NO BAKE SUMMER BERRY ICEBOX CAKE #DESSERT #EASYRECIPES
After such an extraordinary reaction from No Bake Strawberry Icebox Cake, my cerebrum began agitating with other comparable thoughts.
Summer is so close and the sweltering temperatures, are now going full bore where I live, and I want to wrench up my broiler. That is the place this No Bake Summer Berry Icebox Cake becomes an integral factor!
There's next to no planning associated with this formula, which makes it incredible for sweltering summer days or for insane occupied days (fending off the million to-dos going through your mind to get a couple of valuable long stretches of rest, sounds commonplace?). You can toss it together at whatever point you have time (even the day preceding is fine) and it will be prepared and hanging tight for you in the fridge when you need a sweet treat!
The marvel of the No Bake Summer Berry Icebox Cake is that you layer graham wafers, cream cheddar pudding blend, crisp berries – since it's new berry season, I couldn't avoid adding the strawberries and blueberries to this pastry. They're lovely, they make it look extravagant, and it just feels like "summer.", shower the white chocolate over the top and stick it in the cooler, otherwise known as the icebox. Following a couple of hours, the wafers retain the dampness from the leafy foods and build up a cake-like surface. You can have your cake without heating!
Ingredients:
- 19 oz graham crackers
- 8 oz cream cheese, softened
- 2 (3.4 oz) packages Vanilla Instant Pudding
- 2-1/2 cups cold milk
- 12 oz Cool whip (or homemade whipped cream)
- 3 cups fresh strawberries, sliced
- 1-1/2 cups fresh blueberries
- 2 oz white chocolate chips
Instructions:
- Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
- Gradually beat in milk.
- Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
- Spread a thin layer of cool whip in a 9x13 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, 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.
- You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
For more detail :http://bit.ly/2OJMBPs
