This heavenly, perfectly sweet with fresh strawberries no-bake dessert is nothing but love! Layers of goodness in one gorgeously delish cake. A decadent dessert that is perfect to serve to picnics and barbeque. This is an amazingly light summer dessert that is most loved by many. Yet another of the many fabulous no-bake desserts that I am madly in love with. Graham crackers, cheesecake pudding, and fresh strawberries beautifully layered to make this refreshing Strawberry Cream Cheese Icebox cake.
INGREDIENTS
2 lb. strawberries
2 sleeves graham crackers
1 8 oz. pkg. cream cheese, room temperature
1 14 oz. can sweeten condensed milk
2 3.4 oz. pkg. instant cheesecake flavored pudding
3 cups of milk
1 12 oz. carton whipped topping, divided
HOW TO MAKE STRAWBERRY CREAM CHEESE ICEBOX CAKE
Step 1:Wash the strawberries, then, cut off the tops. Slice the strawberries into 1/4-inch thick. Set aside.
Step 2: With graham crackers, line the bottom of a 3-quart 13 x 9-inch baking dish. Set aside.
Step 3: In a large bowl, add the cream cheese and sweetened condensed milk. Using a mixer, beat until smooth and creamy.
Step 4: Add in the pudding mixes, then, the milk and beat continuously for about 4 to 5 minutes on low speed until the mixture begins to thicken before folding in 2 cups of whipped topping.
Step 5: Spoon half of the cream mixture on top of the graham crackers.
Step 6: Over the cream cheese mixture, arrange a single layer of the sliced strawberries. Then, top them with one more layer of graham crackers. Pour the rest of the cream cheese mixture over the graham.
Step 7: Lastly, another layer of strawberries on top of the cream cheese mixture.
Step 8: Place inside the fridge, covered, for about 6 to 8 hours.
Step 9: When ready to serve, top with the rest of the whipped topping.
Step 10: And crush the rest of the graham crackers. Sprinkle on top of the whipped topping.
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