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This easy Mixed Berry Icebox Cake transforms six simple ingredients into a super refreshing no-bake dessert! Golden Oreo cookies are layered with juicy berries, cheesecake pudding and whipped cream! It’s delicious and perfect for summer!
The Best No Bake Berry Icebox Cake
I’m always looking for cool, easy treats to enjoy during the summertime – especially ones that don’t require any cooking or baking. This fruity icebox cake is one of my favorites! Fresh berries combine with sweet golden Oreo cookies and creamy cheesecake pudding in a simple, refreshing dessert that will have everyone coming back for seconds.
When I first created this masterpiece for Memorial Day some time ago, my relatives were skeptical. They weren’t familiar with icebox cakes and the combination seemed odd. However, the skeptics ended up becoming the cake’s biggest fans. They asked me for the recipe and have been making it themselves ever since! You truly have to try it!
What Is Icebox Cake?
Before electric refrigerators were a thing, people would chill their food in non-mechanical vessels known as iceboxes. When these containers were invented and mass-produced, Southern bakers began creating all sorts of treats that weren’t previously possible in warmer climates. Thus, the icebox cake was born.
Icebox cakes consist of three signature layers – wafer cookies, fresh fruit and a creamy filling. Even though iceboxes are a thing of the past, this classic dessert has maintained its popularity. And it’s easy to see why!
Ingredients and Substitutions
Before we dive into the step-by-step instructions, let’s go over our ingredients one by one. Scroll down to the recipe card for the full amounts.
- Cheesecake-Flavored Pudding: I personally love the flavor this adds, but if you are having trouble finding it, feel free to use vanilla pudding, white chocolate pudding or another flavor like lemon.
- Milk: I’d recommend 2% or whole milk. Most of this will be used to make the pudding, but you’ll need an extra half cup to dip the Oreos into to help them soften up.
- Golden Oreos: You could use regular Oreos, if you’d like a chocolate flair. I personally like the Golden Oreos because they don’t over power the berries.
- Strawberries: Rinsed, dried and sliced.
- Blueberries: Rinsed and dried.
- Whipped Cream: I used Homemade Whipped Cream, but you can also use Cool Whip.
How to Make Mixed Berry Icebox Cake
When I’m preparing this cake on a hot summer day, I’ll use the microwave to make my pudding so I don’t have to fuss with the stove. After that, the only appliance involved is the freezer.
- Make Pudding: Make both cheesecake-flavored puddings according to the package directions, using 4 cups of the milk (2 cups per package). Set the prepared pudding aside.
- Prepare First Oreo Layer: Pour the remaining half cup of milk into a small bowl. Give the Golden Oreos a quick dip into the milk, then place them into the bottom of a 9×13-inch pan, forming a single layer.
- Add Filling: Spread half of the cheesecake pudding on top of the Oreos.
- Add Strawberries: Add a single layer of strawberry slices on top of the cheesecake pudding.
- Top With Cool Whip: Spread half of the whipped cream/Cool Whip on top of the strawberries.
- Prepare Second Oreo Layer: Dip the remaining Oreos into the milk quickly, then place them on top of the Cool Whip in a single layer.
- Add Filling: Top the Oreo layer with the remaining cheesecake pudding.
- Add Blueberries: Add a layer of blueberries.
- Top With Cool Whip: Top the blueberry layer with the remaining whipped cream/Cool Whip.
- Add Berries: Arrange the remaining blueberries and strawberry slices on top of the cake in any pattern of your choice.
- Chill: Refrigerate the cake overnight or for at least 3-4 hours. Once it has fully chilled, cut it into slices and enjoy!
Tips for Success
Take a second to review these tips before you start making your icebox cake.
- Use Fresh Fruit: Frozen fruit tends to be a little soft, mushy or soggy once thawed. Definitely stick with fresh fruit for this dessert.
- Dip the Oreos Quickly: Only dip the Oreos into the milk for a moment. If they soak up too much liquid, they’ll become soggy rather than soft.
- Chill for 2 Hours Minimum: The filling of this icebox cake doesn’t really need to firm up, but the Oreos do need a little time to soften and become easier to slice and eat. I’d recommend at least 2 hours. Three hours would be even better.
Storage Instructions
Keep this cake in an airtight container in the fridge for up to 2-3 days. The fruit in the icebox cake will begin to release their juices over time, so the sooner you serve and eat it, the better.
More Great Icebox Cakes
- Strawberry Shortcake Icebox Cake
- Raspberry Almond Icebox Cake
- Banana Pudding Icebox Cake
- Reese’s Peanut Butter Icebox Cake
- Cannoli Icebox Cake
- Mint Oreo Icebox Cake
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Mixed Berry Icebox Cake
- Prep Time: 20 minutes
- Chill time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 18
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This easy Mixed Berry Icebox Cake transforms six simple ingredients into a super refreshing no-bake dessert! Golden Oreo cookies are layered with juicy berries, cheesecake pudding and whipped cream! It’s delicious and perfect for summer!
Ingredients
- 2 (3.4 oz) packages cheesecake flavored pudding
- 4 1/2 cups (1080 ml) milk, divided
- 2 (15.25 oz) boxes Golden Oreos
- 1 lb package strawberries, washed and sliced
- 1 pint blueberries, plus more for decorating
- 12 oz Cool Whip, or 1 1/2 recipes of Homemade Whipped Cream
Instructions
- Make both cheesecake flavored puddings according to directions on package, using 4 cups of the milk (2 cups of milk per package of pudding). Set aside.
