Strawberry Cream Cheese Icebox (Printable Version)
A layered no-bake dessert with graham crackers, cream cheese filling, and fresh strawberries that chills to perfection overnight.
# Ingredients:
→ Base and Filling
01 -
20 sheets graham crackers (about 2 1/2 sleeves)
02 -
16 ounces cream cheese, softened
03 -
14 ounces canned sweetened condensed milk
04 -
3.4 ounce instant cheesecake pudding mix (dry mix only)
05 -
1 ½ cups milk
06 -
8 ounces whipped topping, thawed (like Cool Whip)
→ Fruit Layer
07 -
1 ½ pounds fresh strawberries, sliced
# Steps:
01 -
In a large bowl, combine the softened cream cheese and sweetened condensed milk. Using an electric mixer, whip until smooth and well incorporated.
02 -
Add the instant pudding mix and milk to the cream cheese mixture. Whip with an electric mixer until the mixture thickens and becomes smooth.
03 -
Using a silicone spatula, gently fold the whipped topping into the cream cheese mixture until just combined, maintaining the light texture.
04 -
Line the bottom of a 9×13 baking dish with graham cracker sheets to form a complete layer. Pour approximately 1/3 of the cream cheese filling over the crackers and smooth with a spatula. Arrange a single layer of strawberry slices over the cream cheese filling.
05 -
Repeat the layering process twice more: graham crackers, 1/3 of cream cheese filling, and strawberries. For the final top layer, arrange the most attractive strawberry slices for visual appeal.
06 -
Refrigerate the icebox cake for 6-8 hours or overnight. During this time, the graham crackers will soften, and the cream cheese mixture will set firmly. Slice and serve chilled.
# Notes:
01 -
The pudding mix must be instant variety and used as dry mix, not prepared.
02 -
Allow cream cheese to fully soften at room temperature for easier mixing and smoother texture.