Summer Berry Icebox Cake
Ingredients :
19 oz graham crackers
2-1/2 cups cold milk
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding
2 oz white chocolate chips
1-1/2 cups fresh blueberries
3 cups fresh strawberries, sliced
12 oz Cool whip (or homemade whipped cream)
Instructions :
Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
Gradually beat in milk.
Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
Spread a thin layer of cool whip in a 9x13 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 grahams 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 put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Tag: Cake recipes | Food Recipes
#cookies #blueberries #grahamcrackers #strawberries
