Berry Icebox Cake Recipes

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VERY BERRY ICEBOX CAKE RECIPE



Very Berry Icebox Cake Recipe image

Perfect recipe for summer dessert. Enjoy this Very Berry Icebox cake straight from the refrigerator or frozen. Either way is absolutely delicious and a real treat.

Provided by All She Cooks

Categories     Dessert

Time 20m

Number Of Ingredients 5

10 ounces reduced fat chocolate sandwich cookies (divided)
2 small packages cheesecake sugar free pudding mix
3 cups Silk Almondmilk 96oz Unsweetened Original
1 8 ounce tub nonfat non-dairy whipped topping
2 cups strawberries (sliced)

Steps:

  • Line a casserole dish with low-fat chocolate sandwich cookies, reserving 3-4 cookies to be crumbled up and sprinkled on top of the dessert.
  • Mix together 3 cups of Silk Almondmilk 96oz Unsweetened Original with 2 packages of sugar free cheesecake pudding mix. Mix until slightly thickened.
  • Pour half of the pudding mixture over the cookies.
  • Combine whipped topping (we used dairy free) with the other half of the pudding mixture. Fold the whipped topping in with a spatula and then pour this over the top of the cookies and pudding and spread it all out.
  • Top with two cups of sliced strawberries.
  • Sprinkle crushed chocolate sandwich cookies over the top of the strawberries.
  • Serve it up and ENJOY!

Nutrition Facts : Calories 478 kcal, Carbohydrate 73 g, Protein 7 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 636 mg, Fiber 4 g, Sugar 43 g, ServingSize 1 serving

EASY BERRY ICEBOX CAKE



Easy Berry Icebox Cake image

Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream!

Provided by Sally

Categories     Dessert

Time 3h15m

Number Of Ingredients 8

3 cups (720ml) heavy cream or heavy whipping cream
1/3 cup (40g) confectioners' sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
20-21 full-sheet graham crackers
2 cups (380g) sliced strawberries
1 cup (100g) blueberries
optional: additional berries and colorful sprinkles

Steps:

  • There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, vanilla and almond extracts together on medium-high speed until soft peaks form, about 4 minutes. Spread a couple Tablespoons into a very, very thin layer on the bottom of a 9×13 pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top.
  • Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries and another layer of graham crackers. Spread the remaining whipped cream on top and sprinkle with any additional berries and sprinkles.
  • Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
  • Cut into slices and serve cold.

LEMON-BERRY ICEBOX CAKE



Lemon-Berry Icebox Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups chopped strawberries (about 1 pound)
4 cups mixed berries (raspberries, blueberries and/or blackberries; about three 1/2-pint containers)
2 tablespoons granulated sugar
Finely grated zest and juice of 2 lemons
1 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 cups cold heavy cream
2 6-ounce packages lemon cookies

Steps:

  • Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
  • Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
  • Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
  • Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
  • Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
  • Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

LEMON AND BERRY ICEBOX CAKE



Lemon and Berry Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 12 servings

Number Of Ingredients 9

1 quart heavy cream
1 cup powdered sugar
1 tablespoon clear imitation vanilla
One 25-ounce package lemon sandwich cookies
One 11-ounce jar raspberry preserves (about 1 cup)
1/2 cup fresh raspberries
One 11-ounce jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves

Steps:

  • Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
  • Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
  • Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

BERRY ICEBOX CAKE RECIPE



Berry Icebox Cake Recipe image

This Berry Icebox Cake recipe is a summer dream! Imagine layers of decadent strawberry ice cream, creamy vanilla ice cream and homemade berry sauces sandwiched between a moist, tender pound cake and frosted with a creamy whipped cream and topped with berries.

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 3h30m

Number Of Ingredients 19

3/4 cup Countryside Creamery Unsalted Butter (room temperature)
1 tbsp shortening
4 oz cream cheese (room temperature)
1 1/3 cups Baker's Corner Granulated Sugar
3 large eggs
1 1/2 cup sifted cake flour
1/4 tsp salt
1 1/2 tsp vanilla extract
1 1/2 cups fresh blueberries
1/4 cup Baker's Corner Granulated Sugar
1 1/2 tbsp lime juice
1 1/2 cup fresh strawberries
1/4 cup Baker's Corner Granulated Sugar
1 1/2 tbsp lime (or lemon) juice
1 cup Countryside Creamery Heavy Whipping Cream
2 tbsp Baker's Corner Powdered Sugar
1 carton Belmont Strawberry Ice Cream (48 fl oz) (softened)
1 carton Belmont Vanilla Bean Ice Cream (48 fl oz) (softened)
Strawberries and blueberries for garnish

Steps:

