Bring in summer with this easy-to-make chilled dessert recipe! This rich, creamy, old-fashioned Mixed Berry Icebox Cake is filled with a variety of berries, graham crackers, and a homemade creamy cheesecake filling.
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Icebox cakes have definitely made a comeback and we could not be more happy. These no-bake, old-fashioned cakes really are the best for the hotter, summer months when you don’t want to turn the oven on anymore than you absolutely need to.
They super simple to put together and there is an endless number of different versions you can make.
An icebox cake is make with layers of graham crackers and pudding based layers, rather than traditional sponge cake. The graham crackers soften up as they meld with the pudding to resemble cake-like layers.
We love a rich, chocolatey Oreo Icebox Cake, as much as we love this fruitier Mixed Berry Icebox Cake.
Why This Recipe Works
This is a very easy cake to make. It’s a great recipe for kids to help with too!
It’s so delicious and shows off so well that it’s perfect for parties and celebrations, especially summer barbecues. This cake can be made a day ahead of time, if needed.
Icebox cakes are very versatile. Try it with a mix of other berries, or all of one type of berry, if preferred.
Step-By-Step Instructions
Ingredients
- 2 3.4 ounce packages vanilla instant pudding mix
- 2 1/2 cups whole milk (very cold)
- 1 8 ounce package cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 12 ounces whipped topping (divided): we use Cool Whip
- 25 graham crackers
- 3 cups fresh strawberries (sliced)
- 2 cups fresh blueberries
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the cream cheese out about an hour ahead of time to let it come to room temperature.
Slice the strawberries.
Create!
In a large bowl, whisk together the vanilla pudding and milk until smooth with no lumps.
Add the cream cheese and vanilla extract to the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed until smooth.
Set aside 1/3 cup of the whipped topping and add the rest into the cream cheese mixture until just combined.
Spread a thin layer of the reserved whipped topping into the bottom a 9×13-inch baking dish.
Place a layer of about 7 or 8 graham crackers across the top of the cream layer, breaking some in half, if needed.
Spread 1/3 of the cream mixture over the top of the graham cracker layer.
Add 1/3 of the strawberries and blueberries across the top of the cream layer. Repeat the layering process until you have 3 full layers of graham crackers, cream and fresh fruit.
Cover and refrigerate the baking dish for 4 to 6 hours or overnight to allow time for the graham crackers to soften.
Present!
Slice and serve.
Tips and Techniques
- You can swap out the strawberries and blueberries for other varieties, or use just a single type of berry.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days.
- This cake can be stored, tightly covered, in the freezer for up to 3 months. To thaw frozen leftovers, place the cake in the refrigerator overnight.
FAQ’s
What Is An Icebox Cake?
An icebox cake is basically a no-bake cake that is layered with cookies and creamy dairy ingredients. Some versions will include Nilla wafters, others might include condensed milk. And, some are made with fruit. The term icebox used to describe a refrigerator, so this cake is refrigerated.
Can You Freeze An Icebox Cake?
You normally don’t freeze an icebox cake. It’s usually refrigerated; however, it’s totally fine to store it in the freezer until you’re ready to serve or eat it. It can be frozen for up to three months.
More Mixed Berry Recipes
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Mixed Berry Icebox Cake
Ingredients
- 2 3.4 ounce packages vanilla instant pudding mix
- 2 1/2 cups whole milk (very cold)
- 1 8 ounce package cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 25 graham crackers
- 12 ounces whipped topping (divided)
- 3 cups fresh strawberries (sliced)
- 2 cups fresh blueberries
Instructions
- In a large bowl, whisk together the vanilla pudding and milk until smooth with no lumps.2 3.4 ounce packages vanilla instant pudding mix, 2 1/2 cups whole milk
- Add the cream cheese and vanilla extract to the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed until smooth.1 8 ounce package cream cheese, 1 teaspoon vanilla extract
- Set aside 1/3 cup of the whipped topping and add the rest into the cream cheese mixture until just combined.12 ounces whipped topping
- Spread a thin layer of the reserved whipped topping into the bottom of a 9×13-inch baking dish.
- Place a layer of about 7-8 graham crackers across the top of the cream layer, breaking some in half, if needed.25 graham crackers
- Spread 1/3 of the cream mixture over the top of the graham cracker layer.
- Add 1/3 of the strawberries and blueberries across the top of the cream layer. Repeat the layering process until you have 3 full layers of graham crackers, cream, and fresh fruit.3 cups fresh strawberries, 2 cups fresh blueberries
- Cover and refrigerate the baking dish for 4 to 6 hours or overnight to allow time for the graham crackers to soften.
- Slice and serve.
Notes
Tips and Techniques
- You can swap out the strawberries and blueberries for other varieties, or use just a single type of berry.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days.
- This cake can be stored, tightly covered, in the freezer for up to 3 months. To thaw frozen leftovers, place the cake in the refrigerator overnight.
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