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Prep Time: 20 mins

Cook Time: 5 hours in fridge

Serves: 9


1 pint (2 cups) Cass Clay Heavy Whipping Cream, separated

½ tsp Pure Vanilla Extract

3.4 oz Instant Vanilla Pudding Mix

1 cup Vanilla Ice Cream, tempered

Honey Graham Crackers (approx. 14 graham cracker sheets)

1 cup Strawberries (rinsed), chopped

1 cup Blueberries (rinsed)

1 cup Raspberries (rinsed)

How to

1. Pour entire pint of Cass Clay Heavy Whipping cream into a chilled mixing bowl and beat with electric mixer with chilled whisk attachments until soft peaks form (be careful not to over-beat).

2. Fold in ½ tsp vanilla extract.

3. Separate whipped cream in half, placing half of the heavy whipped cream in the fridge and keep remaining half in mixing bowl.

4. In mixing bowl with heavy whipping cream, fold in vanilla pudding mix and tempered vanilla ice cream until smooth.

5. In an 8”x8” pan (preferably a glass or ceramic baking dish), place a layer of graham cracker sheets until the bottom of the pan is covered.

6. Dollop a layer of the whipped cream / vanilla pudding / ice cream mixture (using 1/3 of the mix) on top of the graham crackers evenly.

7. Add 1/3 of the strawberries, blueberries, and raspberries.

8. Repeat the graham cracker sheets layer followed by the whipped cream / vanilla pudding / ice cream layer, followed by the berries 2 more times until there are 3 layers total.

9. Place the plain whipped cream that was set aside in the fridge on top of the final layer.

10. Refrigerate overnight or at minimum 5 hours before serving. Enjoy!