No-Bake Berry Icebox Cake

This icebox cake recipe layers homemade vanilla whipped cream, graham crackers, and fresh raspberries and blueberries into a creamy no bake icebox cake. Chill overnight and it slices like a dream.

Course Dessert, Snack

Cuisine American

Keyword berry icebox cake, Cake, Cranberry, Easy Recipes, Easy to Make, Icebox Cake, icebox cake recipe, no bake icebox cake, Quick and Easy Recipe

Prep Time 20

Cooling Time 4

Total Time 4 20

Servings servings

Calories 895kcal

Equipment

Ingredients

Let's gather the ingredients!

4 cups heavy cream
½ cup powdered sugar
2 tsp vanilla extract
1 tsp vanilla paste
1 box graham crackers
2 cups raspberries fresh or frozen
1 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 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 raspberries evenly over the whipped cream.
Repeat the layers: graham crackers, whipped cream, and raspberries or alternating bulbberies and raspberries until you reach the top of the dish, ending with a layer of whipped cream on top.
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!

Notes

Keep it cold: Use cream straight from the fridge and a chilled bowl so it whips quickly and holds stiff peaks.

Chill time: Refrigerate at least 4 hours. Overnight is best for softer layers and cleaner slices.

Other fruit: Strawberries, blackberries, or sliced peaches all work in place of the raspberries.

Storage: Keep covered in the fridge for 2 to 3 days. Do not freeze.

Nutrition