• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • ☀️Summer Recipes☀️
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Holidays & Occasions
  • About
  • Summer Recipes ☀️
×
Home / Recipes / Dessert / Cake / Berry Icebox Cake

Triple Berry Icebox Cake

4 hours hrs 20 minutes mins
| 2 Comments |
5 from 5 votes
Jump to Recipe 07/03/25 | Updated: 07/03/25 | by Nora
This no-bake Triple Berry Icebox Cake is what summer dreams are made of—cool, creamy layers of cheesecake pudding, whipped cream, fresh berries, and graham crackers. It’s insanely easy, ridiculously good, and guaranteed to disappear fast at any summer party or backyard BBQ. Save this one—you’ll want it on repeat all season long!

This no-bake triple berry icebox cake is the easiest summer dessert you’ll ever make—light, creamy, and packed with fresh berries. With just a few simple ingredients and no oven required, it’s the perfect make-ahead treat for Fourth of July, summer BBQs, or any hot day when you just can’t be bothered to bake.

frontal shot of berry icebox cake

This is the summer dessert I’ve made an embarrassing number of times already.

Because it’s hot, and I don’t want to cook. This is the kind of dessert I can make while half-distracted, kids bouncing around, and a podcast playing in the background. I mix up the filling, layer it up in a pan, and pop it into the fridge. That’s it. No stove. No oven. No actual cooking.

An icebox cake is honestly pretty close to perfect. It’s cold. It’s creamy. It’s packed with juicy berries and soft graham cracker layers. And best of all? It takes maybe ten minutes to throw together—no oven, no stovetop, no heat required.

I’ve made this with homemade pudding, fresh whipped cream, all the works. It was all fine. But honestly? I keep coming back to this version. Instant pudding. Cool Whip. A box of graham crackers. And somehow, it’s the most perfect summer dessert my family asks for every single week.

showing icebox cake in glass pan
icebox cake on plate

Ingredient swaps & real-life tips

ingredients for berry icebox cake
  • Cream layer: I use cheesecake-flavored instant pudding when I can—because it gives the most classic “icebox cake” flavor and keeps the cream nice and white for that red-white-blue vibe. But vanilla works too (just expect a slightly yellower tint).
  • Milk amount: Start with 1½ cups and only add more (up to 2 cups) if the cream is too thick. It should be about the consistency of thick whipped cream—spreadable but not runny. Too stiff and it won’t layer easily; too thin and the cake will ooze.
  • Cool Whip vs whipped cream: Use whichever one you’ve got. I personally reach for Cool Whip when I remember to defrost it, but whipped cream takes just a few minutes and works beautifully too.
  • Berry situation: I like a mix of raspberries, blackberries, and blueberries. They’re patriotic if you squint (or if it’s the Fourth of July). If your blackberries are huge, you can halve them for better layering—but I rarely bother. Just give everything a good rinse and pat dry with paper towels before adding.

Assembly advice from someone who’s done this 100x

Start with a thin swipe of cream at the bottom of your pan to keep the crackers from sliding around.

I gently press the graham cracker layers down before spreading the cream—otherwise the dessert can get a little tall and unstable. Don’t worry if it’s not perfect. This is a rustic dessert.

Finish the top layers with berries and make it look cute if you care. I usually don’t put that much thought into it, because I sprinkle crushed graham crackers on top before serving. You can also go full party mode and add sprinkles!

Refrigerate it least 4–6 hours. This is crucial. The crackers need time to soften so the cake slices cleanly. Overnight is even better.

Printable recipe

Recipe Card
frontal closeup of berry icebox cake on plate with bite taken out

Triple Berry Icebox Cake

5 from 5 votes
tap the stars to review!
Triple Berry Icebox Cake is a delicious summer treat with mixed berries and a luscious cream filling.
By Nora from Savory Nothings
Prep: 20 minutes mins
Cook: 0 minutes mins
Total: 4 hours hrs 20 minutes mins
Makes 15 servings
PRINT SaveSaved!
Need more help? Scroll down past the recipe for my tips, or jump to the comment section.

Ingredients
 

  • 1 (8-oz) block cream cheese (softened)
  • 1 (3.4-oz) box instant cheesecake (OR vanilla pudding mix)
  • 1.5-2 cups milk (whole or 2% works best)
  • 1 (8-oz) container thawed Cool Whip (OR 3 cups freshly whipped cream)
  • 4 cups mixed berries (I use blackberries, blueberries and raspberries; rinsed and gently patted dry)
  • 2 sleeves graham crackers (18 crackers; I usually make sure I have 3 sleeves on hand in case of breakage or small graham cracker thieves in my kitchen ;- ))
Prevent your screen from going dark

