Collected Recipe · Untested · Printable
Vegan Vanilla Icebox Cake with Blueberries & Peaches
A layered, no-bake dessert with vanilla pudding, fruit, and biscuits, chilled until the layers soften.
- Servings
- 2 (source)
- Prep time
- 10 minutes
- Chill time
- At least 14 hours or overnight
Ingredients
- 5 ounces (about 140 g) graham crackers or vanilla biscuits
- 1½ cups vanilla pudding, purchased or homemade (dairy-free for vegan version)
- 1 cup fresh blueberries
- 2 medium peaches, thinly sliced
- 2 teaspoons maple syrup
- Dairy-free whipped cream, for serving
Directions
- Coat the bottom of a small glass food container (about 34 ounces in capacity) with a thin layer of vanilla pudding, then cover with a layer of crackers or biscuits.
- Toss the blueberries with maple syrup in a separate bowl.
- Layer on more pudding, then arrange sliced peaches and blueberries over it.
- Continue building alternating layers until three cracker layers are in the dish.
- Cover and refrigerate overnight, for at least 14 hours, so the biscuits soften into a cake-like texture.
- Finish with dairy-free whipped cream and, if available, extra fruit before serving.
Collection Notes
Status: Collected for possible preparation or adaptation. The Hungry Canary cook has not reported making this particular icebox cake. No ingredient changes have yet been specified. For the cake to be vegan, select vegan-compatible biscuits, pudding, and whipped topping.
The original printed header gives 10 minutes prep and 15 minutes cook time despite describing this as a no-bake dessert; its directions additionally require a minimum 14-hour chill. This page treats that chilling time as essential and does not claim a 25-minute total.
Original Source
Recipe titled Vegan Vanilla Icebox Cake with Pudding, Blueberries & Peaches by Kate M. at The Green Loot. Original printout lists a 34-ounce IKEA glass food container and two servings. Directions have been reworded for this archive. This is a collected third-party recipe, not an original Hungry Canary creation.