Mira Clayborn

Recipe: Berry Icebox Cake



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



  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.”