Summer Berry Icebox Cake

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There is a lot to like about this dessert, particularly where patriotic summer holidays are concerned. It is cool and refreshing, makes use of the sweet goodness of fresh fruit, will be enjoyed by all, it is boldly red, white, and blue, and probably most importantly is that this no-bake dessert is make ahead. There is nothing to putting together this simple dessert; it’s more assembly than anything. I have found its sweet, cool deliciousness to be quite welcome for breakfast, so I think this would be as suitable for brunch as it would be for lunch or dinner.

No Bake Summer Berry Icebox Cake

Adapted from cakescottage.com

 21 graham crackers

8 oz. cream cheese, softened

2 (3.4 oz) packages Vanilla Instant Pudding

2 c. whole milk

½ c. Amaretto

12 oz. Cool whip (or homemade whipped cream)

3 c. sliced fresh strawberries

1½ c. fresh blueberries

2 oz. white chocolate chips

 Beat cream cheese and dry pudding mixes in large bowl with mixer until blended; gradually beat in milk and Amaretto.

 Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup. Spread a thin layer of Cool Whip in a 9” x 13” pan just to coat the bottom.

 Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed, to fit around the top and bottom edges.

 Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries. Place graham crackers on top of berries, then pudding mixture, and then layer of berries again. Repeat the graham/pudding/berries layers 1 more time (3 times total) and you should reach the top of the pan.

 Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.

 When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.

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