Skip to Content

Blueberry And Strawberry Icebox Cake Recipe

Blueberry and strawberry icebox cake is the perfect summer dessert. The no-bake cake, with simple ingredients, is easy to make and refreshing any time of year, but especially for summer gatherings, barbecues, and family events, including the Fourth of July.

Classic Icebox Cake With Fresh Berries

A slice of icebox cake on a red plate with a fork.

Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 24 slices
Preparation Level: Beginner +

Important Info About The Cake

  • Hot summer days are the perfect time for icebox cake recipes. This makes the perfect 4th of July or Memorial Day icebox cake with red, white, and blue.
  • The recipe is fun, has a creamy filling, and is a flavorful cake with Graham crackers, cream cheese, whipped topping, vanilla pudding, fresh strawberries, and blueberries.
  • You can mix and match your favorite fruits for this easy dessert to make it a delicious and fun treat for any occasion.

What Ingredient Do I Need To Make the Ice Box Cake Recipe?

  • 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 of whipped topping
  • 8 ounces cream cheese (softened)
  • 14.4-ounce box of Graham crackers

Full printable recipe with measurements and instructions listed at the bottom of the post.

If you love summer desserts, give this southern peach cobbler a try.

Step-By-Step Instructions

Picture of instant pudding

Grab a large mixing bowl and add the package of instant vanilla pudding. 

Picture of pudding and milk in a glass bowl.

Pour the milk into the bowl. 

Picture of beaters whipping pudding

Mix the instant pudding with a hand mixer for several minutes. I used an electric mixer because it will mix more evenly. For best results, give the pudding a few minutes to thicken. I think it took about three minutes for mine to thicken. The longer the pudding sits, the more it will thicken. 

Picture of whipped cream and pudding in a glass bowl

Next, add the whipped topping to the bowl and mix the two ingredients together. Add only twelve ounces of the whipped cream to the pudding here. Reserve about four or five ounces for the very top layer.

You can make your own whipping cream, or you can buy some Cool Whip. I used Aldi’s version and it tasted great. 

Picture of pudding, whipped topping, and cream cheese in a glass bowl.

Add the softened cream cheese to the whipped topping and pudding mixture. 

Picture of pudding and cream cheese mixed together in a glass bowl.

Mix all three together until smooth. A whisk attachment is perfect for mixing. If you want a bit of zing, add about one tablespoon of lemon zest to the cream mixture.

Picture of strawberries cut up in a strainer.

Cut the strawberries and wash them off.

Picture of blueberries on a paper towel.

Rinse off the blueberries and let them dry a little. 

Picture of whipped cream spread out in a casserole dish.

Spread about two spoonfuls of whipped topping on the bottom of the dish. 

Graham crackers layered with cream cheese and whipped topping in a casserole dish.

Then, you’re going to add a single layer of Graham crackers. I lined them up across the entire pan. Don’t aim for perfection. No one is going to see that they don’t line up perfectly. The idea is to create a layer.

Picture of whipped cream and pudding layered in a casserole dish.

Add about 1/3 of your cream cheese and whipped cream 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. 

Picture of berry ice box cake in a casserole dish.

Lay your strawberries and blueberries on the top and press them down into the cream cheese mixture a little bit. 

Another layer of whipped cream and pudding

Add another layer of Graham crackers, cream cheese mixture, and berries, and repeat the Graham crackers and cream cheese mixture again.

Layers of graham crackers, whipped cream and pudding in a casserole dish.

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 sixteen ounces to the cream cheese mixture, but I like to reserve a little so the top will be white and patriotic-looking. 

Icebox cake in a casserole dish with berries on top.

Add the final layer of strawberries and blueberries! Refrigerate the summer berry icebox cake for several hours before cutting into it. I’ve seen people arrange the blueberries and strawberries to resemble the American Flag, which also looks pretty neat. 

After refrigerating the icebox pie for 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 and they loved it. Just carefully add some plastic wrap to the top to keep it fresh. 

A slice of icebox cake on a red plate, topped with strawberries and blueberries.

