Patriotic Icebox Cake
A patriotic-themed no-bake cake with layers of graham crackers, pudding, Cool Whip and fresh fruit topping.
Servings 12 servings
Calories 66kcal
Ingredients
- 15 full graham crackers
- 8 ounces cream cheese softened
- 2 {3.4 oz} packages vanilla instant pudding
- 2 ½ cups cold milk
- 12 ounce container Cool Whip
- 3 cups fresh strawberries sliced
- 1 ½ cups fresh blueberries
Instructions
- Beat cream cheese and dry pudding in large bowl until blended.
- Gradually add milk and continue to beat.
- Gently fold in Cool Whip.
- Spread a thin layer of Cool Whip in a 9x13-inch pan just to coat the bottom.
- Place a layer of graham crackers in the pan, breaking them as needed.
- Spread a layer of pudding mixture over the 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 one more time (3 times total) and you should reach the top of the pan.
- Using strawberries and blueberries, create a flag pattern on top as shown in the post.
- Refrigerate for at least 4 hours or until the graham crackers have softened completely before serving.
Notes
- Use vanilla pudding to help bring out the flavors of the fresh fruit. You can also use banana cream, cheesecake or white chocolate.
- Place your cream cheese on the counter 30 minutes prior to making this recipe to bring it up to room temperature.
- Refrigerate this cake for 4 hours before serving so the pudding has enough time to sit.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 59mg | Potassium: 25mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 18mg | Iron: 0.02mg