A refreshing, no-bake dessert layered with sweet strawberries, luscious cheesecake filling, and crisp graham crackers.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh strawberries | 2 lb. |
| Graham crackers | 2 sleeves (about 18–20 full sheets) |
| Cream cheese (softened) | 1 (8 oz) package |
| Sweetened condensed milk | 1 (14 oz) can |
| Instant cheesecake flavored pudding mix | 2 (3.4 oz) packages |
| Cold milk | 3 cups |
| Whipped topping (like Cool Whip), thawed | 1 (12 oz) container |
Prep Time:
- Active prep: 25 minutes
- Chilling time: Minimum 6–8 hours (overnight recommended)
Instructions:
1. Prepare Strawberries & Baking Dish
- Wash and dry all strawberries.
- Hull (remove the green tops) and slice them into ¼-inch thick slices. Set aside.
- Line the bottom of a 13×9-inch (3-quart) baking dish with a single layer of graham crackers. Break them as needed to fit the edges.
2. Make the Cream Cheese Base
- In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk using an electric mixer (medium speed) until the mixture is smooth, lump-free, and creamy.
- Tip: Scrape down the sides of the bowl as you go to ensure even mixing.
3. Add Pudding & Milk
- Add both packages of cheesecake pudding mix and pour in 3 cups of cold milk.
- Beat the mixture on low speed for 4–5 minutes, until it begins to thicken into a silky pudding consistency.
4. Fold in Whipped Topping
- Add 2 cups of whipped topping to the cream cheese pudding mixture.
- Use a spatula to gently fold the topping in. Avoid overmixing—just enough to fully combine and lighten the texture.
Layer the Icebox Cake:
5. First Layer of Filling
- Spread half of the cream cheese mixture evenly over the graham crackers in the baking dish.
6. First Strawberry Layer
- Arrange half of the sliced strawberries in a single, even layer over the cream cheese filling.
7. Second Graham Cracker Layer
- Place another full layer of graham crackers on top of the strawberries, pressing them down gently to settle into the filling.
8. Second Layer of Filling
- Pour and spread the remaining cream cheese mixture over the second graham cracker layer.
9. Final Strawberry Layer
- Use the rest of your strawberry slices to cover the top evenly.
Chill and Set
- Cover tightly with plastic wrap or foil.
- Refrigerate for at least 6–8 hours (or ideally overnight) to allow the graham crackers to soften and absorb flavor.
- Tip: Longer chilling makes for easier slicing and a more cake-like texture.
🎉 Serve and Garnish
10. Add Final Toppings
- Before serving, spread the remaining whipped topping (about 1–1½ cups) evenly over the top.
- Crush 1–2 graham crackers and sprinkle crumbs over the whipped topping for added texture and a lovely finish.
11. Slice and Enjoy
- Slice into squares with a sharp knife, wiping clean between cuts for the neatest presentation.
- Serve chilled and store leftovers in the fridge for up to 3 days.
Optional Add-Ins & Variations
- Fresh mint leaves or a light drizzle of strawberry syrup for garnish.
- Swap strawberries for a mix of berries like raspberries and blueberries for a patriotic twist.
- Add lemon zest to the cream cheese mixture for a brighter flavor.
- Use chocolate graham crackers for a chocolate-strawberry version.
Tips for Success
- Make sure your cream cheese is fully softened to avoid lumps in the filling.
- Use instant pudding mix, not cook-and-serve—this ensures the right consistency without stovetop prep.
- If you want extra height, double the recipe and use a deep 13×9 pan or a trifle bowl for a layered presentation.
Why You’ll Love This Dessert
- No baking required
- Great for spring and summer gatherings
- Feeds a crowd and stores well
- Refreshing, creamy, fruity, and just sweet enough
