Mixed Berry Icebox Cake (Print Version)
# Ingredients:
01 -
2 (3.4 oz) packages cheesecake flavored pudding
02 -
4 1/2 cups (1080 ml) milk, divided
03 -
2 (15.25 oz) boxes Golden Oreos
04 -
1 lb package strawberries, washed and sliced
05 -
1 pint blueberries, plus more for decorating
06 -
12 oz Cool Whip, or 1 1/2 recipes of Homemade Whipped Cream
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Spread half of the whipped cream/Cool Whip on top of the strawberries.
05 -
Dip remaining Oreos in milk quickly and place on top of the whipped cream/Cool Whip, in a single layer.
06 -
Top Oreos with remaining cheesecake pudding. Add a layer of blueberries, reserving some for decorating on top later.
07 -
Top with remaining whipped cream/Cool Whip. Decorate with the remaining strawberry slices and blueberries.
08 -
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:
01 -
Makes 16-20 slices.
02 -
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.