- Put remaining 1/2 cup milk into a small bowl. Dip Oreos in milk quickly and then place into the bottom of a 9×13 pan, making a single layer.
- Spread half of the cheesecake pudding on top of the Oreos.
- Add a single layer of strawberry slices on top of the cheesecake pudding, reserving some for decorating on top later.
- Spread half of the whipped cream/Cool Whip on top of the strawberries.
- Dip remaining Oreos in milk quickly and place on top of the whipped cream/Cool Whip, in a single layer.
- Top Oreos with remaining cheesecake pudding.
- Add a layer of blueberries, reserving some for decorating on top later.
- Top with remaining whipped cream/Cool Whip.
- Decorate with the remaining strawberry slices and blueberries.
- Refrigerate for about 2-3 hours, then serve. The icebox cake doesn’t really need to firm up, but the Oreos need a little time to soften so they are easy to slice.
Notes
- Makes 16-20 slices.
- To Store: Keep in an airtight container in the fridge for up to 2-3 days. The fruit in the icebox cake will begin to release their juices over time, so the sooner you serve and eat it, the better.
Nutrition
- Serving Size: 1 Slice
- Calories: 151
- Sugar: 18.7 g
- Sodium: 209.8 mg
- Fat: 5.5 g
- Carbohydrates: 23.7 g
- Protein: 2.5 g
- Cholesterol: 1.1 mg
I made this for our Independence Day celebration. So fabulous! Everyone loved it. The pan I made it in was literally scraped clean! This has officially gone on the picnic menu. Thank you for sharing.
I am making this today for a party tomorrow at 12pm. How far in advance can I make this dessert? Excited!
I’m a little delayed in responding – sorry about that! It’s best made about a day before.
This looks amazing! I have a predicament, though. I am an American currently living in the UK. I’m throwing a 4th of July party for my international friends and would love to make this as a dessert (it’s delicious, patriotic and easy – perfect). The problem is finding certain ingredients here that we consider common in the US can be hard, in this case: instant cheese cake pudding. If I go to the American food store I can get banana or vanilla. Do you think the recipe would be equally as good with either of those flavors or should I try something else? Thanks for your help!
I would go with vanilla. It should still be delicious. 🙂
Wow this looks incredible. Thanks for sharing this deliciois recipe.
Simon
Is the pudding instant or cook
It’s instant
I found this recipe on pinterest & I thought it looked good. I made it for a 4th of July party yesterday & everyone loved it. The golden oreo and cheesecake flavor make it different from similar recipes I’ve tried. I used freshly picked strawberries since the ones at the grocery store did not look good. I would make this again and not change a thing. Thank you for sharing!
I made this dessert last night, July 2nd, because we were supposed to get together with family tonight. Our gathering has been cancelled due to heavy rain and rescheduled for Sunday. Since I made this Thursday night, will it be safe to keep refrigerated until Sunday afternoon? Should I freeze it? Do I need to make a new one? Thanks for your opinion!
I’m sorry I wasn’t able to respond sooner. I hope it turned out alright. It should’ve been ok for a few days in the fridge.
did you use the cool whip or whipped cream or which one do you prefer ? Trying to decide which one to use
Thanks !!
I used Cool Whip, but both really are a great option.
I’m excited to make this for Father’s Day this coming weekend! But I have a question… Did you use instant cheesecake flavored pudding or the cook and serve pudding? I automatically assume the instant, but I don’t want to mess up this recipe 🙂
Thanks!
It’s the instant.
Just made this with fat free cool whip, sugar free cheesecake pudding, a box of nilla wafers, strawberries, and blueberries. I halved it and put it in an 8×8 dish. Plan to let it sit overnight and try tomorrow (almost 24 hours) – it looks delicious! My 6 year old son can’t wait to try it!
Made this for my family picnic on Memorial Day. It was a huge hit! Everyone loved it; half the people went back for seconds. Delicious and so easy. Thanks for sharing!
That’s great! I’m so glad it was a hit! Thanks Kelly!
Oh how I am in love with this recipe. Wish I had seen it before Memorial Day. I will be certainly making it this summer…everything about it is wonderful! Pinned!!
Made this for a tailgate this weekend and people can’t stop talking about it – SO GOOD.
Yay! I’m so glad you enjoyed it!
So get this, I actually had half a pan left over from my party– so I took it home and put it in my ice cream maker and it’s the most awesome strawberry shortcake ice cream ever! (Thinned it out with a little more whipping cream first)
Ohhh, yum!! I could totally see that making a delicious ice cream! How fun!
I want to make this! Do you think it would be ok to put the cookies in a food processor instead of leaving them whole? This would basically eliminate the need to dip them in milk. If you are familiar with the Oreo Dirt Cake recipe, it would be similar to that where the cookies are like crumbs. What are your thoughts?
I really like the texture of the cookies, but the crumbs would probably be fine.
So i followed your moms advice and made this for the 4th. It was AMAZING!!! It was yummy and easy and just delightful!! Thank you for a fun and easy and yummy recipe. 🙂
I’m so glad you enjoyed it! 🙂