Description
This Triple Berry Icebox Cake is a no-bake, refreshing dessert featuring layers of creamy cheesecake pudding, fluffy whipped topping, crunchy graham crackers, and a mix of fresh blackberries, blueberries, and raspberries. Perfect for warm weather or an easy, make-ahead treat that impresses with its rustic beauty and delightful texture.
Ingredients
Scale
Cream Mixture
- 1 (8-oz) block cream cheese, softened
- 1 (3.4-oz) box instant cheesecake or vanilla pudding mix
- 1.5-2 cups milk (whole or 2%)
- 1 (8-oz) container thawed Cool Whip or 3 cups freshly whipped cream
Fresh Fruit
- 4 cups mixed berries (blackberries, blueberries, and raspberries), rinsed and gently patted dry
Base
- 2 sleeves graham crackers
Instructions
- Prepare cream mixture: Beat the softened cream cheese in a large bowl until it is smooth. Gradually add 1.5 cups of milk and continue beating until fully combined. Next, incorporate the instant cheesecake or vanilla pudding mix, following the package instructions for a proper blend.
- Fold in whipped topping: Gently fold the thawed Cool Whip or freshly whipped cream into the cream cheese mixture using a rubber spatula. Add up to 1/2 cup additional milk as needed to achieve a creamy, smooth, and fluffy consistency similar to thick whipped cream. Avoid making the mixture runny or overly stiff.
- Assemble first layer: Spread a thin layer of the cream mixture evenly in a 7×11 inch or 9×9 inch baking dish. Cover this with a single layer of graham crackers, breaking them as necessary to cover the bottom surface completely, avoiding any gaps.
- Add berry and cream layers: Spoon and gently spread one third of the remaining cream mixture over the graham cracker layer. Evenly distribute one third of the mixed berries on top, gently pressing them into the cream to help the layers adhere.
- Repeat layering: Repeat the layering process two more times—graham crackers, cream mixture, and berries—carefully pressing down each graham cracker layer for an even surface. If the blackberries or blueberries are large, cut them in half for easier layering. Finish with an arranged top layer of berries for a rustic look.
- Chill the cake: Cover the assembled cake tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight, allowing the layers to set and the flavors to meld.
- Serve: Before serving, sprinkle the top with crushed graham crackers or decorative sprinkles if desired. Slice the cake and enjoy this light, fruity dessert.
Notes
- Use whole or 2% milk for best flavor and texture in the cream mixture.
- Fresh whipped cream can be substituted in place of Cool Whip for a fresher taste.
- Chilling time is crucial to soften the graham crackers and meld the flavors properly.
- Adjust the amount of milk added in the mixture depending on the pudding mix and the whipped topping used to achieve the right consistency.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