  • Find full set of instructions HERE but bake in loaf pan for 40-45 minutes or until toothpick comes out clean.
  • Add blueberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
  • Reduce the heat and allow to simmer for about 5 minutes (or until blueberries pop and sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
  • Add strawberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
  • Reduce the heat and allow to simmer for about 5 minutes (or until sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
  • Add whipping cream and powdered sugar in your stand mixer or to a large bowl using a hand mixer. Beat on medium high speed until stiff peaks form.
  • Set aside in the refrigerator.
  • To Assemble Icebox Cake
  • When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap ensuring there is a lot extra hangover on all sides. This will make it much easier to release when it is ready.
  • Begin by cutting the dark edges of the cake off then set aside and cut the loaf cake into even slices.
  • Place a layer of pound cake to the bottom of the prepared pan, cutting sides to fit if needed.
  • Using an offset spatula, spread a layer of strawberry ice cream evenly over the top of the pound cake then using a clean utensil, spread blueberry sauce over top of ice cream then add another layer of pound cake. Set in the freezer for 30 minutes.
  • Next using a clean offset spatula, spread a layer of vanilla ice cream evenly then top with the strawberry sauce.
  • Finally end with a final layer of pound cake.
  • Cover with the remaining plastic wrap then place in the freezer for 2-3 hours.
  • Once completely frozen and you are ready to serve, invert finished icebox cake onto serving plate.
  • Carefully peel off the plastic wrap. To create a beautiful straight edge to the cake, use a sharp knife placed under hot water and clean up sides of cake.
  • Finally remove whipped cream from refrigerator and spread a thick layer evenly over the sides and top of the cake.
  • Place back in the freezer for 20-30 minutes then garnish with berries and serve.

Nutrition Facts : ServingSize 10 g, Calories 5118 kcal, Carbohydrate 584 g, Protein 55 g, Fat 295 g, SaturatedFat 172 g, Cholesterol 1309 mg, Sodium 1257 mg, Fiber 14 g, Sugar 421 g

RASPBERRY ICEBOX CAKE



Raspberry Icebox Cake image

What a lovely refreshing dessert for those hot summer days.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 14

Number Of Ingredients 9

24 graham crackers, crushed
⅓ cup butter
¼ cup packed brown sugar
1 (6 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
⅓ cup milk
1 cup heavy whipping cream, whipped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
  • Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
  • Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g

LEMON-BERRY ICEBOX CAKE (FOOD NETWORK - JULY 2014) RECIPE - (4.5/5)



Lemon-Berry Icebox Cake (Food Network - July 2014) Recipe - (4.5/5) image

Provided by KDCooks

Number Of Ingredients 9

3 cups chopped strawberries (about 1 pound)
4 cups mixed berries ( raspberries, blueberries and/or blackberries; about three 1/2-pint containers)
2 tablespoons granulated sugar
Finely grated zest and juice of 2 lemons
1 8 -ounce package cream cheese, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 cups cold heavy cream
2 6 -ounce packages lemon cookies

Steps:

  • Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes. Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight. Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes. Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

BERRY ICEBOX CAKE



Berry Icebox Cake image

This Berry Icebox Cake is a cool and creamy dessert perfect for any time of the year! Layers of smooth and creamy cheesecake, buttery cookies, and a mix of berries all combined make this the best no bake dessert!

Provided by Malinda Linnebur

Categories     Dessert

Time 6h20m

Number Of Ingredients 6

1 (8oz) (226g) package cream cheese, softened
2 cups (475ml) heavy whipping cream, cold
½ cup (55g) confectioner's sugar
2 teaspoons vanilla
2 packages butter cookies *see notes
3 (6oz) (170g) packages fresh berries of choice

Steps:

  • In the bowl of a stand mixer beat the cream cheese until smooth scraping down the sides as needed. Add heavy whipping cream, confectioner's sugar, and vanilla. Whip on high until nice and fluffy with stiff peaks.
  • Spread a small amount of the cheesecake filling in the bottom of an 8x8 baking pan. Top with cookies then spread ½ of the cheesecake filling in an even layer over the cookies. Top with ½ of the mixed berries and gently press into the cheesecake layer. Top with cookies, remaining cheesecake filling, and last berries. Cover and refrigerate for a minimum of 6 hours.

Nutrition Facts : Calories 353 kcal, Carbohydrate 33 g, Protein 3 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 60 mg, Sodium 95 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 6 g, ServingSize 1 serving

BERRY ICEBOX CAKE



Berry Icebox Cake image

Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!

Provided by Kraft Heinz

Yield 12 servings

Number Of Ingredients 8

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup sugar
cup milk
tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
graham crackers, broken crosswise in half (18 squares), divided
cup each blueberry and raspberry jam, divided
cup raspberries
cup blueberries

Steps:

  • Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
  • Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
  • Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
  • Cover with remaining cream cheese mixture.
  • Refrigerate overnight.
  • Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.

