Easy Berry Icebox Cake Recipes

EASY BERRY ICEBOX CAKE

Steps:

• There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, vanilla and almond extracts together on medium-high speed until soft peaks form, about 4 minutes. Spread a couple Tablespoons into a very, very thin layer on the bottom of a 9×13 pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top.
• Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries and another layer of graham crackers. Spread the remaining whipped cream on top and sprinkle with any additional berries and sprinkles.
• Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
• Cut into slices and serve cold.

LEMON-BERRY ICEBOX CAKE

Steps:

• Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
• Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
• Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
• Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
• Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

BERRY ICEBOX CAKE

Steps:

• Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
• Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
• Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
• Cover with remaining cream cheese mixture.
• Refrigerate overnight.
• Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.

RASPBERRY ICEBOX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
• Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
• Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.