4 g
  • Sugar: 39 g
  • Unsaturated Fat: 5 g
How to cook:
  1. Beat cream cheese in a medium mixing bowl until light and fluffy.
  2. Add pudding mix, vanilla extract, and milk. Continue beating until fully combined.
  3. Fold in 16 oz. tub of Cool Whip. Beat with a mixer until it begins to thicken.
  4. Spoon about 1⁄2 cup of the pudding mixture over the bottom of a 9x13 casserole dish and spread.
  5. Place a single layer of graham crackers into the dish.
  6. Spread a thin layer of the pudding mixture (about 1⁄5 of the mixture) over the graham crackers.
  7. Cut stems from all of the strawberries. Slice about half of the strawberries into thin slices. Set aside the remaining whole strawberries.
  8. Top pudding layer with sliced strawberries and about 1⁄3 of the whole blueberries.
  9. Add another layer of graham crackers, then another pudding layer, and another fresh berry layer.
  10. Add a third and final layer of graham crackers and the remaining pudding mixture.
  11. To top the icebox cake, slice the remaining strawberries in half and place the halves over the top of the icebox cake. Sprinkle the remaining blueberries over the cake.
  12. Place in the freezer for at least 4 hours to set up, or in the refrigerator for 6-8 hours.
  13. Remove from the freezer 15-20 minutes before serving.
Notes: Icebox Cake - Life Made Sweeter, Spread half of the cream mixture on top. Place a single layer of mixed berries. Top with another layer of cookies / crackers, breaking them as

No Bake Berry Icebox Cake

No Bake Berry Icebox Cake
No Bake Berry Icebox Cake is the easiest summer recipe around! You'll definitely want to make this tasty dessert for the 4th of July!
Provided by: Aubrey
Total time: 375 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 3.4 ounces instant vanilla pudding mix
  • 8 ounces cream cheese (softened)
  • 1 cup milk
  • 8 ounces Cool Whip
  • 2 cups strawberries (hulled and sliced)
  • 1 cup blueberries
  • 18 graham crackers ((2 sleeves))
  • Fresh mint (for garnish)
Nutrition:
  • Calories: 479 kcal
  • Carbohydrate: 67 g
  • Protein: 8 g
  • Fat: 21 g
  • Saturated Fat: 10 g
  • Cholesterol: 52 mg
  • Sodium: 546 mg
  • Fiber: 3 g
  • Sugar: 37 g
  • Unsaturated Fat: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Add pudding mix and cream cheese to a large bowl and beat until smooth.
  2. Add milk a little at a time until completely mixed the cream cheese.
  3. Using a rubber spatula, fold the Cool Whip into the cream cheese mixture until evenly combined.
  4. Place a layer of graham crackers in the bottom of an 8-inch x 8-inch baking dish. Break the graham crackers as needed to fill in any gaps without overlapping.
  5. Cover the graham crackers with 1/3 of the pudding mixture and spread it out edge-to-edge in the dish. Top the pudding with 1/3 of the strawberries and blueberries.
  6. Repeat layering the graham crackers, pudding, and berries two more times until you reach the top of the dish.
  7. Cover the cake with plastic wrap and chill for at least 4-6 hours, up to overnight.
  8. When ready to serve, cut the cake into 6 slices and plate. Garnish with a sprig of mint and serve immediately.
Notes: Icebox Cake with mixed berries, Add a layer of graham crackers. Spread half of the cream mixture on top. Place a single layer of mixed berries.

Berry Icebox Cake

Berry Icebox Cake
Berry Icebox Cake is the perfect summer dessert. The icebox cake is easy to make and is a refreshing recipe any time of year, but especially for summer gatherings, barbecues, and family events.
Provided by: Julie Pollitt
Total time: 270 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 2 pounds strawberries (washed and sliced)
  • 1-1/2 cups blueberries (washed)
  • 3.4 ounces Jell-O Instant Vanilla Pudding
  • 2 cups cold milk
  • 16 ounces whipped topping
  • 8 ounces cream cheese (softened)
  • 14.4 ounce box of Graham crackers
Nutrition:
  • Calories: 191 calories
  • Carbohydrate: 22 grams carbohydrates
  • Cholesterol: 11 milligrams cholesterol
  • Fat: 10 grams fat
  • Fiber: 1 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 piece
  • Sodium: 133 milligrams sodium
  • Sugar: 11 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat
How to cook:
  1. Add the instant pudding to a large bowl.
  2. Pour the milk into the bowl and mix until pudding thickens.
  3. Add 12 oz. of whipped topping to the bowl and mix together.
  4. Next, add the softened cream cheese to the bowl and mix until well blended.
  5. Spread a couple of spoonfuls of whipped topping on the bottom of a 9" x 13" casserole dish (reserve the rest for the top of the dessert).
  6. Add the first layer of Graham crackers over the whipped topping (about eight crackers).
  7. Spread one-third of the cream cheese mixture over the Graham crackers. Top with several rows of strawberries and blueberries.
  8. Line again with Graham crackers, then cream cheese topping, then berries.
  9. Line once more with Graham crackers.
  10. Top with the remainder of the cream cheese topping.
  11. Add the remainder of the whipped cream and spread it out, covering the dessert. Line the top with strawberries and blueberries.
  12. Refrigerate for at least four hours to help soften the Graham crackers.
Notes: No Bake Berry Icebox Cake, Ingredients ; 1 (11 ounce) Box Vanilla Wafers, Can substitute graham crackers ; 8 Ounces Cream Cheese, Softened ; 2 (4 serving size) Boxes Instant

Berry Icebox Cake

Berry Icebox Cake
Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!
Provided by: My Food and Family
Total time: 740 minutes
Cook time: 720 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 8
Ingredients:
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
  • 9 graham crackers, broken crosswise in half (18 squares), divided
  • 1/4 cup each blueberry and raspberry jam, divided
  • 1/2 cup raspberries
  • 1/4 cup blueberries
Nutrition:
  • Calories: 330 calories
  • Fat: 19 g
  • Saturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Cholesterol: 40 mg
  • Sodium: 250 mg
  • Carbohydrate: 0 g
  • Fiber: 1 g
  • Sugar: 0 g
  • Protein: 4 g
How to cook:
  1. Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
  2. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
  3. Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
  4. Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
  5. Cover with remaining cream cheese mixture.
  6. Refrigerate overnight.
  7. Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.
Notes: How to Make Berry Icebox Cake, pudding mixture. Whisk together the instant pudding mix and whole milk until the pudding has started to thicken. · In a separate mixing bowl, beat the cream
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