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)
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