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

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

Grab a large mixing 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 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. 

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. 

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

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.

Cut the strawberries and wash them off.

Rinse off the blueberries and let them dry a little. 

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

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. 

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

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

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. 

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. 

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.

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. 

Check out even more recipes at Julias Simply Southern