Vegan Vanilla Icebox Cake with Pudding, Blueberries & Peaches
This Vegan Icebox Cake is made with vanilla pudding, blueberries and peaches. The perfect, super easy, no-bake Summer dessert you need right now.
Servings: 2
Ingredients
- 5 oz graham crackers / vanilla biscuits (~140g)
- 1 1/2 cup vanilla pudding (store-bought or homemade)
- 1 cup fresh blueberries
- 2 medium peaches thinly sliced
- 2 tsp maple syrup
- whipped cream (dairy free) to top
Instructions
- Spread a very thin layer of vanilla pudding onto the bottom of a 34 oz IKEA glass food container (link in notes), then top with an even layer of graham crackers or vanilla cookies.
- Mix the blueberries with the maple syrup in a small separate bowl.
- Spread more vanilla pudding on top of the cookies, then place the peach slices and blueberries evenly.
- Repeat the layering process until you have 3 layers of crackers.
- Refrigerate the cake overnight or for at least 14 hours.
- When serving, top with whipped cream and more berries/peach slices.
Notes
I used this glass food container from IKEA. It's the perfect size for 2 person.