This Vegan Icebox Cake is made with vanilla pudding, blueberries and peaches. The perfect, super easy, no-bake Summer dessert you need right now.
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Servings 2
Author Mira M.
Ingredients
5ozgraham crackers / vanilla biscuits(~140g)
1 1/2cupvanilla pudding(store-bought or homemade)
1cupfresh blueberries
2mediumpeachesthinly sliced
2tspmaple 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.