No Bake Summer Berry Icebox Cake

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh
  • 3 cups Strawberries, fresh

• Baking & Spices

  • 12 oz Cool whip
  • 2 oz White chocolate chips

• Snacks

  • 19 oz Graham crackers

• Dairy

  • 8 oz Cream cheese
  • 2 1/2 cups Milk

• Desserts

  • 2 (3.4 oz packages Vanilla instant pudding

Found on cakescottage.com

Description

Ingredients

• 19 oz graham crackers
• 8 oz cream cheese, softened
• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2-1/2 cups cold milk
• 12 oz Cool whip (or homemade whipped cream)
• 3 cups fresh strawberries, sliced
• 1-1/2 cups fresh blueberries
• 2 oz white chocolate chips

Directions

• Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
• Gradually beat in milk.
• Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
• Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
• Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
• Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
• Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
• Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
• Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
• When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
• You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy piping bag.