How long should I refrigerate the Strawberry Icebox Cake?

For the best results, the Strawberry Icebox Cake should be refrigerated for at least 6-8 hours, or ideally overnight. This allows the filling to set and the graham crackers to absorb the creamy mixture, creating a deliciously smooth texture.

Can I use frozen strawberries instead of fresh ones?

It is recommended to use fresh strawberries for this recipe as frozen strawberries can release excess moisture, making the cake soggy. If you only have frozen strawberries, make sure to pat them dry thoroughly before using them in the cake.

How can I make this cake ahead of time?

This Strawberry Icebox Cake is perfect for making ahead! You can prepare the entire cake the night before or even a couple of days in advance. Just make sure to cover it well and refrigerate it until ready to serve.

Can I freeze the Strawberry Icebox Cake?

Yes, you can freeze this cake! Wrap the pan in plastic wrap and aluminum foil, then freeze overnight. When you're ready to serve, allow the cake to thaw for 30-40 minutes at room temperature before slicing and enjoying.

Strawberry Icebox Cake – Easy No-Bake Delight (No-Bake)

Name: Strawberry Icebox Cake
Prep time: 10 min
Total time: PT-487812H59M32S
Cuisine: American
Ingredients: 3 boxes Instant cheesecake pudding dry powder (3.4 oz each); 4 cups Whole milk (cold); 2 cups Cool Whip (full fat); 1 box Graham crackers (14.4 oz); 3-4 cups Fresh strawberries (washed, diced, and patted dry)

Description

Strawberry Icebox Cake is a simple, no-bake dessert made with layers of graham crackers, creamy pudding filling, and fresh strawberries. This cake is perfect for a summer treat, offering a refreshing and delicious flavor combination with minimal effort in the kitchen.

Ingredients

Scale

3 boxes Instant cheesecake pudding dry powder (3.4 oz each)
4 cups Whole milk (cold)
2 cups Cool Whip (full fat)
1 box Graham crackers (14.4 oz)
3-4 cups Fresh strawberries (washed, diced, and patted dry)

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Instructions

In a large mixing bowl, whisk together the instant cheesecake pudding mix and cold milk until it thickens and becomes smooth.
Gently fold in the Cool Whip until fully combined.
Line the bottom of a 9×13-inch pan with graham crackers, covering it completely.
Spread a third of the pudding mixture over the graham crackers, smoothing it out evenly.
Place a layer of fresh strawberries on top of the pudding mixture.
Add another layer of graham crackers, followed by more pudding mixture and more strawberries.
Finish with a final layer of graham crackers, then the remaining pudding mixture and the rest of the strawberries on top.
Cover and refrigerate for 6-8 hours, or preferably overnight, to allow the cake to set.
Slice and serve chilled.

Notes

For a dairy-free version, use a non-dairy pudding mix and coconut whipped cream.
Ensure that the strawberries are well-dried to prevent excess moisture in the cake.
For best results, make this cake a day ahead to allow the graham crackers to fully soak in the creamy filling.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 27g
Sodium: 481mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 8mg