Strawberry Icebox Cake is an easy-to-make, no bake dessert featuring layers of cheesecake and pudding filling between layers of graham crackers and fresh juicy strawberries, topped with fresh whipped cream.
Course Dessert
Cuisine American
Keyword Strawberry Icebox Cake
Prep Time 20 minutesminutes
Chill Time 9 hourshours
Total Time 9 hourshours20 minutesminutes
Servings 16servings
Calories 321kcal
Author Michelle
Ingredients
2boxes(3.5 ounces each) instant vanilla pudding
2¾cupsmilk
8ouncescream cheesesoftened
¼cupbutter softened
⅔cuppowdered sugar
1tub(8 ounces) whipped topping
2 to 3sleeves graham crackers
2poundsstrawberriessliced
2cupsheavy whipping cream
¼cuppowdered sugar
1teaspoonvanilla
Strawberries for topping or garnish
Instructions
In a small bowl, combine pudding and milk. Stir and set aside.
In a separate bowl, cream together cream cheese, butter, and powdered sugar.
Add the pudding mixture to the cream cheese mixture and beat to combine.
Fold in whipped topping.
In a deep 9"x13" baking dish, layer ⅓ of the graham crackers. Spread half the pudding mixture on top, being sure to spread all the way to the edges to seal. Add half of the strawberry slices. Repeat layers until all ingredients are used. (3 graham cracker layers, 2 pudding and strawberry layers in between).
Put plastic wrap over dish and put in fridge for about 30 to 60 minutes to allow pudding to set.
After that time, add heavy cream, powdered sugar, and vanilla to a large mixing bowl. Whip until stiff peaks form. Spread evenly on cake.
Cover and chill for 8 hours or up to 24 hours.
Before serving, garnish with addition strawberries if desired.
Video
Notes
Instead of graham crackers, you can use shortbread cookies, Oreos, Nilla wafers, or chocolate wafers.
To make gluten free, use gluten free graham crackers or cookies!
Storage: Store leftovers covered tightly in the refrigerator for up to 5 to 7 days.