Mixed Berry Icebox Cake

Layers of cream cheese pudding mixture, graham crackers, fresh strawberries, and blueberries make up this no-bake mixed berry icebox cake.

Total 4 hours 25 minutes
Serves 12 servings
Dessert
American

Jump to the recipe

Layers of cream cheese pudding mixture, graham crackers, fresh strawberries, and blueberries make up this no-bake mixed berry icebox cake.

slice of Mixed Berry Icebox Cake with a bite out of it

Why this recipe works

Mixed berry icebox cake is light and airy, bursting with fresh blueberries and strawberries perfect for summertime potlucks and cookouts. It also doubles as a pretty patriotic dessert with its red, white, and blue colors!

Icebox cakes are incredibly easy to make and great for prepping ahead of time. The longer they sit in the fridge, the softer the graham cracker layer becomes as it soaks in all the sweet cream cheese pudding mixture. It’s like sinking your teeth into a berry-licious cloud!

overhead of Mixed Berry Icebox Cake with slices removed and spatula in pan

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BERRIES – The beauty of this cake is in the name. Mix and match the berries you’d like to use. Raspberries, blueberries, strawberries, and blackberries would be our go-to’s!

MILK – We like whole milk for a rich and creamy icebox cake, but you can use reduced-fat milk instead. Reduce the quantity of milk to 2 1⁄2 cups if doing so.

COOL WHIP – Cool whip is a convenient option, and is also stabilized which helps with the integrity of the layers. We do have a recipe for homemade stabilized whipped cream if you’d prefer to make it yourself.

GRAHAM CRACKERS – Graham crackers are always our first choice when it comes to icebox cakes, however, if you are not in the states and are unable to find graham crackers you can substitute with just about any type of flat cookie. Vanilla wafers, digestive biscuits, and shortbread cookies are great substitutes.

How to Make Mixed Berry Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Beat cream cheese in a medium mixing bowl until light and fluffy.
Add pudding mix, vanilla extract, and milk. Continue beating until fully combined.
Fold in 16 oz. tub of Cool Whip. Beat with a mixer until it begins to thicken.
Spoon about 1⁄2 cup of the pudding mixture over the bottom of a 9×13 casserole dish and spread.
Place a single layer of graham crackers into the dish.
Spread a thin layer of the pudding mixture (about 1⁄5 of the mixture) over the graham crackers.
Cut stems from all of the strawberries. Slice about half of the strawberries into thin slices. Set aside the remaining whole strawberries.
Top pudding layer with sliced strawberries and about 1⁄3 of the whole blueberries.
Add another layer of graham crackers, then another pudding layer, and another fresh berry layer.
Add a third and final layer of graham crackers and the remaining pudding mixture.
To top the icebox cake, slice the remaining strawberries in half and place the halves over the top of the icebox cake. Sprinkle the remaining blueberries over the cake.
Place in the freezer for at least 4 hours to set up.
Remove from the freezer 15-20 minutes before serving.

Frequently Asked Questions & Expert Tips

Can I make it ahead of time?

Yes, you can make this icebox cake 24 hours in advance and allow it to chill in the refrigerator until you are ready to serve. Making it in advance allows the flavors to meld together and the graham crackers to soak up the surrounding layers. Otherwise, you can freeze this cake for up to 7 days.

How do I store mixed berry icebox cake?

Store mixed berry icebox cake covered with plastic wrap or an air-tight lid in the refrigerator for 2-3 days or in the freezer for up to seven days.

Do I have to freeze it?

No, you do not have to freeze the icebox cake. If you have enough time before serving, the cake will set up well in the refrigerator after about 5-6 hours. Freezing it will help you make nice clean slices and is also great if you plan on transporting the dessert as it’ll be ready to be enjoyed when you arrive.

slice of Mixed Berry Icebox Cake on a plate

Serving Suggestions

Serve mixed berry icebox cake chilled as a dessert for your summertime barbecues and cookouts. Optionally top with chopped nuts, white chocolate drizzle, or graham cracker crumbs. Enjoy!

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Recipe

Mixed Berry Icebox Cake

Ingredients

8 ounces cream cheesesoftened
2 teaspoons vanilla extract
6.8 ounces instant vanilla pudding mixor 2 boxes of 3.4 oz instant pudding mix
3 cups whole milk
16 ounces Cool Whipthawed
14.4 ounces graham crackers1 box, broken in half
2 pounds fresh strawberriesrinsed and divided
4 cups fresh blueberries

Instructions

Beat cream cheese in a medium mixing bowl until light and fluffy.
Add pudding mix, vanilla extract, and milk. Continue beating until fully combined.
Fold in 16 oz. tub of Cool Whip. Beat with a mixer until it begins to thicken.
Spoon about 1⁄2 cup of the pudding mixture over the bottom of a 9×13 casserole dish and spread.
Place a single layer of graham crackers into the dish.
Spread a thin layer of the pudding mixture (about 1⁄5 of the mixture) over the graham crackers.
Cut stems from all of the strawberries. Slice about half of the strawberries into thin slices. Set aside the remaining whole strawberries.
Top pudding layer with sliced strawberries and about 1⁄3 of the whole blueberries.
Add another layer of graham crackers, then another pudding layer, and another fresh berry layer.
Add a third and final layer of graham crackers and the remaining pudding mixture.
To top the icebox cake, slice the remaining strawberries in half and place the halves over the top of the icebox cake. Sprinkle the remaining blueberries over the cake.
Place in the freezer for at least 4 hours to set up, or in the refrigerator for 6-8 hours.
Remove from the freezer 15-20 minutes before serving.

Notes

Store, covered with plastic wrap, in the refrigerator for 2-3 days or in the freezer for up to seven days.
The amount of berries will vary depending on their size and the thickness you slice them. You do not have to use strawberry halves on the top of your icebox cake. You can simply slice all the strawberries into slices and top the icebox cake with those instead.
The strawberries on this icebox cake will freeze more solidly than some of our other icebox cakes (e.g., lemon blueberry icebox cake). You may wish to store the icebox cake in the refrigerator so that it doesn’t take as long for the berries to thaw before serving.
We like whole milk for a rich and creamy icebox cake, but you can use a reduced fat milk instead. Reduce the quantitiy of milk to 2 1⁄2 cups. Beat the milk in slowly, just a little at a time to ensure that you end up with a smooth pudding filling. The mixture will be very thick after combining the cream cheese, pudding powder, and vanilla. Pour just a couple tablespoons of milk into the mixture and beat well before adding another splash of milk. Proceed in this way until the mixture is smooth and loosened up enough to add the milk and form a nice smooth pudding.