BERRY ICEBOX CAKE



Berry Icebox Cake image

Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!

Provided by My Food and Family

Categories     Home

Time 12h20m

Yield 12 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
9 graham crackers, broken crosswise in half (18 squares), divided
1/4 cup each blueberry and raspberry jam, divided
1/2 cup raspberries
1/4 cup blueberries

Steps:

  • Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
  • Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
  • Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
  • Cover with remaining cream cheese mixture.
  • Refrigerate overnight.
  • Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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From lilluna.com


FRESH BERRY ICEBOX CAKE - MAMA PLUS ONE
2017-06-23 Fresh Berry Icebox Cake Recipe. Fresh Berry Icebox Cake. 2017-06-23 10:15:36. Serves 16. Write a review. Save Recipe. Print. For the crusts. 1 box honey graham crackers; For the pudding cream layer. 1/2 C whole blueberries; 1/2 C sliced strawberries; 1/2 Tbsp sugar; 1 Tbsp water; 1 (3.3 oz) box white chocolate pudding mix; 1 C cold milk ; For cream cheese …
From mamaplusone.com


TRIPLE BERRY ICEBOX CAKE - NO BAKE DESSERT - GONNA WANT SECONDS
2020-08-14 Beat cream cheese, sugar, vanilla, and lemon until mixture is light and fluffy. Add the cream and beat until stiff peaks form. Split the mixture and combine it with the macerated berries. Line a baking dish with plastic wrap. Spread some of the plain whipped cream mixture. Layer with cookies, then berry cream mixture.
From gonnawantseconds.com


NO BAKE BERRY ICE BOX CAKE - DANI'S COOKINGS
2019-05-31 Instructions. In a large bowl combine heavy cream, greek yogurt and cream cheese (all refrigerated for at least 6 hours), vanilla and maple syrup. Using an electric mixer beat at high speed for 4-5 minutes or until the mixture thickens and becomes creamy. Pour the milk in …
From daniscookings.com


TRIPLE BERRY ICEBOX CAKE (RED WHITE BLUE!) - SAVORY NOTHINGS
2020-05-17 Instructions. Make cream filling: Using an electric mier with beater attachments, beat cream cheese in a large bowl until softened. Add heavy whipping cream, confectioner's sugar and vanilla extract. Beat on high speed until light and fluffy, about 3-4 minutes.
From savorynothings.com


BLUEBERRY LEMON ICEBOX CAKE RECIPE - KITCHEN EXPERT
2022-07-11 Put 3 cups of fresh (or frozen) blueberries into a deep saucepan with ½ cups of sugar and 2 tablespoons of water. Stir the mixtures until they begin to boil. The sauce should thicken about 5 minutes after cooking until the blueberries pop and the heat is reduced a little.
From kitchenexpert.net


4TH OF JULY ICEBOX CAKE - BLUEBERRY STRAWBERRY ICEBOX CAKE
2021-05-20 Set aside. On the bottom of a 9×13 pan, place a single layer of graham crackers. Next, place one-third of the cream cheese mixture over the graham crackers spreading gently. Top this layer with ½ cup blueberries, and one cup thin sliced strawberries. Repeat this layering process twice more.
From eatingonadime.com


SUMMER BERRY ICEBOX CAKE (HEALTHIER NO BAKE) - OLIVES + THYME
2021-06-22 In a stand mixer fitted with the whisk attachment, add the yogurt, vanilla extract, lemon zest, ground cinnamon and salt. Whisk on low-medium speed until well combined, about 30 seconds. Scrape the bottom and sides of the bowl. On medium speed, stream in (1 1/4 c, 296ml) heavy whipping cream.
From olivesnthyme.com


EASY BERRY ICE BOX CAKE RECIPE - BEST CRAFTS AND RECIPES
An easy, chilled cake made with whipped topping, berries, and graham crackers. We love this cake because it is seriously simple and as an added bonus it is lower in calories than many other desserts per slice. It is always a hit at summer cookouts and is typically kept in the fridge or a cooler with ice until enjoyed.
From bestcraftsandrecipes.com


SUMMER BERRY ICEBOX CAKE - GONNA WANT SECONDS
2020-06-26 Slowly mix in the milk. Beat on medium speed for 2 minutes. Fold in the Cool Whip. Spread a spoonful of pudding mixture on the bottom of a 9 X 13-inch dish in a thin layer. Over the thin layer of pudding mix, line the pan with a single layer of graham crackers, cutting or breaking them as need be, to cover completely.
From gonnawantseconds.com


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