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Best Red White and Blue No-Bake Icebox Cake Recipe

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This no-bake icebox cake layers graham crackers with a creamy vanilla filling, fresh berries, and a gorgeous swirl of red and blue. It’s a foolproof, make-ahead dessert perfect for patriotic holidays and summer gatherings.

Ingredients

Scale
  • 3 boxes (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 box (14.4 ounces) graham crackers (about 36 full sheets)
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Optional: 1 tablespoon sugar (for tart berries)
  • Optional: Blue food coloring (a drop or two)

Instructions

  1. Make the pudding base: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Whisk for about 2 minutes until it starts to thicken. Let it sit for 5 minutes to set up completely.
  2. Prep your berries: While the pudding sets, wash and dry all your berries. Hull the strawberries and slice them into even pieces, about ¼-inch thick. Pick through the blueberries and raspberries, discarding any that are mushy or moldy. Set aside.
  3. Make the whipped cream: In a separate chilled bowl, pour the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-4 minutes.
  4. Combine the pudding and cream: Gently fold the whipped cream into the set pudding using a rubber spatula until just combined.
  5. Start layering: Spread a thin layer of the pudding mixture (about ½ cup) on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking pieces as needed to fill gaps.
  6. Add the first filling layer: Spread about one-third of the remaining pudding mixture evenly over the graham crackers. Sprinkle about one-third of the strawberries and one-third of the blueberries over the pudding.
  7. Repeat the layers: Add another layer of graham crackers, another third of the pudding, and another third of the berries. Repeat one more time, ending with a final layer of graham crackers on top.
  8. Add the final topping: Spread any remaining pudding mixture over the top layer of graham crackers. Arrange reserved berries on top in a decorative pattern.
  9. Chill the cake: Cover tightly with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 6 hours, but overnight is better.
  10. Serve cold: Remove plastic wrap, cut into squares, and serve straight from the fridge.

Notes

Don’t rush the chilling time; the graham crackers need a full 6-8 hours to soften. Press graham crackers down gently after each layer. Keep berries dry to avoid sogginess. Use a serrated knife for cutting. Make the day before for best results. Whole milk is non-negotiable for proper pudding set.

Nutrition

Keywords: no-bake icebox cake, red white and blue dessert, Fourth of July dessert, patriotic dessert, summer dessert, berry dessert, graham cracker cake

Find it online: https://bakebelle.com/best-red-white-and-blue-no-bake-icebox-cake-recipe/