4th of July Icebox Cake (video)
This icebox cake is cool and refreshing with its layers of softened graham crackers, luscious cream filling, and fresh berries. It’s easy to make, there is no baking, and it can be made in advance. It’s a perfect summer treat and a great way to celebrate the 4th of July!
With the 4th of July coming up, I thought I would salute my American friends, family, and followers with a festive and patriotic dessert. So something red, white and blue to celebrate the nation’s independence. I also wanted to make something cold and summery to celebrate the season. A lovely icebox cake dressed with blueberries and strawberries seemed to fit all the criteria.
Why this recipe is so great:
- No-bake dessert – There is no need to turn on your oven during the summer heat with this recipe. Just assemble and let the cake set in the fridge.
- Make-ahead recipe – You can make this cake 4 hours in advance or the day before, so it gives you plenty of time to prepare for and enjoy the party.
- Tastes amazing and can feed a crowd – This 4th of July icebox cake tastes like a fancy torte or 3-tier fruit-filled cream cake, but it’s so much easier to make. The flavor in this cake is nutty from the graham crackers, creamy from the filling and slightly tart from the fresh berries. It’s not too sweet and best served cold. It’s an easy make-ahead dessert, yet it’s impressive and can feed a crowd.
How to make this no-bake 4th of July dessert:
- You start by beating the heavy cream to stiff peaks. Set aside.
- Then you combine a block of cream cheese with the instant vanilla pudding mix.
- Slowly mix in the milk.
- Fold in the whipped cream until the mixture is combined.
- In a 9×13″ pan, spread a thin layer of cream on the bottom and layer some graham crackers on top.
- Spread 1/3 of the cream mixture on top of the crackers followed by a cup of blueberries.
- Repeat for another layer with strawberries.
- Then finish the last layer with the remaining crackers, cream, and berries. Chill for 4 hours or overnight and let the fridge do its magic.
While the cake chills in the fridge, the graham crackers soften into a tender cake-like layer. Even the berries get more flavorful and softened by the cream as well. It’s like a marriage of all the flavors and textures between all the layers. There is a tanginess from the cream cheese in the filling and a rich vanilla flavor from the pudding mix. The whipped cream adds a light-airy texture to the filling. The overall dessert is cool, creamy and not too sweet.
FAQ:
- Why is it called an icebox cake? This style of cake was created back in the 1920s before refrigerators were invented and most homes were equipped with iceboxes. The name stems from the fact that an icebox was used to set the cake instead of an oven. (source: Baking Bites)
- Can you freeze this icebox cake? No, because the texture of the fresh fruit in the cake will change once frozen.
- How long does this icebox cake last? This icebox cake will last 2-3 day covered and stored in the fridge.
You might also like:
- Mini Cheesecakes topped with berries (red, white and blue)
- No-Bake Key Lime Pie
- Cheesecake Rice Krispie Treats (red, white and blue)
- Strawberry Pretzel Salad
- Easy Eggless Tiramisu
DID YOU MAKE THIS RECIPE? PLEASE KINDLY LEAVE A COMMENT AND STAR RATING BELOW.
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4th of July Icebox Cake
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 12-16
Description
This icebox cake is cool and refreshing with its layers of softened graham crackers, luscious cream filling and fresh berries.
Ingredients
- 1 box (400g) graham crackers
- 1 pkg (250g) cream cheese, softened
- 2 pkgs (102g each or 3.4oz each) instant vanilla pudding mix
- 2 & 1/2 cups (625ml) cold milk
- 3/4 cup (188ml) heavy cream
- 2 cups sliced strawberries
- 2 cups blueberries
Instructions
- In a medium bowl and using an electric mixer; beat the heavy cream until stiff. Set aside.
- In a large bowl, beat the cream cheese and the dry pudding mix until combined. Gradually beat in the milk until smooth. Fold in the whipped cream.
- Spread a thin layer of filling onto the bottom of a 9×13″ baking dish. Layer the graham crackers on top. Spread 1/3 of the filling onto the crackers. Sprinkle half of the blueberries over the cream. Repeat with half of the strawberries.
- Repeat with another layer of crackers and remaining cream filling. Decorate with the rest of the berries. Cover and chill for 4 hours or overnight. Serve cold.
Notes
Leftover can be covered and stored in the fridge for 2-3 days.
- Category: dessert
- Method: no-bake
- Cuisine: American
Keywords: icebox cake, 4th of July dessert, no-bake 4th of July dessert
Recipe adapted from Cakescottage.
9 Comments on “4th of July Icebox Cake (video)”
Hi! I made the filling and followed the directions, but it came out yellow. I looked at the pictures, and it was white. I was wondering if it was the lighting, or it was white. Did I maybe do something wrong?
I do use bright lighting in my photos. Naturally, the filling should be a light cream color, not yellow. It probably was just the kind of pudding mix you used, so I don’t think you did anything wrong. I hope it was still tasty!
I made this yummy recipe yesterday. At first I thought I hadn’t whipped the cream cheese and pouding enough ,saw tiny lumps when I incorporated the whip cream.But I put in the fridge,and with the great Quebec stawberry ‘s at this time of year,It was A terrific dessert.Easy ,fast ,Delicious. Thanks,we really enjoyed it.
★★★★★
I struggled making this cake. The recipe posted calls for two (102 g) boxes of instant vanilla pudding = 204 grams. A small one ounce package of vanilla pudding is 28 g., A large five ounce package of pudding is 141 g. I opted to go with the small one ounce package, and bought 8, after adding seven of the boxes to the recipe (196 g), my recipe was a mess! I can only surmise that the 102 grams was some type of miscalculation given the other equations and those who had success with this recipe, simply bought two of the small (1 oz/28g) packages of pudding and didn’t think twice about it so their recipes ended up fine. I will try this method next, but in the end, i was very disappointed with this recipe due to the stated calculations on your site.
Hi Mrs. C,
My apologies for the misunderstanding. The packaging is slightly different in Canada compared to the US. In Canada, we have a 4 serving box size that is 102 grams. In the US, there is a similar 4 serving box size that is 3.4 ounces. I’ll clarify that in my instructions, so no one else makes the same error.
This such an amazing cake and its perfect for celebrating…looks soo yummy & sound so delicious…i will trying to making this..Thanks for sharing…!
★★★★★
You’re welcome and I hope you enjoy it!
I’m in love with the simple yet aesthetically pleasing the design and colours are. Overall, this recipe is delicious and I am planning on baking it for my family reunion this weekend!
★★★★★
Thank you for your kind words, and I hope everyone enjoys it!