Make-Ahead Strawberry Cream Cheese Icebox Cake
Fresh strawberries, graham crackers, and a creamy cheesecake mixture come together in a chilled, make-ahead cake.
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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
- After rinsing and drying the strawberries, cut them into 1/4-inch slices and keep them nearby for layering.
- Arrange graham crackers across the bottom of a 13x9-inch baking dish.
- Use a large bowl to beat the softened cream cheese with the sweetened condensed milk until no lumps remain. Beat in the pudding mix and milk for 4–5 minutes, until thickened, then gently fold in 2 cups of Cool Whip.
- Cover the cracker base with half of the cream cheese filling, then arrange half of the strawberry slices over it. Repeat with another graham cracker layer, the rest of the filling, and the remaining strawberries.
- Place plastic wrap over the dish and chill it in the refrigerator for 6 to 8 hours so the layers can set.
- When ready to serve, cover the top with the remaining Cool Whip and scatter crushed graham cracker crumbs over it. Slice and serve cold.
Notes
Makes 12 slices and requires 6 to 8 hours in the refrigerator after assembly.
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