No Bake Summer Berry Icebox Cake
Recipe type: dessert
Prep time: 
Total time: 
Serves: serves 16
Layers of graham crackers, whipped cream cheesecake, and fresh summer berries.
  • 1 box graham crackers
  • 8 oz. cream cheese
  • 2 packages white chocolate pudding
  • 2 c. milk
  • 12 oz. Cool Whip
  • 1 quart strawberries, sliced
  • 1½ c. fresh blueberries
  • 2 oz. white chocolate
  1. In a large bowl beat the cream cheese and pudding mix with a blender until combined.
  2. Beat in the milk.
  3. Stir in the Cool Whip, saving ½ cup.
  4. Spread a thin layer of the reserved Cool Whip on the bottom of a 9 x 13 baking dish.
  5. Layer 5 graham crackers across the pan, then break up 2 more to finish fitting them around the edges.
  6. Spread a layer of the pudding mixture over top of the graham crackers and top with a layer of blueberries and sliced strawberries. Repeat these layers 2 more times ending by arranging the berries to look nice on top of the cake.
  7. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  8. When ready to serve, melt the white chocolate in a bowl in the microwave in 20 second intervals, stirring after each heating, until melted.
  9. Drizzle over top of cake and serve.
Recipe adapted from Cakes Cottage
Recipe by Hezzi-D's Books and Cooks at