No Bake Summer Berry Icebox (Print Version)
# Ingredients:
→ Base and Layers
01 -
540 grams graham crackers
02 -
225 grams cream cheese, softened
03 -
2 packages (96 grams each) vanilla instant pudding mix
04 -
600 milliliters cold milk
05 -
340 grams whipped topping or homemade whipped cream
→ Berries and Topping
06 -
450 grams fresh strawberries, sliced
07 -
225 grams fresh blueberries
08 -
55 grams white chocolate chips
# Instructions:
01 -
In a large mixing bowl, beat softened cream cheese and dry pudding mixes together until smooth and combined.
02 -
Gradually add cold milk to the bowl, continuing to beat until a thick, uniform mixture forms.
03 -
Gently fold in the whipped topping, reserving approximately 120 milliliters for finishing, until just combined.
04 -
Spread a thin layer of reserved whipped topping along the bottom of a 23 x 33 cm rectangular dish to coat the base.
05 -
Position five graham crackers down the centre of the dish and two more along the edges, breaking as necessary for full coverage.
06 -
Evenly spread a third of the pudding mixture over the graham crackers, then top with a portion of sliced strawberries and blueberries.
07 -
Add another layer of graham crackers, followed by another portion of pudding mixture and berries. Repeat this layering process once more for a total of three layers.
08 -
Cover the assembled dessert and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften completely.
09 -
Before serving, melt the white chocolate chips as instructed on the package. Drizzle the melted white chocolate over the top using a spoon or transfer to a piping bag for a neat finish.
# Notes:
01 -
For optimal texture, prepare the dessert a day in advance to ensure the graham crackers become fully softened.