no bake summer berry icebox cake

How To Make no bake summer berry icebox cake

• 1

  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.
• 2

  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.
• 3

  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."
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