Berry Icebox Cake

Berry Icebox Cake

Celebrate the Fourth with a Berry Icebox Cake! Let this cake sit overnight to allow the graham crackers to soak up delicious blueberry and raspberry jam and the cream cheese-COOL WHIP mixture. Everyone will want the recipe for your berry icebox cake!

12

servings

20 MINS

PREP

12 HRS 20 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Adjust Serving Size

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Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1/3 cup sugar

  • 1/4 cup milk

  • 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed

  • 9 graham crackers, broken crosswise in half (18 squares), divided

  • 1/4 cup each blueberry and raspberry jam, divided

  • 1/2 cup raspberries

  • 1/4 cup blueberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Special Extra
Sprinkle lightly with powdered sugar before serving.
Tip 2
Variation
Prepare with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Directions

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