No-Bake Fruit and Nut Icebox Cake Recipe
A delicious and easy no-bake icebox cake layered with whipped cream, fresh fruit, and graham crackers, chilled overnight for a creamy, refreshing dessert perfect for summer or any occasion.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: Approximately 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Whipped Cream Mixture
- 3 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Fruit
- 2 pounds fresh fruit, peeled and sliced (about 4 cups) – choose soft, juicy varieties like strawberries, bananas, kiwi, mango, raspberries, blueberries, or peaches
Other
- 25 to 30 graham crackers (from about 4 sleeves)
- 2/3 cup chopped nuts or additional fruit, for garnish
Instructions
- Beat the cream until stiff peaks form. In a stand mixer bowl with the whisk attachment (or using a hand mixer or whisk), combine the heavy cream, powdered sugar, vanilla extract, and salt. Beat on low speed gradually increasing to high speed until the cream holds stiff peaks, which means it should stand up firmly without collapsing.
- Divide the whipped cream into four portions. Use a spatula to scoop and separate the whipped cream into 4 roughly equal parts for layering.
- Prepare the baking dish base layer. Smear a small spoonful of whipped cream evenly over the bottom of a 9×13-inch baking dish to help the first layer of graham crackers stick in place.
- Add the first layer of graham crackers. Arrange graham crackers in a single tight, even layer over the cream, breaking crackers as needed to cover the bottom completely.
- Spread whipped cream on the graham crackers. Gently spread one-quarter of the whipped cream evenly over the graham cracker layer.
- Add one-third of the sliced fruit. Distribute approximately 1 1/3 cups of the fresh fruit evenly over the whipped cream layer.
- Layer the second set of graham crackers. Cover the fruit with another full layer of graham crackers.
- Repeat cream and fruit layering. Spread another quarter of the whipped cream over the second cracker layer and then top with another third of the fruit evenly.
- Add the third graham cracker layer. Place a third full layer of graham crackers atop the fruit and then spread another quarter of the whipped cream evenly on them.
- Top with remaining fruit. Distribute the last third of the sliced fresh fruit over this cream layer, completing three layers each of crackers, cream, and fruit.
- Finish with the final layer of crackers and cream. Add the fourth and final layer of graham crackers and spread the remaining whipped cream over the top evenly. Optionally, swirl the cream into a decorative pattern with a spatula or spoon.
- Garnish and chill. Sprinkle chopped nuts or additional fruit over the top as garnish. Cover the dish loosely with plastic wrap and refrigerate for at least 2 hours or preferably overnight, allowing the cake to set and the flavors to meld. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs.
Notes
- Storage: Best enjoyed within 2 days for optimal texture, as the cake can become soggy after 2–3 days, especially with juicy fruits.
- Fruit choices: Use any soft and juicy fruits such as sliced bananas, strawberries, kiwi, mango, raspberries, blueberries, or peaches for best flavor and texture.