Vanilla Wafer Icebox Cake
A 5-ingredient no-bake layer cake with fluffy white chocolate cream and a vanilla wafer-crust, gorgeously garnished with fresh berries and mint leaves.
Servings: 12 servings
Calories: 130kcal
Ingredients
- 8 ounces cream cheese softened
- 2 3.4 oz packages white chocolate instant pudding
- 21/2 cups cold milk
- 12 ounces whipped topping divided
- Vanilla wafers
- Strawberries blueberries, raspberries and mint leaves for garnish
Instructions
- Prepare your springform pan by spreading ½ cup whipped topping on the bottom of the pan.
- In a large mixing bowl, beat cream cheese and dry pudding mix together.
- Slowly add milk while continuing to mix. Beat for about 2 minutes or until it starts to thicken.
- Fold in remaining whipped topping.
- Place one layer of wafers in the bottom of the pan on top of the whipped topping.
- Spread about ¾ cup of filling on top of wafers.
- Repeat alternating layers until filling is gone.
- Be sure to end with a layer of filling on the top.
- Refrigerate 4 hours before serving.
- Top with fresh strawberries, blueberries raspberries and mint leaves for garnish.
Notes
- Add a bit of color with fresh berries like strawberries, blueberries and raspberries.
- You can also add crushed nuts, sprinkles, caramel or candy bar pieces.
- This cake is great for any occasion!
- You can substitute a springform pan for a 9x13 inch pan.
Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 54mg | Sugar: 7g | Vitamin A: 275IU | Calcium: 38mg | Iron: 0.05mg