Strawberry cream cheese icebox cake layers creamy no-bake cheesecake and sliced strawberries for the ultimate summer dessert. This delicious dessert is a cross between a no-bake cheesecake and a strawberry shortcake.
Equipment
1 9x13 baking dish usually a 3 quart size
Ingredients
20sheetsgraham crackersabout 2 1/2 sleeves
16ouncescream cheesesoftened
14ouncessweetened condensed milkcanned
3.4ounceinstant cheesecake pudding mixmust be instant, dry mix
1 ½cupsmilk
8ounceswhipped toppingthawed, like Cool Whip
1 ½poundsfresh strawberriessliced
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 9x13 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!
Notes
I like to save the prettiest strawberries sliced for the top strawberries. Slices that look less pretty can be in a layer of strawberries inside the cake.