Patriotic Icebox Cake at home

This no-bake Patriotic Icebox Cake Is just what your summer needs! Layers of berries, graham crackers, and a creamy pudding mixture and refrigerated to perfection. An straightforward dessert that’s cool and well-balanced for hot summer months!

Patriotic Icebox Cake

This pretty refrigerator cake recipe comes together in just 25 minutes. It is light and airy and bursting with fresh blueberries and strawberries. Not only is it great for all patriotic holidays, but it’s also well-balanced for summertime potlucks and cookouts.

Ingredients:

• Graham crackers
• Cream cheese (softened)
• Instant vanilla pudding
• Milk
• Heavy whipping cream
• Powdered sugar
• Strawberries, capped and sliced
• Blueberries

An 8×11-inch pan fits 6 graham crackers evenly. If you use a 9×13 pan, you may need to break a few graham crackers into pieces to fill in the edges and use slightly more than two packages. This will also result in a slightly thinner cake.

Instructions:

Combine cream cheese, and about ½ a cup of milk in a large mixing bowl, and beat until smooth.

Add the remaining milk and the powdered pudding mix. Continue to mix until thick.

In a separate bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.

Spread a thin pudding layer over the bottom of a rectangular dish with a spatula.

Add a single layer of graham crackers over the pudding.

Spread half of the remaining pudding over the graham cracker layer, and sprinkle blueberries on top.

Add a second layer of graham crackers. Gently press the graham crackers down pushing the blueberries into the pudding.

Spread the remaining pudding over the graham crackers and add the strawberries on top. And more graham crackers on top, gently pushing them down over the strawberries.

Spread whipped cream on top of graham crackers, and decorate the icebox cake with lines of strawberries and blueberries.