Recipe Name: Strawberry Cream Cheese Icebox Cake

This Strawberry Cream Cheese Icebox Cake is a delightful, no-bake dessert that’s perfect for any occasion. It features layers of graham crackers, creamy cheesecake filling, and fresh strawberries, creating a luscious and refreshing treat.

Why You’ll Love This Recipe:

You’ll love this recipe because it’s incredibly easy to make, requires no baking, and offers a perfect balance of sweetness and creaminess. It’s a crowd-pleaser and a great option for gatherings or potlucks.

INGREDIENTS

  • 2 pounds strawberries
  • 2 sleeves graham crackers
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 2 (3.4 ounce) packages instant cheesecake flavored pudding
  • 3 cups milk
  • 1 (12-ounce) carton Cool Whip, divided

DIRECTIONS

  1. Clean and slice the strawberries to about 1/4-inch thickness; set them aside. This step should be done first as the cream cheese mixture will start to set up quickly once it’s mixed.
  2. Line the bottom of a 3-quart 13×9-inch baking dish with graham crackers; set aside. If needed, break the seventh cracker to fill in the remaining space.
  3. In a large bowl, combine the cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth and creamy. Add the pudding mixes and milk, then continue mixing on low for 4 to 5 minutes or until the mixture starts to thicken. Fold in 2 cups of Cool Whip until smooth.
  4. Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberry slices over the cream cheese mixture. Top the strawberries with another layer of graham crackers, then cover with the remaining cream cheese mixture. Top the cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours.
  5. When ready to serve, if the strawberries release some moisture after sitting in the fridge, soak it up with a clean paper towel before topping with Cool Whip and graham cracker crumbs. Then, top with the remaining Cool Whip. Crush the remaining graham crackers and sprinkle the crumbs over the Cool Whip.

Prep Time: 20 minutes
Refrigeration Time: 6-8 hours
Total Time: 6 hours 20 minutes
Servings: 12
Kcal: 320 per serving

STORAGE


Store the prepared cake covered in the refrigerator for up to 3 days.

RECIPE TIPS

  • For a twist, try using different fruits like raspberries or blueberries.
  • You can also experiment with different pudding flavors for a unique taste.
  • Ensure the cake is thoroughly chilled for the best texture and flavor.

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