Recipe: Berry Icebox Cake

BY MIRA CLAYBORN

Ingredients:

19 oz graham crackers

8 oz cream cheese, softened

2 (3.4 oz) packages Vanilla Instant Pudding

2-1/2 cups cold milk

12 oz Cool whip (or homemade whipped cream)

3 cups fresh strawberries, sliced

1-1/2 cups fresh blueberries

2 oz white chocolate chips

Instructions:

1. Beat cream cheese and dry pudding mixes in a large bowl with the mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on the package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip off the corner for an easy “piping bag.”

https://cakescottage.com/2016/05/11/no-bake-summer-berry-icebox-cake/