All-American Summer Berries Icebox Cake

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  • 30 min prep
  • 4 hr 30 min total
  • Makes 16 servings.


All-American Summer Berries Icebox Cake Recipe

Ingredients

  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 1-1/2 cups milk
  • 1 tub (8 oz.) frozen light whipped topping, thawed, divided
  • 2 cups fresh raspberries, divided
  • 1 cup fresh blueberries, divided
  • 11-1/2 HONEY MAID Honey Grahams

Instructions

  • Beat  pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups whipped topping.
  • Add  1/2 cup raspberries and 3/4 cup blueberries to pudding mixture; mix lightly. Spread onto bottom of 12x8-inch dish; cover with 3/4 cup of the remaining whipped topping.
  • Stand  grahams in 5-3/4 lengthwise rows in pudding mixture as shown in photo. Place remaining blueberries in space in top left corner of dish.
  • Spoon  remaining whipped topping into pastry bag fitted with star tip. Use to pipe whipped topping in rows between grahams. Top every other row with remaining raspberries as shown in photo.
  • Refrigerate  4 hours.

Recipe Tips

VariationPrepare using your favorite variety of HONEY MAID Graham Crackers and/or flavor of pudding.

SubstituteSubstitute sliced small strawberries for the raspberries.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 130 
    • Total fat 3.5 g
    • Saturated fat 2 g
    • Cholesterol 0 mg
    • Sodium 160 mg
    • Carbohydrate 23 g
    • Dietary fiber 2 g
    • Total sugars 13 g
    •     Includes added sugars 8 g
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 6 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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