By Kelly Bogard
Happy birthday, America! Okay, so I’m a few days early. But since the Fourth of July is in the middle of the week, I want to make sure I have everything ready for a big celebration.
As we celebrate our nation’s birthday, I hope you have a bounty to share with your family and friends. That food gets its start on farms and ranches in Texas and across our great nation. From strawberries to wheat and cotton, Texas farmers and ranchers work hard to grow our food.
This week’s recipe is sure to show off some of our home-grown food, as well as keep it quick and easy for the mid-week festivities.
For Red, White & Blue Icebox Cake, you will need…
1 pkg. graham crackers
8 oz. cream cheese, softened
2 – 3.4 oz. pkg. vanilla pudding mix
2 1/2 c. cold milk
12 oz. whipped topping
3 c. strawberries, sliced
2 c. blueberries
This cake is great for a hot summer day, especially since you don’t even have to turn on your oven. Think Banana Pudding with berries.
Start by mixing together the softened cream cheese with the powdered pudding mix on low. Mix until creamy and smooth. Then, slowly add the milk while the mixer is still on low until well combined. Fold in the carton of whipped topping. If you want to make the recipe with less sugar, you can use sugar-free pudding and whipped topping instead of the regular.
Spread a thin layer of the pudding into the bottom of a 9×13 dish. I use a clear one so you can see all of the layers. Then, top with a layer of graham crackers and a thick layer of pudding.
This time, add berries on top of the pudding layer. Continue layering, graham crackers, pudding and fruit until you reach the top of the dish. It is usually about three layers of pudding and two layers of cookies and fruit.
Finish off the top with strawberry halves and blueberries in whichever design you like. Cover and refrigerate for at least two hours before serving so the pudding has time to completely set.
This dessert is a great way to add color and flavor to any summer gathering. It’s definitely perfect for the Fourth of July decked out in red, white and blue. Have a safe and enjoyable holiday, and from all of us at Texas Table Top, enjoy!
|Prep Time||5 minutes|
|Passive Time||2 hours|
- 1 pkg. graham crackers
- 8 oz. cream cheese softened
- 2 3.4 oz. vanilla pudding mix
- 2 1/2 c. milk
- 12 oz. whipped topping
- 3 c. strawberries sliced
- 2 c. blueberries
- Combine cream cheese and pudding mixes in large mixer until smooth.
- Slowly pour the milk into the pudding mixture with continuing to mix.
- Fold in whipped topping.
- Spread a thin layer of the pudding mixture in the bottom of a 9x13 dish.
- Place a layer of graham crackers on top of the pudding.
- Spread a thicker layer of pudding mixture over graham crackers.
- Top with a layer of blueberries and strawberries.
- Place more crackers on top of berries starting a new set of layers.
- Repeat until you reach the top of the pan finishing with berries.
- Cover and refrigerate for at least two hours to firm pudding.
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