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cranberry icebox cake fi

Cranberry Ice Box Cake Recipe

A cranberry icebox cake recipe that is the perfect, make-ahead dessert for the holiday season. Easy to serve, festive, and pretty!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 21 minutes
Servings 9 servings


  • 8 oz. cream cheese softened
  • 14 oz. can sweetened condensed milk
  • 1 cup frozen cranberry juice cocktail concentrate thawed
  • 16 oz. container Cool Whip or Cool Whip Lite
  • 1 box graham crackers
  • sprinkles/fresh cranberries and mint for garnish


  • In a large mixing bowl combine the cream cheese and sweetened condensed milk. Beat for 1 to 2 minutes until very smooth.
  • Add the cranberry juice concentrate and mix again.
  • Fold in almost the whole container of Cool Whip. Mix until all combined.
  • In a 8 x 8 or 9 x 9 pan, spoon a thin layer of the Cool Whip mixture.
  • Top with a layer of graham crackers.
  • Repeat this process until you have 4 or 5 layers of graham crackers, ending with the Cool Whip mixture.
  • Refrigerate 6 hours or overnight is best.
  • Run a sharp knife under very hot water for easier cutting.
  • Garnish with holiday sprinkles or mint with fresh cranberries.


Using an 8 x 8 pan, I got five layers of graham crackers with a little bit of filling left over. For a 9 x 9 inch pan, plan on getting four layers.