This is a summer treat with all the fresh strawberries and blueberries available.  It’s a “no bake” icebox cake that is simply delicious!


  • 1 box graham crackers
  • 8 oz. cream cheese, softened (make sure very soft)
  • 2 (3.4 oz.) packages Vanilla Instant Pudding
  • 2 1/2 C cold milk
  • 12 oz. Cool Whip
  • 3 C fresh strawberries, sliced
  • 1 1/2 C fresh blueberries
  • 2 oz. white chocolate chips for drizzle (optional)
  • 1/2 C sliced almonds for garnish (optional)


Spread a thin layer of Cool Whip in a 9 x 13  just to coat the bottom, set aside.  Beat cream cheese and dry pudding mixes in large bowl with electric mixer until blended.  Gradually beat in milk.  Gently stir in Cool Whip.  Layer 5 graham crackers across the length of the pan, breaking the crackers as needed to fit the entire pan.  Spread a layer of pudding mixture over the grahams and top with a layer of blueberries and sliced strawberries.  Place graham crackers on top of berries, then pudding mixture, 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 lease 4 hours or overnight.  The longer the better!

When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.  You can use a spoon to drizzle or you can put it into a small zip top bag and snip off the corner for an easy piping bag.  Sprinkle some toasted almonds on top.  Serve on a plate or in a dessert bowl.  serves 6