Strawberry Icebox Cake
Easy Strawberry Icebox Cake with layers of creamy cheesecake pudding, fresh strawberries, and graham crackers. No baking required and perfect for any season.
Ingredients
- 3 boxes instant cheesecake pudding mix 3.4 oz each; can substitute vanilla pudding if desired
- 4 cups cold whole milk
- 2 cups full-fat Cool Whip
- 1 box graham crackers 14.4 oz
- 3 to 4 cups fresh strawberries washed, diced, and patted dry
Instructions
Step 1: Make the Cheesecake Filling
- In a large mixing bowl, combine the pudding mix and cold milk.
- Whisk until smooth and slightly thickened.
- Gently fold in the Cool Whip until fully incorporated. Set aside.
Step 2: Layer the Cake
- Line the bottom of a 9×13-inch baking dish with graham crackers to fully cover the surface.
- Spoon about one-third of the pudding and Cool Whip mixture over the graham crackers and spread evenly with a spatula.
- Scatter a layer of diced strawberries on top.
- Add another layer of graham crackers over the strawberries, then spread more pudding mixture and sprinkle more strawberries on top.
- Repeat for a third layer, finishing with the remaining pudding mixture and strawberries.
Step 3: Chill
- Cover the dish with plastic wrap.
- Place in the refrigerator for 6 to 8 hours, or overnight, to allow the layers to set and the graham crackers to soften.
Step 4: Serve
- Remove the cake from the refrigerator and slice into squares.
- Serve chilled and enjoy the creamy, strawberry-filled layers.