Looking for the perfect summer dessert? This easy no-bake strawberry cream cheese icebox cake is exactly the recipe you are looking for! Cool Whip, graham crackers, strawberries and cream cheese make for a light, fluffy and sweet dream cake.
Who’s ready for this 3-day weekend? (Me!) If you’re looking for something to bring to a Memorial Day cookout, or just want to make something fresh and yummy for your family, then boy, do I have a dessert for you!
To me, strawberries scream SUMMER. They are my favorite fruit and I’m always looking for new strawberry recipes to make, especially during this warm season. This is a recipe that my mom has made several times over the years, and it is definitely one of my favorites. This no-bake strawberry icebox cake recipe is the perfect summer dessert. The filling is fluffy and light, the strawberries are sweet and juicy, and the graham crackers give it the perfect crunch and texture. Plus it is so, so easy to make! (Note: it doesn’t take long to make, but it does need to be refrigerated for 6-8 hours before serving, so plan on making it ahead of time!)
I hope you enjoy this perfect summer dessert! [Thanks, Mom, for letting me share!]
- 2 lb. strawberries
- 2 sleeves graham crackers
- 8 oz. cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 (3.4 oz) boxes instant cheesecake pudding
- 3 cups milk
- 12 oz. Cool Whip
- Clean and slice strawberries (1/4 inch thick), set aside
- Line the bottom of a 13x9 dish with graham crackers
- Mix cream cheese and sweetened condensed milk in a large bowl with an electric hand mixer or stand mixer with whisk attachment. Mix until smooth
- Add pudding mixes and 3 cups milk and mix until it begins to thicken (about 4 minutes)
- Fold in Cool Whip
- Pour half of cream cheese mixture over graham crackers
- Arrange a layer of sliced strawberries over cream cheese mixture
- Top strawberries with another layer of graham crackers, then cream cheese mixture, then strawberries
- Refrigerate 6-8 hours
- Enjoy!
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Hello! I am going to try and make this for Mother’s Day. Wondering if would get too soggy if I made it the night before for around 3 the next day?
I don’t think it would get too soggy! I’ve made it in advance before and it is still delicious! Though please note that the longer it sits in the fridge, the more the strawberries release their juice. So if you wait to do anything, I’d say put the sliced strawberries on top the day of the event. But again, it still tastes just as good if you completely assemble it before. Your call!
Help! I can’t find 3.4 oz pudding mixes and thought I would try 6-1oz puddings…disaster…that stuff started clumping up to the mixer handle! Lol? How many 1 oz ones can I substitute? Thanks!
I’m wonder if this can be frozen?
It’s in the fridge now except for the top layer of strawberries. I ran out but will go to farmers market in am. To get more. Sadly, last days for homegrown. Season is too short. Will report back.