Strawberry Cream Cheese Icebox Cake
A delightful no-bake dessert featuring layers of graham crackers, cream cheese, and sweet strawberries. Perfect for any occasion, this creamy, refreshing treat is easy to make and even easier to enjoy!
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• Prep Time25minutes mins
• Cook Time0minutes mins
• Chill Time8hours hrs
• Total Time25minutes mins
• CourseDessert, No-Bake
• CuisineAmerican
• Servings12 slices
• Calories350 kcal
Ingredients
• 2 pounds strawberries rinsed, dried, and sliced
• 2 sleeves graham crackers
• 1 package cream cheese 8-ounce, softened
• 1 can sweetened condensed milk 14-ounce
• 2 packages instant cheesecake pudding mix 3.4 ounces each
• 3 cups milk
• 1 carton Cool Whip 12-ounce, divided
Instructions
1. Rinse and dry the strawberries, then slice them into 1/4-inch pieces. Set aside.
2. Line the bottom of a 13x9-inch baking dish with a layer of graham crackers.
3. In a large bowl, beat the softened cream cheese and sweetened condensed milk until smooth. Add the pudding mix and milk, then beat for 4-5 minutes until thick. Fold in 2 cups of Cool Whip.
4. Spread half of the cream cheese mixture over the graham crackers. Layer half of the sliced strawberries on top. Add another layer of graham crackers, followed by the remaining cream cheese mixture and another layer of strawberries.
5. Cover the dish with plastic wrap and refrigerate for 6 to 8 hours, allowing the layers to set.
6. Before serving, spread the remaining Cool Whip over the cake and sprinkle with crushed graham cracker crumbs. Serve chilled.
Notes
For a twist, try adding a layer of sliced bananas or drizzling chocolate sauce over the top before serving!
Nutrition
Calories: 350kcal
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