STRAWBERRY CREAM CHEESE ICEBOX CAKE
Indulge in the Delight of a Strawberry Cream Cheese Icebox Cake
If you’re looking for a dessert that’s as beautiful as it is delicious, the Strawberry Cream Cheese Icebox Cake is a must-try! This no-bake marvel combines layers of creamy goodness with the fresh taste of strawberries, making it a perfect treat for any occasion. It’s easy to prepare and even easier to impress your friends and family with its stunning presentation.
Why You’ll Love This Recipe
You’ll fall in love with this recipe because it’s a breeze to make and doesn’t require an oven. The combination of cream cheese frosting and fresh strawberries creates a light yet indulgent dessert that’s both refreshing and satisfying. It’s perfect for warm weather gatherings and is sure to be a crowd-pleaser.
Kitchen Equipment You’ll Need
- 3-quart 13×9 baking dish
- Electric mixer
- Large mixing bowl
- Spatula
- Knife
- Cutting board
Ingredients
- 2 lb. strawberries
- 2 sleeves graham crackers
- 1 – 8 oz. package cream cheese, room temperature
- 1 – 14 oz. can sweetened condensed milk
- 2 – 3.4 oz. packages instant cheesecake flavored pudding
- 3 cups milk
- 1 – 12 oz. carton whipped topping, divided
Step-by-step Instructions
- Wash the strawberries, cut off the tops, and slice them 1/4 inch thick. Set aside.
- Line the bottom of a 3-quart 13×9 baking dish with graham crackers and set aside.
- In a large bowl, combine the cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth and creamy.
- Add the pudding mixes and milk, then continue mixing on low for 4-5 minutes or until the mixture starts to thicken.
- Fold in 2 cups of the whipped topping until smooth.
- Pour half of the cream cheese mixture over the graham crackers.
- Arrange a single layer of strawberry slices over the cream cheese mixture.
- Top the strawberries with another layer of graham crackers, then cover with the remaining cream cheese mixture.
- Top the cream cheese mixture with another layer of strawberries.
- Cover the dish and refrigerate for 6-8 hours.
- When serving, top with the remaining whipped topping. Crush any remaining graham crackers and sprinkle the crumbs over the top.
Tips for Success
- Ensure your cream cheese is at room temperature before mixing to achieve a smooth consistency.
- Allow the cake to chill for at least 6 hours for the best texture. Overnight refrigeration is even better for setting the layers firmly.
Additional Tips or Variations
You can add a splash of almond extract to the cream mixture for an extra hint of flavor. If you’re traveling with the cake, consider assembling it at your destination to maintain its fresh appearance.
Nutritional Highlights (Per Serving)
Calories: 350 | Protein: 6g | Fat: 18g | Carbohydrates: 42g | Sugar: 30g
Frequently Asked Questions (FAQ)
Can I use fresh whipped cream instead of whipped topping?
Yes, fresh whipped cream can be used as a substitute for a lighter, homemade touch.
How long will the cake last in the refrigerator?
The cake can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed within the first 24 hours.
Can I use different berries?
Absolutely! Blueberries or raspberries can also be added for variety.
Conclusion
This Strawberry Cream Cheese Icebox Cake is a delightful dessert that you’ll want to make again and again. Its simple preparation and stunning presentation make it a hit for any gathering. Give it a try and don’t forget to share your experiences and any creative variations you come up with!
