My friend made this No Bake Summer Berry Icebox Cake on a recent trip to Deep Creek Lake. We all loved it so I wanted to share on the blog.
No Bake Summer Berry Icebox Cake
Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
Gently stir in Cool Whip, 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."