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Irresistible Strawberry Cream Cheese Icebox Cake

Ingredients  

  • 20 sheets graham crackers about 2 1/2 sleeves
  • 16 ounces cream cheese softened
  • 14 ounces sweetened condensed milk canned
  • 3.4 ounce instant cheesecake pudding mix must be instant, dry mix
  • 1 ½ cups milk
  • 8 ounces whipped topping thawed, like Cool Whip
  • 1 ½ pounds fresh strawberries sliced

Instructions

  • To a large bowl add the cream cheese and sweetened condensed milk. With an electric mixer, whip together cream cheese and sweetened condensed milk until smooth.
  • Add instant pudding and milk to the cream cheese mixture. Whip with an electric mixer until smooth and thick.
  • Fold in the whipped topping into the cream cheese mixture with a silicone spatula and mix until just combined.
  • Lay graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Pour about 1/3 of the cream cheese filling over the graham crackers and smooth with a spatula until even. Add a single layer of strawberry slices over the cream cheese filling in the pan.
  • Repeat the layering of graham crackers, cream cheese filling and strawberries two more times, each time using 1/3 of the cream cheese mixture.  On the top cream cheese mixture, add the prettiest strawberry slices for the last layer.
  • Refrigerate the icebox cake for 6-8 hours or overnight. Graham crackers will be soft, and the cream cheese mixture will have thickened and become more firm. Slice the cake and enjoy!