This Red, White and Blueberry No Bake Icebox Cake is the perfect dessert for your Fourth of July celebration! It’s no bake, make-ahead and patriotic!
Can you believe 4th of July is almost here!? Time to start getting serious about what’s on the menu for the celebrations! This Red, White and Blueberry No Bake Icebox Cake checks all the boxes for a winning 4th of July dessert!
It’s no-bake, so you don’t have to worry about turning on your oven in the heat of the summer.
It’s patriotic with it’s red, white and blue color scheme.
It uses for fresh strawberries and blueberries which are readily available and delicious this time of year.
And it’s make-ahead, so it is perfect for those backyard BBQ’s you have lined up for this long weekend!
How to Make a Red, White and Blueberry Icebox Cake:
Icebox cakes are really easy to make and we only need a few ingredients for this one!
Heavy Whipping Cream
Prepared Instant Vanilla Pudding
You’ll start out by whipping the heavy cream and the sugar together into a thick whipped cream. Next gently fold the prepared pudding into the whipped cream.
Line a baking dish with aluminum foil, leave some extra hanging over the edge because we will use it to get the cake out of the pan before serving.
First Layer – a thin layer of the whipped cream mixture goes on the bottom to serve as a base for the cake
Second Layer – A single layer of graham cracker sheets
Third Layer – A thick layer of the whipped cream mixture
Forth Layer – A layer of strawberry slices and blueberries
Repeat layers 2-4
When the cake is assembled put it into the freezer overnight to set!
About 15-20 minutes before you are ready to serve the cake take it out of the freezer. Carefully lift it out of the pan by pulling up on the aluminum foil. Remove the foil from the outsides of the cake and transfer the cake on a serving dish.
Make it more festive with some sparkling candles or sparklers (assuming you are serving the cake outside) if you wish!
32oz heavy whipping cream
1/4 cup white sugar
1 package prepared vanilla instant pudding
18 sheets graham cracker
2 pints blueberries
1 pound strawberries, steams removed, sliced
Put the bowl of your electric mixer in the freezer 20 minutes before starting the recipe
Pour the whipping cream into the cold mixing bowl and fit the mixer with the whisk attachment
Beat on medium-high until the cream starts to thicken
Slowly add the sugar
Turn the mixer up to high, beat until the whipped cream thickens to a point where it is holding a peak and looks like whipped cream
Using a rubber spatula, fold the pudding into the whipped cream, gently until fully combined, set aside
In a medium sized bowl, toss together the blueberries and strawberry slices, set aside
Line a 9X13 inch baking pan with aluminum foil, make sure the foil hangs over the edges a bit, you will use it to lift the cake out
Spread a thin layer of the whipped cream mixture to cover the bottom of the pan, this will serve as the base
Press the graham cracker sheets into the layer of whipped cream mixture to cover the whole bottom of the pan in a single layer of graham cracker
Top the graham crackers with half the remaining whipped cream mixture, spread in an even layer
Spread half of the berry mixture over the whipped cream layer
Add another layer of graham crackers
Top with the remaining whipped cream mixture
Top with the remaining blueberries and strawberries*
Place the baking pan in the freezer overnight
Remove the ice box cake 15-20 minutes before serving
Pull the cake out of the pan using the aluminum foil, remove the foil and place the cake on a serving dish
Slice the cake into pieces as desired**
*This is the top layer, decorate as you like
**Use a knife dipped in hot water if you are having trouble cutting
- Category: no bake
- Method: overnight
Keywords: #nobakecake, #redwhiteandblueberry, #iceboxcake, #forthofjulyiceboxcake, #forthofjulynobakedesserts
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