If you’re looking for a vibrant treat, the red white blue icebox cake brings all the summer feels right to your table. It layers delicious fruits and creamy filling, creating a dessert that’s perfect for any warm-weather gathering.
This recipe addresses soggy bottoms, uneven layering, long prep times, and difficulty slicing by using firm crackers, creamy filling, fresh berries, and chilling techniques.
I’ve struggled with layered desserts falling flat or having a soggy bottom but this recipe has truly simplified my life. The combination of graham crackers, cream cheese, and fresh berries solves those common problems, making a satisfying dessert every time.
This icebox cake sets up beautifully after just a few hours in the fridge. With only 15 minutes of prep time, you can whip it together in a pinch and enjoy a refreshing slice after a busy day.
If you enjoy fruity desserts, make sure to check out my Strawberry Shortcake Cake Roll for another fruity delight.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to graham crackers containing wheat flour.
- The recipe contains whipped cream, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of graham crackers and powdered sugar.
- This recipe is vegetarian as it uses no meat or animal-derived gelatin products.
- The recipe is nut-free and dairy-free if using a suitable whipped cream substitute.
Why You Will Love This Recipe
- Super Simple Preparation Mixing up your icebox cake only takes a quick 15 minutes. Layering is straightforward, making it a friendly recipe for all skill levels.
- Fresh and Fruity Flavors This cake showcases vibrant strawberries and blueberries, giving a refreshing taste that’s perfect for summer. You get that lightness with each bite!
- Chilled Convenience The refrigeration step not only helps with setting but also makes it easy to prepare in advance. You can whip it up a day ahead and have a fabulous dessert ready to impress!
- A Colorful Presentation The vibrant red and blue berries create a striking visual appeal, making it an eye-catching centerpiece for holidays and gatherings. It’s not just tasty; it also looks stunning on your table!
How to Make Red White Blue Icebox Cake
- Prep Time: 15 minutes
- Cool Time: 4 hours
- Cook Time: N/A
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
A no-bake dessert featuring layers of graham crackers, creamy filling, and fresh berries, perfect for summer gatherings.
Ingredients
- 22–24 graham crackers (approximately)
- 8 ounces (227 grams) cream cheese
- 2 (3.4 ounce / 96.4 grams each) boxes instant vanilla pudding mix
- 3 cups (720 ml) cold 2% milk
- 2 (8 ounce / 227 grams each) containers frozen whipped topping, thawed
- 3 cups (approximately 450 grams) sliced strawberries
- 2 cups (approximately 300 grams) blueberries
Instructions
- Step 1: Lay a single layer of graham crackers snugly at the bottom of a 9×13 baking dish. This forms the cake’s base and keeps the dessert stable during slicing.
- Step 2: In a large mixing bowl, use an electric hand mixer to beat the cream cheese and instant vanilla pudding mix until smooth (approximately 2 minutes to avoid lumps). Slowly add cold milk while continuing to beat until fully combined and even in texture.
- Step 3: Gently fold the thawed whipped topping into the pudding mixture until no streaks remain, ensuring a light and airy filling.
- Step 4: Spoon about one-third of the creamy pudding mixture evenly over the graham cracker layer. Then add one-third of the sliced strawberries and one-third of the blueberries on top. Repeat this layering process two more times, finishing with the remaining fruit layer on top.
- Step 5: Refrigerate the assembled cake for at least 4 hours to allow the layers to set and the flavors to meld. For best results, chilling overnight is recommended.
- Step 6: To create cleaner slices, freeze the cake for 30-45 minutes just before serving. This firms up the layers to minimize crumbling when cutting.
- Step 7: When ready to serve, slice carefully with a sharp knife. Arrange extra fresh strawberries, blueberries, or mint leaves on the serving platter for added visual appeal.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Cover tightly to prevent drying out or absorbing other odors.
- Freezing: Wrap the cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.
- If the strawberries or blueberries are wet, pat them dry with paper towels before layering to prevent a watery pudding filling.
- Beat the cream cheese with the pudding mix for about 2 minutes before adding milk to ensure a smooth, lump-free pudding mixture.
- Freeze the cake for 30-45 minutes before slicing to help firm the layers and get clean cuts without crumbling.
- To achieve a firmer cake texture, chill for 6 to 8 hours rather than just 4 hours.
- For a thicker fruit layer, increase the final fruit topping by adding an additional 1 cup (about 150 grams) each of strawberries and blueberries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Graham crackers: Look for honey or cinnamon varieties for added flavor. They form the cake’s layers, so choose ones that are thick and sturdy.
- Whipped cream: Use heavy whipping cream for the best results. It creates a rich, fluffy texture that holds up well in layers. Chill your bowl to whip it faster!
- Blueberries: Fresh berries are best for vibrant color and tartness. Check they’re firm and free from mushiness. Rinse and dry before layering.
- Strawberries: Go for ripe, sweet strawberries with no blemishes. Slice them up for a juicy layer. If they’re not sweet enough, drizzle with a little honey.
- Powdered sugar: This sweetener helps stabilize the whipped cream. Sift it for a smoother texture. You can swap it out for granulated sugar if needed.
Recipe Tips
- If fruit is too wet, pat strawberries and blueberries dry with paper towels before layering to avoid watery pudding in your Red White Blue Icebox Cake.
- If your pudding mixture is lumpy, beat cream cheese and pudding mix for 2 minutes before adding milk to ensure a smooth texture in the cake.
- When slicing, freeze the cake for 30-45 minutes before serving to firm up the layers, making it easier to cut clean slices.
- For a firmer cake, refrigerate for 6-8 hours instead of 4 hours, allowing the layers to set more thoroughly in your Red White Blue Icebox Cake.
- If you want a thicker layer of fruit, add an extra cup of strawberries and blueberries in your final fruit layer for increased flavor and color.
Serving Suggestions
Serve with a side of fresh fruit salad or a simple green salad. Pair with lemon sorbet or whipped cream for added sweetness.
Use to make strawberry banana icebox cake or blueberry cheesecake parfaits. Add to berry trifle or layered dessert cups for variety.
Top with chocolate sauce or raspberry sauce for extra flavor. Sprinkle with crushed nuts or coconut flakes for a unique finish.
Recipe variations
- You can use angel food cake pieces instead of graham crackers for a lighter texture in your red white blue icebox cake. This adds a subtle sweetness and airy feel.
- Add 1 teaspoon of vanilla extract to the cream cheese and pudding mix before folding in whipped topping for extra flavor depth without overpowering the dessert.
- Either frozen or fresh strawberries and blueberries work well for this icebox cake. If using frozen fruit, thaw and drain excess moisture to prevent soggy layers.
- If planning for a larger event, double the ingredients and use a 9×18-inch pan. You can also prepare this layered dessert alongside Patriotic Sugar Cookies for a festive dessert table.
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How to Store?
To keep your red white blue icebox cake fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat sources.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Cover tightly to prevent absorbing odors or drying out.
Freezing: Wrap the cake tightly in plastic wrap and place in a freezer-safe container up to 1 month. Thaw in refrigerator before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Rhubarb and Strawberry Tart Recipe
- Puff Pastry Apple Rosettes
- Strawberry Shortcake Cake Roll
If you enjoyed this Red White Blue Icebox Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
