Red White and Blue Icebox Cake
This Red, White, and Blue icebox cake is a creamy, sweet treat that is perfect to make when it's too hot to turn on the oven! Full of homemade whipped cream and sweet Summer berries, this dessert will be your new go to Summer treat!
- 28 Honey Graham Crackers 3 packages
- 1 Pint Heavy Whipping Cream Very cold
- ¾ cup Sugar
- 8 ounces Whipped Cream Cheese
- 2 cups Blueberries Washed and cleaned
- 2 cups Strawberries Washed and sliced
- 1 Lemon, juiced Optional
In the bowl of a stand mixer, or in a large bowl, add the pint of heavy whipping cream. Whip the cream for 2 minutes on high until the cream begins to thicken and form peaks.
Add the cream cheese, sugar, and lemon juice (if using) to the cream mixture. Beat for another 2 minutes until the cream is light and fluffy.
In a 9x13 inch pan, place a layer of graham crackers to cover the bottom of the pan.
Top the graham crackers with ⅓ of the cream mixture. Spread the cream out evenly over the graham crackers.
Top the cream with ⅓ of the berries.
Repeat the layers 2 more times. The final layer will be cream and berries.
Cover the pan with plastic wrap and refrigerate the cake for at least 2 hours. The longer it stays in the refrigerator, the softer the graham crackers will become and it will become more cake like.
This cake should not be kept out of the refrigerator for more than 10-15 minutes because it will start melting.
Feel free to freeze this if you would prefer and the cake will be more like an ice cream cake.