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Best Easy Red White and Blue Berry Icebox Cake Recipe

red white and blue berry icebox cake - featured image
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This no-bake icebox cake layers creamy pudding, fresh berries, and graham crackers for a nostalgic, crowd-pleasing dessert perfect for summer celebrations.

Ingredients

Scale
  • 2 packages (3.4 ounces each) instant white chocolate or vanilla pudding mix
  • 3 cups cold whole milk
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 box (14.4 ounces) graham crackers (about 24 full sheets)
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra berries for garnish

Instructions

  1. In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Set aside for 5 minutes to fully set.
  2. In a separate bowl, beat the softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. Add the prepared pudding and beat until combined.
  3. Gently fold the thawed whipped topping into the pudding-cream cheese mixture until just combined.
  4. Wash and dry all berries. Hull and slice strawberries into 1/4-inch slices. Leave blueberries and raspberries whole. Set aside a handful for garnish.
  5. Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish, breaking crackers to fill gaps.
  6. Spread about one-third of the cream mixture evenly over the graham crackers.
  7. Scatter about one-third of the sliced strawberries, blueberries, and raspberries over the cream layer. Press gently.
  8. Repeat layers: graham crackers, cream mixture, berries, two more times.
  9. Finish with a final layer of graham crackers on top.
  10. In a chilled bowl, beat the heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form. Spread over the top graham cracker layer.
  11. Arrange reserved berries on top in a decorative pattern. Cover and refrigerate for at least 6 hours or overnight.
  12. Serve cold, letting it sit at room temperature for about 10 minutes before slicing.

Notes

For best results, chill at least 6 hours or overnight. Pat berries dry to avoid watery layers. Use room temperature cream cheese for a smooth filling. The cake can be made up to 24 hours ahead; add whipped cream topping and garnish no more than 6 hours before serving.

Nutrition

Keywords: icebox cake, no-bake dessert, Fourth of July, berry dessert, graham cracker cake, summer dessert

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