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Today is September 25, 2022

Icebox Cake


1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 cups milk
1 (4.5-oz.) box vanilla or lemon instant pudding mix
1 (8-oz.) tub frozen whipped topping, divided

2 cups sliced strawberries
1 pint blueberries, rinsed
1 (14.4-oz.) box graham crackers
Chocolate syrup, to garnish


Filling: Beat cream cheese until smooth. Add condensed milk, and blend. In a separate bowl, beat milk and pudding on medium, until thickened, about 2 minutes. Fold into cream cheese mixture with half of whipped topping.

Cake: Reserve several strawberries and blueberries for later use as garnish. Spread thin layer of filling in 9-by-13-inch dish. Add a layer of graham crackers, trimming to fit as needed. Spread with half the remaining filling, and top with half the sliced strawberries and half the blueberries. Repeat layers. Top with last layer of graham crackers and reserved whipped topping. Refrigerate at least 4 hours, or preferably overnight, and keep refrigerated until ready to serve. Garnish with reserved strawberries and blueberries; drizzle with chocolate syrup.
  Notes: Sugar-free or fat-free products work well for this dessert. Also, experiment with different pudding flavors and fruit or chocolate.


From “Deep South Dish Homestyle Southern Recipes,” by food blogger Mary Foreman

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