No-Bake Strawberry Cheesecake Ice Box Cake

A deliciously simple layered icebox cake made with graham crackers, a creamy vanilla "cheesecake" layer, and fresh strawberries. Easy to make and devour.

Prep Time 15

Total Time 1 15

Servings

Calories 179kcal

Author Sandra

Ingredients

1 package graham crackers
1 cup heavy cream (or sub 1 cup Cool Whip in place of heavy cream, vanilla and sugar, and skip step 2.)
1/4 cup powdered sugar
1 tsp vanilla extract
2 3.4 oz boxes of instant vanilla pudding
3 cups milk
8 ounces cream cheese (we use 1/3 less fat-cream cheese)
2 lbs. fresh strawberries - remove stem slice or dice and toss in 2 tablespoon of sugar if desired

Instructions

Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break them into small pieces to cover the bottom.
Prepare whipped topping using a hand mixer and whisking heavy cream until you have soft peaks. Gently fold in powdered sugar and vanilla, and whisk again until stiff peaks form. Set aside.
In a large bowl mix together 2 boxes of pudding mix with 3 cups of milk. Beat until well combined. Then add in cream cheese and beat until well combined and smooth. Gently fold in the prepared whipped cream or Cool Whip.
Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1/2 of the strawberries.
Top strawberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step.
Repeat with pudding and strawberries.
Cover with plastic wrap or foil & place in fridge for 4-6 hours to chill and allow pudding to set.

Notes

Recipe adapted from Boston Cream Pie Ice Box Cake

Nutrition