Delicious Strawberry Icebox Cake Recipe for Summer
Delicious No-Bake Strawberry Icebox Cake to Beat the Heat
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 500 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package instant cheesecake pudding mix (Can substitute with vanilla pudding mix)
- 2 cups whole milk (Use cold for best results)
- 8 ounces Cool Whip (Can be replaced with homemade whipped cream)
- 1 box graham crackers (Alternatives include Oreo or Nutter Butters)
- 2 cups fresh strawberries (Ensure fresh berries are patted dry)
Instructions
- In a large mixing bowl, add 1 package of instant cheesecake pudding mix and 2 cups of cold whole milk. Whisk for 2-3 minutes until smooth.
- Gently fold in 8 ounces of Cool Whip until fully integrated. Set aside.
- Arrange a layer of graham crackers on the bottom of a 9×13 inch pan.
- Spoon one-third of the creamy cheesecake filling over the graham crackers and spread evenly.
- Sprinkle chopped fresh strawberries over the creamy filling evenly.
- Add another layer of graham crackers, followed by another third of the pudding mixture and more strawberries. Repeat until all ingredients are used.
- Cover the cake tightly with plastic wrap and refrigerate for at least 6-8 hours, or overnight.
- For firmer texture, freeze the cake for a few hours, then thaw for 30-40 minutes before slicing.
Notes
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://quizsavor.com/strawberry-icebox-cake/