This berry ice box cake might just be the perfect treat for your Fourth of July parties.

Yield: 8 servings

Ingredients

Large box (1.5 ounce) sugar-free, fat-free instant vanilla pudding mix

2 teaspoons vanilla extract

2.5 cups 1% or skim milk

4 ounces 1/3 less fat block cream cheese, room temperature

6 sheets graham crackers roughly crumbled

1.5 cups lite whipped topping

1 cup fresh blackberries

1 cup fresh raspberries

½ cup fresh blueberries

Directions

1. Prepare instant pudding with 2.5 cups milk and 2 teaspoons vanilla extract. Set aside.
2. In a separate bowl, whisk the room temperature cream cheese until smooth, then add in the prepared pudding. Whisk to combine.
3. Place roughly crumbled graham crackers in bottom of springform pan.
4. Top with cream cheese/pudding mixture.
5. Arrange berries on top.
6. Place in refrigerator and allow to sit for at least one hour.
7. When ready to serve, release from springform pan and slice into 8 servings.

Nutrition Facts (per serving)

Calories: 184

Total fat: 6.5 g

Carbohydrates: 27.6 g

Dietary fiber: 2.6 g

Sodium: 357.2 mg

Sugar: 11.4 g

Protein: 4.6 g