Instructions
 

  • Beat cream cheese in a large bowl until smooth. Beat in 1.5 cups milk until combined, then beat in instant pudding mix as directed on the package.
    making cream mixture of icebox cake
  • Fold in the Cool Whip (or whipped cream) using a rubber spatula, until fully combined. Fold in up to ½ extra cup milk to yield a creamy, smooth, fluffy mixture (I’ve found the exact amount of milk to depend on the exact pudding mix and if you’re using cool whip or whipped cream – just make sure it’s about the texture of thick whipped cream, it shouldn’t be runny but also not like glue).
    finished cream mixture of icebox cake
  • Spread a thin layer of cream mixture in a 7×11 inch (OR a 9×9 inch) baking dish. Top with a layer of graham crackers, breaking up crackers as needed to cover the dish with a single layer, without any gaps.
    graham cracker layer in pan
  • Cover the crackers with ⅓ of the cream mixture, gently spreading it out (I find this part a little annoying because the crackers can stick to the cream mixture and it’s a little annoying to get the cream spread; but in a dessert this easy I can’t really complain about a little inconvenience, haha!). Top with ⅓ of the prepared berries, pushing them slightly into the cream.
    layering icebox cake
  • Repeat the layers two more times (you’ll want to carefully push down on the graham cracker layer to get the layers even, if your blackberries/blueberries are very large it helps to cut them in half but I hardly ever bother). Arrange the top layer of berries in a way you find aesthetically pleasing (in my case, the aesthetic is usually “rustic, aka this is a mess but it’s fine”).
  • Cover the cake with plastic wrap and chill for at least 4-6 hours, up to overnight.
  • When ready to serve, I usually sprinkle the top with some crushed up crackers (or you could do sprinkles if you bring it to a party) and then slice it and watch it disappear!
    berry icebox cake ready for serving
Show quick tips Hide

Notes

  • Pudding mix: Cheesecake flavor gives a whiter cream; vanilla works too but looks slightly yellow.
  • Milk: Use 1½–2 cups depending on pudding mix and whether you use Cool Whip or whipped cream.
  • Cool Whip vs whipped cream: Both work! Use what you have.
  • Berries: Any mix is fine—blackberries, blueberries, raspberries. Cut large berries in half if needed.
  • Graham crackers: You’ll need ~2 sleeves (18 crackers), but have 3 on hand in case of breakage.
  • Layering tip: Gently press each graham layer down so the cake holds together well.
  • Chilling: Minimum 4 hours, overnight is best.
Show nutrition Hide
Nutrition is an estimate!
↓ Tap the stars to rate this recipe ↓
5 from 5 votes
Made one of my recipes and loved it? Don’t be shy—go ahead and slap that 5-star rating on it. It helps more than you know!

How we eat it

Usually outside, forks and paper plates, and always with second helpings. My kids are obsessed. My husband is, too. I’ve never once had leftovers past the second day (leftovers keep for 2 days, covered in the fridge).

I’ll say it again: this is the summer dessert. No oven. No stress. Just chilled, creamy layers of joy in a pan. Make it. You’ll get it.

close up view of sliced berry icebox cake
frontal closeup of berry icebox cake on plate with bite taken out

More no bake desserts

  • No Bake Strawberry Pie on a plate.
    No Bake Strawberry Cheesecake Pie
  • slice of cheesecake on a plate with a bite taken out
    Easy No Bake Cheesecake
  • Pouring Creamy Fruit Salad Dressing over berry fruit salad in a white bowl.
    Berry Cheesecake Fruit Salad
  • fork taking a bite from strawberry tiramisu on plate
    Strawberry Tiramisu

You can also browse all my summer recipes here, and all my desserts here.

I first shared this recipe in 2018. I updated it on May 17, 2020 with new text to make it more helpful for you. I updated the recipe again on 07/03/2025 to reflect how I actually make it now – the most notable change is a packet of prepared instant pudding thrown into the mix because that way, you get three layers instead of just two!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

dill pickle pasta salad in bowl

< Previous Post

5 from 5 votes (5 ratings without comment)

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Emily Sinclair Hays says

    May 4, 2023

    Do I crumble up the graham crackers?

    Reply
    • Nora says

      May 18, 2023

      Nope, just layer them in whole! They will soften as the cake chills. Hope this helps, Emily.

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Grilling & Potlucks🔥

  • dill pickle pasta salad in bowl
    Dill Pickle Pasta Salad
  • dill pickle potato salad in bowl
    Dill Pickle Potato Salad
  • corn on the cob on platter
    Crock Pot Corn on the Cob
  • bow tie pasta salad with salami, vegetables, and cheese in colorful bowl
    Bow Tie Pasta Salad

see all >

Popular

  • overhead close up view of fried chicken piece
    Crispy Oven Fried Chicken
  • overhead view of Italian meatballs and spaghetti on plate
    Easy Italian Meatballs
  • overhead close up view of beef stew in slow cooker
    Crock Pot Beef Stew
  • frontal view of shepherd's pie on white plate
    Homemade Shepherd’s Pie
  • overhead close up view of crock pot chicken tacos with toppings on wooden platter
    Southwestern Crockpot Chicken Tacos
  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along





Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2025

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Mix

Rate This Recipe

Your vote:




Thank you for taking the time to review this recipe. I appreciate it! Your eMail will not be shared with anyone.

Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.