With ingredients you already have on hand, making this blackberry cake is simple. Excellent for a picnic or party. When the cake is turned upside-down, the berries and juice pour down the edges of the cake plate, so use one that is wider than the cake. When finished, it looks stunning!
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 ½ cups finely crushed buttery crackers (such as Ritz®)
- ½ cup unsalted butter, melted
- 1 ¼ cups milk
- 2 (3.4 ounce) packages instant coconut cream pudding mix
- ½ gallon vanilla ice cream, softened
- 1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed
Instructions
- Mix 1 1/2 cups of cracker crumbs and butter together and press into the bottom of a glass or foil pan. Reserve remaining 1 cup of crumbs for topping.
- Mix milk and pudding mixes together in a large bowl. Mix in softened ice cream. Pour over crust, top with whipped topping and reserved cracker crumbs. Cover and freeze, at least 2 hours.
- Remove from the freezer and allow to thaw. Cut into 24 pieces.
- I usually double this for large functions. You can feed the crowd with it.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 181 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this dessert for years. It’s super easy and super good. The coconut cream is my favorite, but you can change up the pudding and ice cream flavors to suit your tastes. This is a huge hit at parties and potluck dinners. A real keeper!