Vanilla Wafer Icebox Cake

A 5-ingredient no-bake layer cake with fluffy white chocolate cream and a vanilla wafer-crust, gorgeously garnished with fresh berries and mint leaves.

Prep Time 15

Total Time 4

Servings servings

Calories 130kcal

Author Sara

Ingredients

8 ounces cream cheese softened
2 3.4 oz packages white chocolate instant pudding
21/2 cups cold milk
12 ounces whipped topping divided
Vanilla wafers
Strawberries blueberries, raspberries and mint leaves for garnish

Instructions

Prepare your springform pan by spreading ½ cup whipped topping on the bottom of the pan.
In a large mixing bowl, beat cream cheese and dry pudding mix together.
Slowly add milk while continuing to mix. Beat for about 2 minutes or until it starts to thicken.
Fold in remaining whipped topping.
Place one layer of wafers in the bottom of the pan on top of the whipped topping.
Spread about ¾ cup of filling on top of wafers.
Repeat alternating layers until filling is gone.
Be sure to end with a layer of filling on the top.
Refrigerate 4 hours before serving.
Top with fresh strawberries, blueberries raspberries and mint leaves for garnish.

Notes

Add a bit of color with fresh berries like strawberries, blueberries and raspberries.
You can also add crushed nuts, sprinkles, caramel or candy bar pieces.
This cake is great for any occasion!
You can substitute a springform pan for a 9x13 inch pan.

Nutrition