Ingredients
Scale
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 6.8 ounces instant vanilla pudding mix (or 2 boxes of 3.4 oz instant pudding mix)
- 3 cups whole milk
- 16 ounces Cool Whip, thawed
- 14.4 ounces graham crackers (1 box, broken in half)
- 2 pounds fresh strawberries, rinsed and divided
- 4 cups fresh blueberries
Instructions
- Beat cream cheese in a medium mixing bowl until light and fluffy.
- Add pudding mix, vanilla extract, and milk. Continue beating until fully combined.
- Fold in 16 oz. tub of Cool Whip. Beat with a mixer until it begins to thicken.
- Spoon about 1/2 cup of the pudding mixture over the bottom of a 9×13 casserole dish and spread.
- Place a single layer of graham crackers into the dish.
- Spread a thin layer of the pudding mixture (about 1/5 of the mixture) over the graham crackers.
- Cut stems from all of the strawberries. Slice about half of the strawberries into thin slices. Set aside the remaining whole strawberries.
- Top pudding layer with sliced strawberries and about 1/3 of the whole blueberries.
- Add another layer of graham crackers, then another pudding layer, and another fresh berry layer.
- Add a third and final layer of graham crackers and the remaining pudding mixture.
- To top the icebox cake, slice the remaining strawberries in half and place the halves over the top of the icebox cake. Sprinkle the remaining blueberries over the cake.
- Place in the freezer for at least 4 hours to set up, or in the refrigerator for 6-8 hours.
- Remove from the freezer 15-20 minutes before serving.
Notes
- Store, covered with plastic wrap, in the refrigerator for 2-3 days or in the freezer for up to seven days.
- The amount of berries will vary depending on their size and the thickness you slice them.
- You can simply slice all the strawberries into slices and top the icebox cake with those instead of using halves.
- The strawberries on this icebox cake will freeze more solidly than some other varieties. You may wish to store it in the refrigerator for quicker thawing before serving.
- Whole milk gives a rich and creamy texture, but you can use reduced-fat milk (reduce to 2 1/2 cups). Add milk gradually to ensure a smooth pudding filling.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 418
- Sugar: 39g
- Sodium: 437mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 32mg