Berry Icebox Cake With Strowberry

After such an excellent response from No Bake Strawberry frozen dessert, my brain started churning with different similar ideas.

Summer is thus shut and also the hot temperatures, are already fully swing wherever I live, and that i haven't any want to crank up my kitchen appliance. That’s wherever this No Bake Summer Berry frozen dessert comes into play!

There’s little preparation concerned during this instruction, that makes it nice for decent summer days or for crazy busy days (fighting off the million to-dos running through your head to catch a number of precious hours of sleep, sounds familiar?). you'll throw it along whenever you've got time (even the day before is fine) and it'll be prepared and looking ahead to you within the white goods once you need a sweet treat!

Berry Icebox Cake With Strowberry

The marvel of the No Bake Summer Berry frozen dessert is that you just layer graham balmy, cheese pudding combine, recent berries – since it’s fresh berry season, I couldn’t resist adding the strawberries and blueberries to the present course. 

They’re pretty, they create it look fancy, and it simply sounds like “summer.”, drizzle the chocolate over the highest and stick it within the refrigerator, aka the white goods. when a number of hours, the balmy absorb the wetness from the fruit and pudding and develop a cake-like texture. you'll have your cake while not even baking!

Ingredients:

• 19 oz graham crackers
• 8 oz cream cheese, softened
• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2-1/2 cups cold milk
• 12 oz Cool whip (or homemade whipped cream)
• 3 cups fresh strawberries, sliced
• 1-1/2 cups fresh blueberries
• 2 oz white chocolate chips

Instructions:

1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
5. 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.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

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