Strawberry Cream Cheese Icebox Cake
This no-bake dessert features layers of juicy strawberries, creamy filling, and graham crackers that transform into a cake-like texture.
Servings: 12 servings
Calories: 380kcal
Equipment
- 13x9 inch baking dish
- Mixing Bowl
Ingredients
Ingredients
- 2 lb Strawberries, sliced Use ripe strawberries for best flavor.
- 2 sleeves Graham crackers
- 8 oz Cream cheese, room temperature
- 14 oz Sweetened condensed milk
- 2 packages Instant cheesecake flavored pudding mix (3.4 oz each)
- 3 cups Milk
- 12 oz Whipped topping, divided
Instructions
- Wash, hull, and slice strawberries about 1/4 inch thick. Set aside.
- Line the bottom of a 13x9 inch baking dish with graham crackers.
- In a large bowl, beat cream cheese and sweetened condensed milk until smooth.
- Add pudding mixes and milk, beat on low until thickened (4-5 minutes).
- Fold in 2 cups of whipped topping until fluffy and combined.
- Spread half of the cream mixture over graham layer, add sliced strawberries, then more graham crackers.
- Repeat with remaining cream mixture and strawberries.
- Cover and refrigerate for 6–8 hours or overnight.
- Before serving, spread remaining whipped topping and sprinkle crushed graham crackers on top.
Notes
Chill at least 6 hours for cake-like texture. Can be frozen for up to a month.
Nutrition
Calories: 380kcal | Fat: 19g