Patriotic Icebox Cake
No-bake Patriotic Icebox Cake! Layers of berries, graham crackers, and a creamy pudding mixture are refrigerated to perfection.
Servings: 15 slices
Equipment
- 8x11-inch dish
- mixing bowls
- Electric mixer
- spatula
Ingredients
- 2 packages graham crackers
- 8 ounce block of cream cheese softened to room temperature.
- (2) 3.4 ounce boxes of instant vanilla pudding
- 3 cups milk
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- 2 cups strawberries, capped and sliced
- 2 cups blueberries
Instructions
- Combine cream cheese, and about ½ a cup of milk in a large mixing bowl, and beat until smooth.
- Add the remaining milk and the powdered pudding mix. Continue to mix until thick.
- In a separate bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
- Spread a thin pudding layer over the bottom of a rectangular dish with a spatula.
- Add a single layer of graham crackers over the pudding.
- Spread half of the remaining pudding over the graham cracker layer, and sprinkle blueberries on top.
- Add a second layer of graham crackers. Gently press the graham crackers down pushing the blueberries into the pudding.
- Spread the remaining pudding over the graham crackers and add the strawberries on top.
- And more graham crackers on top, gently pushing them down over the strawberries.
- Spread whipped cream on top of graham crackers
- Decorate the icebox cake with lines of strawberries and blueberries.
