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.
Kate M. / The Green Loot
graham crackers / vanilla biscuits
(store-bought or homemade)
(dairy free) to top
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.
I used this
glass food container
from IKEA. It's the perfect size for 2 person.
Recipe by The Green Loot