(Serves 8-12)
Here we are coming up on Labor Day weekend, the unofficial end of summer. It feels like this summer has only been a few weeks, but here we are. This summer I have been testing out many dessert recipes to find our favorite summer dessert. So… what is the best summer dessert according to my little family?? This one is. Hands down. I thought that it would be ice cream, sorbet, or even strawberry shortcake. Nope! It’s this completely make ahead, no bake ice box cake.
We love the mix of berries, but this recipe is flexible and can be adjusted to suit your tastes with any fruit, chocolate, crushed cookies, or even candy topping. Who knew something that is so easy to put together would be so delightful?
You Will Need:
- About 10-12 graham crackers
- 2 cups heavy cream, divided
- 1 3.3 ounce package instant pudding mix, either vanilla or white chocolate flavor
- 1 ½ cups whole milk
- 1 ½ tablespoons powdered sugar
- 2 ½ teaspoons vanilla bean paste, divided
- About a cup of fresh berries for topping, I like strawberries and blueberries
Instructions:
- Chill the cream and stand mixer bowl in the freezer for a few minutes.
- Meanwhile, whisk the milk, ½ cup cream, 1 teaspoon of the vanilla bean paste, and pudding mix together in a small mixing bowl until smooth and beginning to thicken. Put in the fridge for about 5 minutes to set.
- Put the powdered sugar, 1 ½ cups cream, and 1 ½ teaspoons vanilla bean paste into the chilled mixer bowl. Using the whisk attachment, turn the mixer to medium and allow to thicken for a minute or two. Turn the speed to high and whisk until it’s very thick and forms stiff peaks (do not walk away).
- Put the first layer of graham crackers into the bottom of an 8”x8” baking dish, break the crackers into pieces to fit the corners as needed.
- Spread half of the pudding mix onto the graham crackers, then top with 1/3 of the whipped cream.
- Repeat with another layer of graham crackers, the rest of the pudding, then 1/3 whipped cream.
- Add the last layer of graham crackers and top with the last of the whipped cream.
- Cover with plastic wrap and set in the fridge, let sit for 12 hours or overnight. I prefer overnight – the longer it sits, the better it gets.
- Just before serving, remove plastic and smooth out the cream with the back of a spoon.
- Chop or slice the strawberries. Top cake with the strawberries and blueberries and serve.
Summary
Recipe Name
The Best Icebox Cake
Author Name
Tricia Hewitt-Huckabee
