No Bake Icebox Cake

I’m embarrassed to say I  just now discovered icebox cakes.  How come no one ever told me how easy and delicious these things are!?!

This summer has been hot and humid in Missouri- think swamp like.  The last thing I want to do is bake a cake and heat the entire house.  Now I don’t have to and truly, I love this No Bake Icebox Cake better than regular cake.  It doesn’t leave me feeling heavy like plain old cake does.

When I weighed 125 lbs more I would have baked a box mix cake, added chocolate chips, nuts, slathered it in frosting and topped it with crushed candy bar bits.

Now that I #intentionallyeat and #movemore, I know that if I ate that sickening sweet dessert I would feel terrible, not only physically but mentally, too. In the past, I would mentally flog myself for eating it, feel terrible, and then eat another piece.  Can anyone relate? But not now and not with this icebox cake!

This icebox cake is light, fresh, and a quick dessert for summer!

You can throw this together, stick it in the fridge and it just keeps getting better and better.  The graham crackers soften, the pudding, and non-dairy cream cheese meld.  Man, my mouth is watering!  Let’s get to it.

 

 No Bake Icebox Cake Ingredients

 

1 box Graham crackers

8 oz non-dairy cream cheese (dairy if you aren’t vegan)

2 packages vanilla pudding

2 cups non-dairy milk (dairy if you aren’t vegan)

12 oz non-dairy whipped topping

3-4 cups of fresh fruit (I used blueberries and cherries, but your fave will work)

Nuts, chopped (optional)

I HIGHLY recommend using organic ingredients.  Organic pudding is crazy good!

 

 No Bake Icebox Cake Directions

1. Beat cream cheese and dry pudding mixes together.
2. Slowly stir in the non-dairy milk (I used unsweetened almond milk).
3. Gently fold in the non-dairy whipped topping (I used a coconut whipped topping).
4. Spread a thin layer of the pudding mixture in the bottom of a 9×13 pan.
5. Layer graham crackers.  Break them if needed to fill in the corners.
6. Spread a thin layer o the pudding mixture over the top of the crackers.
7. Sprinkle 1/3 of the berries or whatever fruit you are using.
8. Repeat the layers 3 times ending with berries/fruit.
9. Refrigerate.  Overnight is best.
10. Optional – top with chopped nuts when serving.

 

Tip: I LOVED the coconut whipped topping that I used.  It was my first time trying it and HOLY MOLY was it delish!  I could write an ode expressing my love for it, but you probably just want to get to making the icebox cake, so I won’t.

If you want ice cream to go with your icebox cake try my Killer Good Homemade Ice Cream!

Intentionally eat,

Cindy