Easy Ice Box Cake with Berries & White Chocolate Drizzle

This easy no bake dessert recipe is PERFECT year round, but you will especially love this easy ice box cake as a great summer no bake treat! This easy ice box dessert has layers of tasty pudding, berries and graham crackers and is a quick and easy dessert that anyone can make! This recipe is simple enough, even your kids can make it.

Texas is currently experiencing record breaking temperatures. It’s HOT, it’s humid and honestly if you aren’t in a pool, you have no business being outside. People have posted pictures of tar in parking lots actually MELTING and bubbling.

Yuck.

I have been using my Instant Pot and Slow Cooker a LOT to avoid heating up the house with the oven. This easy ice box cake requires NO heat whatsoever and comes together really quickly. Plus, it’s a nice cold treat. Make this for your family or bring this to your next summer poolside potluck!

FYI, I used strawberries and blueberries for this easy ice box cake this time. However, my family prefers this with strawberries, raspberries & blackberries. I just knew I was going to photograph it this time, and thought the strawberry/blueberry combo would be prettier 😉 . All that to say, what fruit you use is up to you!

Easy Ice Box Cake with Berries & (Optional) White Chocolate Drizzle

Inspired By Cakes Cottage

Ingredients: 

• 1 pack of Vanilla Pudding (3.4 oz)
• 6 oz of whipped cream or Cool Whip
• 1 1/4 cup cold milk
• 4 oz cream cheese (softened)
• Graham Crackers (I use about one sleeve)
• 1 1/2 cups sliced strawberries
• 3/4 cup blueberries
• (optional) Melt White Chocolate Chips to drizzle on the top

Directions: 

1. In your mixing bowl or stand mixer (I have a KitchenAid…I love it and could not live without it!) whip up your softened cream cheese and dry pudding mix
2. Next beat in your milk about a 1/4 cup at a time.
3. Fold in 4 oz of your whipped cream (you’ll save a small amount of it to layer the bottom of your loaf pan) until well combined
4. Grab a glass loaf pan (I like to use the glass loaf pan so you can see the layers!) and spread the rest of your whipped cream on the bottom.
5. Put a single layer of graham crackers on top of the whipped cream, breaking crackers where necessary to get the most coverage.
6. Next spread 1/3 of the pudding mixture on top of the graham crackers.
7. Top with 1/3 of the berries
8. Repeat the graham cracker/pudding/fruit layers two more times (for a total of 3 layers).
9. Cover and refrigerate at least 6 hours (the graham crackers will soften).
10. Drizzle your white chocolate on top and then serve!