Description

A refreshing no-bake dessert made with layers of whipped cream, graham crackers, and fresh summer berries. Perfect for hot days, this icebox cake is light, creamy, and easy to prepare ahead of time.

Ingredients

2 sleeves graham crackers
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
3 cups heavy cream
1/2 cup powdered sugar
2 tsp vanilla extract
8 oz cream cheese, softened (optional, for thicker filling)

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Instructions

In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. If using, beat in cream cheese until smooth.
Spread a thin layer of whipped cream mixture on the bottom of a 9×13-inch baking dish.
Arrange a single layer of graham crackers over the cream.
Spread a layer of whipped cream on top, then add a layer of mixed berries.
Repeat the layers—graham crackers, cream, berries—until the dish is full, finishing with whipped cream and berries on top.
Cover and refrigerate for at least 4 hours, or overnight, to allow the cake to set.

Notes

Use chocolate graham crackers or vanilla wafers for variety.Try other fruits like blackberries, cherries, or mango.Add lemon zest to the whipped cream for brightness.Top with chocolate or caramel drizzle for extra indulgence.Best enjoyed within 3 days as the graham crackers continue to soften.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 170mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg