Looking for a quick and easy Summer dessert recipe? Try out delicious No Bake Summer Berry Icebox Cake !
After such a great response from No Bake Strawberry Icebox Cake, my brain started churning with other similar ideas.
Summer is so close and the hot temperatures, are already in full swing where I live, and I have NO desire to crank up my oven. That’s where this No Bake Summer Berry Icebox Cake comes into play!
There’s very little preparation involved in this recipe, which makes it great for hot summer days or for crazy busy days (fighting off the million to-dos running through your head to catch a few precious hours of sleep, sounds familiar?). You can throw it together whenever you have time (even the day before is fine) and it will be ready and waiting for you in the refrigerator when you want a sweet treat!
The wonder of the No Bake Summer Berry Icebox Cake is that you layer graham crackers, cream cheese pudding mix, fresh berries – since it’s fresh berry season, I couldn’t resist adding the strawberries and blueberries to this dessert. They’re pretty, they make it look fancy, and it just feels like “summer.”, drizzle the white chocolate over the top and stick it in the icebox, aka the refrigerator. After a few hours, the crackers absorb the moisture from the fruit and pudding and develop a cake-like texture. You can have your cake without even baking! 
- 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
- Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
- Gradually beat in milk.
- Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
- Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
- 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.
- Spread a layer of pudding mixture over grahams 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 put it into a small zip-top bag and snip of the corner for an easy "piping bag."
If you’re looking for another light and refreshing summer dessert idea, check out this Luscious Lemon Delight Dessert by Happy Hooligans
Sounds wonderful, can’t wait to try it!!
What size pan please?
it says 9 x 13, I had to look again because i missed it too!
9×13
These recipes look wonderful can’t wait to try them
This looks so good I’m going to make this for the fourth and save some for our anniversary the fifth
Fantastic ❗️❗️
are these regular graham crakers —— they look white inside not the normal brownish color. This looks delicious
It doesn’t look like graham crackers like the recipe says. Looks more like ladyfingers Either way looks very good.
Cathie, they are regular graham crackers, they just swell with the moisture from the cream cheese/pudding/cool whip mixture. Hope that helps. 🙂
That cake looks awesome! I can’t wait to try it!! Just wondering though, what kind of graham crackers did you use? Those don’t look like the typical graham crackers. Thanks!
This cake looks amazing!! Can’t wait to make it! What kind of graham crackers did you use? Your picture doesn’t look like the typical graham cracker, such as Nabisco. Thanks!!
What is the 1/2 c cool whip used for.
Hi Jeanne,
1/2 cup Cool Whip used to coat the bottom of 9×13 pan, in order to make lining graham crackers easier.
Hope this help.
This looks delicious. Did you use graham crackers in the pictures? Looks more like vanilla wafers than graham crackers. Thanks!
Hi Lisa Ann ! Thanks for the kind words and I hope y’all enjoy it!
Yes it is graham crackers, however it is the effect of the pudding soaking into them over time that causes it to look similar to vanilla wafers.
It slices more clean while vanilla wafers dissolve and turn mushier.
Hope this help.
I make these icebox cakes using vanilla wafers instead of graham crackers. Works just the same.
Looks Great!! Going To Make This for Red/White/Blue Luncheon at work and for the Fourth, Going to put Strawberries and Blueberries on tap like American Flag. Did you use regular graham crackers, I am toying with using Vanilla Graham Crackers
Love the look of this, just wondering could you use graham crumbs instead of crackers do you think?
I’m making this for a party this weekend. Am using heavy whipping cream.
Should I sweeten it & add vanilla? Thanks. Your cake looks amazing.
I’ll rate recipe after I try it. ☺️
Congrats! This lovely dessert got our attention at this week’s Weekend Potluck and is being featured. I absolutely LOVE that chocolate drizzle across the top. Enjoy a fabulous holiday weekend. Thanks so much for sharing with us.
Hi, question, pudding mix is it 2x 3.4oz or total 3.4oz? which is 2 packs?
I’m making tonight for tomorrow gethering. Thanks
Today Friday, July 1st, 2016
Had this at a funeral yesterday! WOW!!! Fantastic!!
How do you get the pudding to be smooth?
I had the same problem?
Just made this cake last night and tried it this morning, it is amazing!! Super easy and a delicious treat anyone will love!
The store is completely out of blueberries would blackberries work instead?
I think so but I don’t know for sure since I’ve never used it myself 🙂
I’m not sure about the vanilla instant pudding. Is it 34 ounces or 3.4 ounces and do I need two boxes at that size or just one? I live in Canada and the Jello pudding sizes are for one box 30 g. I bought two but I think I might need more. Thanks for the help.
Marlene
do you think it would work with shortbread cookies, such as Lorna Doones, instead of Graham Crackers? I’m not a big fan of Graham Crackers but this recipe looks SO yummy and pretty and I really want to try it for the 4th!
does this sit well at room temp? I want to bring it for a potluck but worry it may turn to mush.
Hi Molly,
It doesn’t sit very well at room temperature for MANY hours, because it does get soggy.
Hope this help.
Made this with a friend last night and it turned out superbly well! We scattered blueberries and strawberries in the bottom two layers, and then made a flag design on the top with the berries. It really is as easy as it looks and quite delicious. Thanks for sharing!
Hi looks great! Can we freeze it instead of refrigerating??
Hi Meghan,
I think so but I don’t know for sure since I’ve try it for about 30 minutes in the freezer, it becomes firm
enough that you slice it easily without fear of it collapsing, and it doesn’t take long for it to come to temperature.
