Strawberry Cream Cheese Icebox Cake Recipe
This no-bake Strawberry Cream Cheese Icebox Cake is a delightful dessert that’s perfect for any occasion. It’s easy to assemble, requiring no baking, and is a crowd-pleaser with its layers of creamy filling, juicy strawberries, and crunchy graham crackers.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Strawberries | 2 lb |
| Graham crackers | 2 sleeves |
| Cream cheese, room temperature | 1 (8 oz) package |
| Sweetened condensed milk | 1 (14 oz) can |
| Instant cheesecake flavored pudding mix | 2 (3.4 oz) packages |
| Milk | 3 cups |
| Whipped topping | 1 (12 oz) carton |
Instructions:
- Prepare Strawberries: Wash strawberries, remove tops, and slice 1/4 inch thick. Set aside.
- Prepare Base: Line the bottom of a 13×9 inch baking dish with graham crackers.
- Make the Filling:
- In a large bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
- Add pudding mix and milk, and mix on low speed for 4-5 minutes, or until the mixture thickens.
- Fold in 2 cups of whipped topping until combined.
- Layer the Cake:
- Pour half of the cream cheese mixture over the graham crackers.
- Arrange a single layer of strawberry slices over the cream cheese mixture.
- Top with another layer of graham crackers.
- Pour the remaining cream cheese mixture over the graham crackers.
- Top with another layer of strawberries.
- Chill: Cover and refrigerate for 6-8 hours.
- Serve: Before serving, top with the remaining whipped topping. Crush the remaining graham crackers and sprinkle over the top.
