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 (see notes*)
2 & 1/2 cups (625ml) cold milk
3/4 cup (188ml) heavy cream
2 cups sliced strawberries
2 cups blueberries
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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 the cream mixture onto the bottom of a 9×13″ baking dish. Layer the graham crackers on top. Spread 1/3 of the cream onto the crackers. Sprinkle half of the blueberries over the cream.
Repeat with another layer of crackers, cream, and half of the strawberries.
Repeat with a final layer of crackers and the remaining cream. Decorate with the rest of the berries. Cover and chill for 4 hours or overnight. Serve cold.
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.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved.
In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form.
In a microwave, melt chocolate and shortening; stir until smooth. Transfer to a pastry bag with a small round tip. Spoon half of lemon filling into pastry shell. Drizzle half of the melted chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving.
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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.
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