Icebox cakes have been around a long time. They involve layering some sort of cookie (vanilla wafers, graham crackers, chocolate wafers, Oreos, etc.) with pudding, whipped cream, or cool whip. Then you have let it sit in the refrigerator until the cookies absorb moisture from your pudding or whipped cream and become almost cake like. There are many versions of this out there on the internet, but I have never seen one made with Golden Oreos like I did here. They wanted to make a berry version of the icebox cake that would be perfect for the Fourth of July. It is super good and very pretty. I think it would be perfect for a Fourth of July cookout. Cool and creamy, and make-ahead, so that you are not baking in July and especially not on the day of the gathering.
I also put together a jar version. I only had enough to make one, but I can just see little jars of this in ice in one of those metal drink tubs waiting for guests to pick up and enjoy. Layer them just like you would do the whole cake using one cookie for each cookie layer.
Berry Icebox Cake for the Fourth of July
Yield 8 – 10
- 1 family sized package Golden Oreos (I had a few left over.)
- 2 packages instant vanilla pudding
- 4 cups milk
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- 2 cups heavy whipping cream
- 3 Tbsps. confectioners’ sugar
- Make pudding using milk according to package directions.
- Whip cream until soft peaks form. Add confectioners’ sugar and continue whipping until stiff peaks from.
- In an oblong 3 quart casserole dish layer cookies (I broke a few in halves and quarters to cover the bottom of the dish a bit better.), pudding, and strawberries.
- Then, add a layer of cookies, pudding and blueberries.
- Top with whipped cream and refrigerate six hours or overnight before serving.
To make in a jar.
- Follow the same layering. Check this out. in each jar using only one cookie for each cookie layer.
This recipe was shared on Foodie Friends Friday.