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4th of July Icebox Cake

  • Author: Lily Ernst
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: 12-16


This icebox cake is cool and refreshing with its layers of softened graham crackers, luscious cream filling and fresh berries.


  • 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


  1. In a medium bowl and using an electric mixer; beat the heavy cream until stiff. Set aside.
  2. 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.
  3. 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.
  4. 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.


Leftovers 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