Arlo’s no-bake ice box cake

What you’ll need

• 3 ½ cups cold heavy cream

• ½ cup powdered sugar

• 2 tsp vanilla extract

• ¼ tsp salt

• About 30 graham cracker sheets

• 4 cups fruit (washed and sliced) 

Arlo’s fave: strawberries‍ + ‍blueberries

• Extra fruit or sprinkles  (Arlo votes sprinkles) 

• A stand/hand mixer and large bowl

• 9x13-inch baking dish

How to make it

1. Whip it up
   Beat cream, powdered sugar, vanilla, and salt. Start slow, then increase speed until the cream becomes fluffy and soft peaks form. Arlo tip:Stop mixing once it looks like a cloud

2. Create the base
   Spread a thin layer of cream across the bottom of your dish. This helps keep the crackers from sliding. 

3. Layer and build
   Add a single layer of graham crackers, breaking them as needed to fit. Spread a layer of whipped cream on top, then sprinkle on about 1 cup of fruit.

4. Repeat the fun
   Keep layering graham crackers, cream, and fruit until you reach the top of the dish. 

5. Top it off
   Finish with a final layer of whipped cream. Add sprinkles or extra fruit. 

6. Chill out
   Cover the dish and place it in the refrigerator for 2–3 hours to set. 

7. Serve and enjoy
   Slice and serve cold. Arlo tip:Enjoy within 2 days, unless you like soggy cake.

Easy swaps

• Try chocolate graham crackers  

• Use pudding as the filling 

• Make mini versions in cups or jars