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Strawberry Cream Cheese Icebox Cake

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  • 2 lb. fresh strawberries, washed and sliced
  • 2 sleeves graham crackers
  • 1 – 8 oz. package cream cheese, at room temperature
  • 1 – 14 oz. can sweetened condensed milk
  • 2 – 3.4 oz. packages instant cheesecake flavored pudding
  • 3 cups milk

1 – 12 oz. carton whipped topping, divided


  • Creamy Base Preparation: In a large mixing bowl, beat the room temperature cream cheese until smooth and free of lumps. Gradually add the sweetened condensed milk and continue beating until well combined.
  • Pudding Mixture: In a separate bowl, whisk together both packages of instant cheesecake flavored pudding and the 3 cups of milk until the mixture thickens. Gently fold in half of the whipped topping to this pudding mixture.
  • Layering: Begin the assembly in a 9×13 inch dish. Start by placing a single layer of graham crackers at the bottom. Spread half of the cream cheese mixture over the graham crackers, followed by half of the pudding mixture. Add a generous layer of sliced strawberries.
  • Repeat: Lay another layer of graham crackers over the strawberries. Spread on the remaining cream cheese mixture followed by the remaining pudding mixture. Top with another generous layer of sliced strawberries.
  • Final Touch: Spread the remaining half of the whipped topping over the strawberries, creating a smooth surface. For an added touch of elegance, you can garnish with a few strawberry slices or even a sprinkle of crushed graham crackers.
  • Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This will allow the graham crackers to soften and all the flavors to meld together.
  • Serve and Enjoy: Once chilled, slice into squares and serve. Enjoy the creamy, fruity, and crunchy layers of this delightful summer treat!

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