Enjoy This No Bake Summer Berry Icebox Cake All Year Long

There is nothing like having a nice piece of cake but many people would agree that baking a cake can be somewhat problematic. It’s not that it takes an extraordinary amount of time to do so but most of us tend to be so busy that it isn’t at the top of our list. If you crave cake but don’t like baking them, then this no bake option is the perfect solution.

Not only does this cake go together quickly because you don’t have to bake it, it is perfect for any time of the year. Sure, it is called a summer cake but when you make this one in the middle of the winter, there is no doubt that everybody is going to love it. Add some color to your table tonight in the best way possible.



19 ounces graham crackers
8 ounces cream cheese, softened
2 (3.4 ounces) packages vanilla instant pudding
2 1/2 cups cold milk
12 ounces Cool Whip
3 cups fresh strawberries, sliced
1 1/2 cups fresh blueberries
2 ounces white chocolate chips


Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk, then gently stir in Cool Whip, reserving ½ cup.

Spread a thin layer of Cool Whip in a 9×13 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 graham crackers 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 pipe it using a small ziploc (with a corner snipped off) or a piping bag.