Icebox cake recipes are always a treat, especially alongside strawberry desserts. Be sure to add some strawberry shortcake to your dessert rotation or some strawberry chess squares made with fresh strawberries.

Tips And Tricks

  • Leave the cream cheese on the counter to soften, which will make it easier to mix with the pudding and whipped topping. 
  • Use a whisk attachment to mix the pudding and cream cheese mixture. It will help get most of the lumps out of the cream cheese.
  • Slice the strawberries flat so they will layer more easily.
  • You can switch out the fruit to go in the cake. You can use strawberries, blueberries, bananas, mangos, pineapple, or just about anything.
  • If you want to switch out the Graham crackers, you can use vanilla wafers instead. However, you will most likely need to buy two or more boxes so you will have enough.
  • If you used all of your cream cheese mixture while layering, you can add more whipped topping to the top of the dessert. 
  • Place the icebox cake recipe in the refrigerator for at least four 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. 

Leftovers and Storage

  • The dessert is a refrigerator cake and will last two to three days.
  • Icebox cake can be frozen for up to two to three months. However, add the fruit on top when you thaw the cake and are ready to serve it. Be sure to keep it in an airtight container or cover it well with plastic wrap and aluminum foil to keep it from getting freezer burn.
  • The cake will take several hours to thaw on the counter or overnight in the refrigerator.
  • The cake can be made a day in advance and refrigerated until you’re ready to eat.

Other Desserts You’ll Love:

Summer desserts call for easy recipes that are refreshing such as lemon lush recipe, chocolate layer dessert with homemade whipped cream, or another no bake recipe such as an Oreo dessert.

We like to bring chess squares to church with us because it’s always a huge hit. Hotter weather seems to be a little more bearable with something like lemon pound cake. And, you can add a dollop of fresh lemon curd right on top.

Layered cake in a casserole dish, topped with strawberries and blueberries.

Gluten-Free Option:

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. 

Low-Sugar Option:

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. Make sure you get enough to make at least three ounces. I believe the sugar-free pudding comes in a one-ounce box. 

Picture of icebox cake

Berry Icebox Cake

Yield: 24 pieces
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

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.

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

Instructions

  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

Tips And Tricks

  • Use a whisk attachment to mix the pudding and cream cheese mixture. It will help get most of the lumps out of the cream cheese.
  • Slice the strawberries flat so they will layer easier.
  • You can switch out the fruit to go in the cake. You can use strawberries, blueberries, bananas, mangos, pineapple, or just about anything.
  • If you want to switch out the Graham crackers, you can use vanilla wafers instead. However, you will most likely need to buy two or more boxes so you will have enough.
Nutrition Information:
Yield: 24 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Check out even more recipes at Julias Simply Southern

Debbie

Tuesday 27th of June 2023

Can't wait to try this!!!

Julie Pollitt

Wednesday 28th of June 2023

I hope you love it!

Miz Helen

Wednesday 11th of May 2022

Thanks so much for sharing your awesome post with us at Full Plate Thursday, 587. We sure have enjoyed featuring your post this past week and hope you will come back to see us again some time! Miz Helen

Pam Krum

Saturday 17th of July 2021

Just to let you know for your sugar free pudding option that 1 box of sugar free pudding (about 1 oz) equals the 1 box of regular pudding (3.4 oz). All you need to use is 1 box of SF. I also happened to swap the vanilla pudding for cheesecake flavored pudding. Great recipe!!

Julie Pollitt

Monday 19th of July 2021

That's great to know! Thanks so much for sharing the info!

The Best Classic Recipe For New York Style Cheesecake - Back To My Southern Roots

Saturday 22nd of May 2021

[…] the sour cream to the bowl. This New York Style Cheesecake calls for sour cream which really adds a lot of depth and […]

Easy Chocolate Chess Cake (Chocolate Chess Squares) - Back To My Southern Roots

Wednesday 10th of March 2021

[…] make the top of the cake, add a package of cream cheese to a bowl and cream with a hand […]

Skip to Recipe