No-Bake Berry Icebox Cake

recipes
August 25, 2017

INGREDIENTS:

19 ounces graham crackers
8 ounces cream cheese, softened
2 (3.4 ounces) packages vanilla instant pudding
2 1/2 cups cold milk
12 ounces Cool Whip
3 cups fresh strawberries, sliced
1 1/2 cups fresh blueberries
2 ounces white chocolate chips

DIRECTIONS:

Beat cream cheese and dry pudding mix in large bowl with mixer until blended. Gradually beat in milk, then gently stir in Cool Whip, reserving 1/2 cup. Spread a thin layer of Cool Whip in a 9x13 pan just to coat the bottom. Layer five graham crackers across the center of the pan, then two more, breaking them as needed to fit around the top and bottom edges. Spread a layer of pudding mixture over graham crackers and top with a layer of blueberries and sliced strawberries.

Place graham crackers on top of berries, then pudding mixture, then layer of berries again. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert. You can use a spoon to drizzle it over the tops of the berries or you can pipe it using a small Ziploc (with a corner snipped off) or a piping bag.

Place graham crackers on top of berries, then pudding mixture, then layer of berries again. Repeat the graham-pudding-berries layers once more (3 times total) and you should reach the top of the pan. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert. You can use a spoon to drizzle it over the tops of the berries or you can pipe it using a small Ziploc (with a corner snipped off) or a piping bag.

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