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No-Bake Icebox Cake with Graham Crackers

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Cream Layer:
  • 3 cups (720 ml) heavy whipping cream
  • ½ cup (60 g) powdered sugar (adjust to taste)
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • For the Cake Layers:
  • 1 box (about 14–16 sheets) graham crackers
  • 1½ cups (250 g) fresh strawberries or other fruits (optional)
  • Chocolate shavings, cocoa powder, or crushed nuts for garnish (optional)
  • Optional Additions:
  • 1 package (3.4 oz / 96 g) instant vanilla or chocolate pudding mix
  • 2 cups (480 ml) cold milk (if using pudding layer)

Instructions
 

  • Step 1: Make the Whipped Cream : In a large mixing bowl, combine cold heavy cream, powdered sugar, vanilla, and a pinch of salt. Beat using an electric mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Taste and adjust sweetness if needed. (Optional: Fold in prepared pudding mix for a thicker, custard-like filling.)
  • Step 2: Prepare the Base Layer :In a 9x13-inch baking dish, spread a thin layer of whipped cream to help the graham crackers stick. Arrange a single layer of graham crackers over the cream, breaking pieces as needed to cover the entire base.
  • Step 3: Add the Cream Layer : Spread a generous layer of whipped cream over the graham crackers. Add a layer of sliced strawberries (if using). Repeat the layers — graham crackers, whipped cream, fruit — until you reach the top of the dish (usually 3–4 layers).
  • Step 4: Finish the Top Layer : End with a smooth layer of whipped cream on top. Garnish with chocolate shavings, fresh fruit, or crushed graham crackers.
  • Step 5: Chill and Set : Cover the dish with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight, to allow the graham crackers to soften and the layers to meld.