Strawberry Cream Cheese Icebox Cake
Creamy, juicy, and impossibly easy, this Strawberry Cream Cheese Icebox Cake is a summer showstopper that feels indulgent without any fuss.
Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Dish
Ingredients
Ingredients
- 2 lb. Strawberries Washed, hulled, and sliced about 1/4 inch thick.
- 2 sleeves Graham Crackers About 14–16 full sheets, broken as needed to fit a 13x9 inch pan.
- 1 package Cream Cheese 8 oz., room temperature.
- 1 can Sweetened Condensed Milk 14 oz.
- 2 packages Instant Cheesecake Flavored Pudding Mix 3.4 oz. each.
- 3 cups Milk Cold, for pudding mixes.
- 1 carton Whipped Topping 12 oz., 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. Break crackers to fit snugly without large gaps.
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until smooth, about 2–3 minutes with an electric mixer on medium.
- Add the instant cheesecake pudding mix and cold milk. Beat on low speed until the mixture thickens, about 4–5 minutes.
- Fold in 2 cups of the whipped topping until the filling is fluffy and evenly combined.
- Spread half of the cream mixture evenly over the graham cracker layer.
- Arrange a layer of sliced strawberries over the cream, then add another layer of graham crackers on top.
- Repeat with the remaining cream mixture and a final layer of strawberries. Press layers gently.
- Cover the dish tightly with plastic wrap and refrigerate for 6–8 hours or overnight.
- Before serving, spread the remaining whipped topping over the top and sprinkle crushed graham crackers for garnish.
Notes
Use room-temperature cream cheese for a lump-free filling. Refrigerate overnight for firmer slices.