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No-bake Berry Icebox Cake
Experience a delightful sweet treat with this No-Bake Berry Icebox Cake. Made with fluffy whipped cream, sweet powdered sugar, and a touch of vanilla, layered with graham crackers or breakfast biscuits for a crunchy twist. Add in tangy frozen raspberries for a burst of fruity freshness. A simple yet decadent dessert that will enchant your taste buds!
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Servings: 6 servings
Calories: 607kcal
Equipments
Ingredients
Let's gather the ingredients!
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla paste
- 1 box graham crackers @partakefoods
- 2 cups frozen raspberries
- â…“ cup fresh blueberries
Instructions
Let's Begin!
- In a large bowl, beat the heavy cream, powdered sugar, vanilla paste, and vanilla extract until stiff peaks form.
- Line the bottom of a baking dish (I used Side Bake – 11.15 in. (with handles) x 6.48 in. x 3.81 in.; 2.442 lbs.; 2 qt. capacity from @ourplace) with a single layer of graham crackers, breaking them if necessary to fit.
- Spread a layer of whipped cream over the graham crackers, covering them completely.
- Sprinkle a layer of frozen raspberries evenly over the whipped cream.
- Repeat the layers: graham crackers, whipped cream, and raspberries until you reach the top of the dish, ending with a layer of whipped cream on top. (If you want to switch up the flavor profile, you can use breakfast biscuits like I did in the middle layer.)
- Cover the dish with foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
- Before serving, you can garnish the top with fresh blueberries if desired.
- Slice and serve chilled. Enjoy your refreshing berry icebox cake!
Nutrition Facts
Calories: 607kcal | Carbohydrates: 65g | Protein: 8g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 470mg | Potassium: 264mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1184IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 3mg
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