- 3 sleeves of graham crackers (about 24 crackers)
- 3.4 ounce box instant vanilla pudding
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 1/2 cups fresh raspberries (or another berry)
- Prepare a 9 by 9 inch baking dish by lining it with parchment paper, plastic wrap, or foil. Leave excess paper hanging over two opposing sides of the pan so that you can easily lift the icebox cake out of the pan later. It is helpful if the baking dish has straight sides, but not absolutely necessary.
- Lay the first layer of graham crackers in the bottom of the pan. Use a sharp knife to trim some of the graham crackers to fit. Set aside.
- In a large bowl, mix instant pudding and cold milk for two minutes on medium speed with a hand mixer. Set aside.
- In another bowl, whip heavy cream and granulated sugar together with a hand mixer on medium speed until stiff peaks form.
- Gently fold the whipped cream into the vanilla pudding until it is fully incorporated.
- Spoon 1/3 of the pudding mixture over the first layer of graham crackers. Top with 1/3 of the raspberries. Repeat two more layers of the graham crackers, vanilla pudding and raspberries, pressing down gently on the graham crackers to even out the layers.
- Cover and refrigerate for at least 8-12 hours*. Garnish with crushed graham cracker crumbs and fresh raspberries if desired, lift the cake out of the pan onto a serving platter, and cut into squares.
*After refrigerating for 12 hours, I placed the cake into the freezer for one hour so that it would be very well chilled and a bit more firm when lifting it out of the pan and slicing.
- Serving Size: 1 Serving
- Calories: 347
- Sugar: 23g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 7.2g
- Unsaturated Fat: 7.2g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 2.7g
- Protein: 4.4g
- Cholesterol: 30mg