Hope this help.
I am making this for the 1st time tomorrow but instead of vanilla pudding I am going to use lemon… thought it would taste great with the berries. Fingers crossed!!
Just made this! 5 hours later and mmmmm mmmmm delicious!! 7/2/2016
When I saw “icebox cake” I assumed that meant it goes in the freezer. So that’s where I put it over night. Will it still be okay to eat do you think?
Just made this for a cookout later today, I can’t wait to try it! I did have some trouble with the texture of the pudding mixture. I couldn’t get the cream cheese to come out smooth. I thought I had it softened enough, but will make sure to heat it a little longer next time. Otherwise the flavor is wonderful and the chocolate drizzle adds a nice touch!
I had the same problem the first time I made this, though my family loved it anyway. The second time, I beat the cream cheese first, then alternated adding the pudding mix and milk.
Just made this dessert! Looks amazing, putting it in fridge for later tonight! Did anyone drizzle the white chocolate ahead of time because the directions say right before serving… Will it come out okay if I drizzle a couple hours ahead of serving?
Mine turned to mush? What did I do wrong?
How did you get the cream cheese and pudding mixture to blend well with the milk? Mine got chunky and never recovered lol.
The same thing happened to mine . it was watery and chunky hoping that once it sits for a while it’ll get better.
Did anyone try making this with can milk? I’m just curious if it will set right.
I just made this recipe and used sugar free pudding……don’t try this! It came out like glue. I think if I had made the pudding mix with milk first then added cream cheese it may have come out better.
I made this and can’t figure out what I did wrong. Mine didn’t set up like I expected it to. It came out super runny. Still tastes good but makes a mess while cutting it and getting it out of the pan.
How many boxes of pudding mix?
Hi Kelsey,
Recipe calls for two (3.4 oz) packages.
Made this last night for a cookout tonight and it was a hit- none left to bring home. The only thing is, it was very pudding like in its consistency. From the picture, I thought it would be more solid. Maybe I beat the filling too long? Any insight to the bakers out there? Fortunately nobody minded it loved it anyway!
Love your recipes easy to make
I have made this twice — once for after-church refreshments and the second time for today’s July 4th family party. It is so delicious! I, too, had trouble getting the pudding and cream mixture to be absolutely smooth, but this does not affect the flavor.. I put it in the freezer for about an hour last time because I was short on time and then placed it in the refrigerator at church for about an hour and a half and it was delicious. Thanks for the great recipe.
Adding cream cheese to pudding mix before the milk made this turn into a lumpy mess. Is it possible that it should be the other way around?
I made this cake overnight and we just sliced it at a 4th of July party and it was completely MUSH. The graham crackers were soggy, so they soaked it up, but there was just so much liquid leftover! What did I do wrong?
I made this for Independence Day. Added raspberries and blackberries, and substituted cheesecake flavored pudding mix. Yummy!
Made this for Independence Day (USA). It was good, but oh, so rich!
I, too, question the type of graham cracker used. I used Nabisco, and my graham cracker layers look nothing like the photos. Mine were the same light brown throughout. What brand was used for the photos that would have a white middle?
My pudding mix and cream cheese got chunky too! I couldn’t get it smooth no matter what I tried. My cream cheese had been sitting at room temp for two hours and was soft. It seemed like the pudding powder got thick and stuck together. I threw the whole thing away. Next time I will mix some of the milk with the pudding first before adding cream cheese. Anyone else have a suggestion?
I made this yesterday and took it last night to a July 4th party. This cake was a hit!! People were literally licking the pan clean! Thanks so much for sharing! I will most definitely be making this again!
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This looks really good but I don’t know how good mushy graham crackers would be. Those of you that made it, how did it taste?
I love this cake. I don’t care for graham crackers. So I replaced with angel food cake. I sliced the cake in thick layers so it wouldn’t get mushy. My pudding mixture turned out great. Just need to make sure the cream cheese is softened. I only used 2cups milk. Didn’t want it to be to soggy. It turned out great. And the flavor was light and refreshing. Thanks for sharing this recipe.
Is there another item I can use in place of Cream Cheese. I am allergic to a item in cream cheese. Everything that looks so good has cream cheese in it. There has to be something I can replace the cream cheese with.
This looks really yummy, and very pretty! I’ll be having this on my July 4th buffett table for sure!
Made it today with cream cheese pudding mix. Very yummy!
I made this for Father’s Day gathering and was very pleased with the outcome. I did make a few changes. I used cream cheese flavored pudding; I added about 1/2 teaspoon of almond extract to the pudding; and put the zest of one lemon on top to try and make it a little less sweet. I will definitely make this again!
I have made this with Strawberries and Blueberries several times and it was delicious. I was wondering if anyone has made it with fresh peaches? Thanks!
Easy to make. Turned out great! Used low fat cream cheese & light whipped topping so it was probably low cal & healthy
I have made this dessert twice. Very easy to make. & has been a big hit both times. I also had problems getting the cream cheese smooth when mixing with the dry pudding but did not affect the taste. I think cutting back on the milk by about 1/2 cup may also help in making the layers more solid. The layers were soft but still stable, not mushy as some others have stated. The graham wafers will become soft especially if it is made 24 hrs in advance but again not mushy.
My stepmom makes something very similar to this but she uses cake and puts it in a bowl. If it’s as yummy as hers it will be a hit with my husband!
This looks so good! What a great dessert to make in the summer!
Thanks for sharing! Does it keep long?