Berry Icebox Cake is the perfect summer dessert. The recipe is easy to make and is refreshing any time of year, but especially for summer gatherings, barbecues, and family events, including the Fourth of July.
This icebox cake recipe is a fun, creamy, and flavorful cake with Graham crackers, cream cheese, whipped topping, vanilla pudding, strawberries, and blueberries.
You can mix and match your favorite fruits for this recipe to make it a delicious and fun treat for any occasion.
How do I make Berry Icebox Cake?
- Add the instant pudding to a bowl. Pour in the milk and mix until thickened.
- Next, add the whipped topping and cream cheese and mix well.
- Spread a small amount of whipped cream on the bottom of a 9″ x 13″ casserole dish.
- Cover the whipped cream with Graham crackers.
- Spread one-third of the cream cheese mixture over the Graham crackers.
- Place the strawberries and blueberries over the top and repeat two more times.
- Top with the remainder of the cream cheese mixture, whipped topping and berries.
- Refrigerate for at least four hours until the Graham crackers soften.
Tips and Tricks for Making the Perfect Graham Cracker Icebox Cake
Leave the cream cheese on the counter to soften, which will make it easier to mix with the pudding and whipped topping.
Slice the strawberries so that they are somewhat flat, which will allow you to add the layers easily. I made the mistake of not cutting the strawberries flatter and it made layering a little tougher.
You can add more whipped topping to the top of the dessert if you used all of your cream cheese mixture while layering.
Place the icebox cake recipe in the refrigerator for at least a few hours so the Graham crackers will soak up some of the cream cheese mixture and soften. This will also help when cutting the easy summer dessert.
If you love summer desserts, give this southern peach cobbler a try.
What Do I Need To Make the Ice Box Cake Recipe?
- Instant vanilla pudding
- Cream cheese
- Graham crackers
- Whipped topping
Full printable recipe with measurements and instructions listed at the bottom of the post.
How To Make the Layered Cake
Grab a large bowl and add the package of instant vanilla pudding.
Pour the milk into the bowl.
Mix the instant pudding with a hand mixer for several minutes. I think it took about three minutes to thicken. The longer the pudding sits, the more it will thicken.
Next, add the whipped topping to the bowl and mix the two ingredients together.
Add 12 ounces to the pudding here. You can make your own whipped cream, or you can buy some Cool Whip. I used Aldi’s version and it tasted great.
Add the softened cream cheese to the whipped topping and pudding mixture.
Mix all three together until smooth.
Cut the strawberries and wash them off.
TIP: You can see in this picture that I didn’t cut the strawberries flat. It will still turn out fine, but it just layers better if they are flat. Don’t you love this refreshing summery picture?
Rinse off the blueberries and let them dry a little.
Here’s where the fun begins. Spread about two spoonfuls of whipped topping on the bottom of the dish.
Then you’re going to add the first Graham cracker layer. I tried to get them across the entire pan.
Add about 1/3 of your cream cheese mixture to the top of the Graham crackers and spread it out evenly. If you plan to have four layers, just use 1/4 of the mixture.
Lay your strawberries and blueberries on the top and press them down into the cream cheese mixture a little bit.
Add two more layers of Graham crackers and the cream cheese mixture with the berries.
Once you get to the top, add some whipped topping to create a red, white, and blue patriotic look. Add the final row of strawberries and blueberries.
You can add all 16 oz. to the cream cheese mixture, but I reserved a little so the top would be white and patriotic-looking.
The final layer of berries! Refrigerate the icebox cake with Graham crackers for several hours before cutting into it.
I’ve seen people arrange the blueberries and strawberries to resemble the American Flag and that looks pretty neat, as well.
After refrigerating the icebox pie a few hours, slice the dessert and add it to a plate.
You can also leave the dessert in the fridge overnight and the Graham crackers will be even softer. I took the dessert to some friends after it sat in the fridge all night. Just carefully add some Saran Wrap to keep it fresh.
Don’t you love all of the fresh layers? Mmm… The old fashioned icebox cake is such a fun summer dessert.
Other desserts you’ll love:
Instead of regular Graham crackers, you can trade them for gluten-free Graham crackers. I’ve eaten them and they taste just like regular Graham crackers.
Cool Whip (or the generic brand) offers a much lower calorie whipped topping that you can use instead of the regular whipped topping.
You can also purchase the sugar-free version of vanilla pudding, just make sure you get enough to make at least three ounces. I believe the sugar-free pudding comes in a one-ounce box.
Check out the berry icebox cake recipe card below, grab those ingredients, and start creating! This is a great summer dessert.
Then, share your comments below and click here to share a picture of your cake on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
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- 2 lbs. strawberries (washed and sliced)
- 1-1/2 cups blueberries (washed)
- 3.4 oz. Jell-O Instant Vanilla Pudding
- 2 cups cold milk
- 16 oz. whipped topping
- 8 oz. cream cheese (softened)
- 14.4 oz. box of Graham crackers
- Add the instant pudding to a large bowl.
- Pour the milk into the bowl and mix until pudding thickens.
- Add 12 oz. of whipped topping to the bowl and mix together.
- Next, add the softened cream cheese to the bowl and mix until well blended.
- 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).
- Add one layer of Graham crackers over the whipped topping (about eight crackers).
- Spread one-third of the cream cheese mixture over the Graham crackers. Top with several rows of strawberries and blueberries.
- Line again with Graham crackers, then cream cheese topping, then berries.
- Line once more with Graham crackers.
- Top with the remainder of the cream cheese topping.
- Add the remainder of the whipped cream and spread it out, covering the dessert. Line the top with strawberries and blueberries.
- Refrigerate for at least four hours to help soften the Graham crackers.
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Nutrition Information:Yield: 24 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 133mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 3g
Nutrition is approximate.