Strawberry Cream Cheese Icebox Cake

5 from 10 votes

Strawberry Cream Cheese Icebox Cake

This Strawberry Cream Cheese Icebox Cake has layers of juicy strawberries, luscious cream cheese filling, and tender graham crackers, this cake is a crowd-pleaser that's incredibly easy to make.

Prep Time15

Chill time8

Total Time8 15

Course: Dessert

Cuisine: American

Servings: 3-inch slices

Calories: 328kcal

Author: Jessica Burgess

Ingredients

1½ pound Fresh Strawberries
8 ounces Whipped Cream Cheese
12 Honey Graham Crackers
3.4 ounces Cheesecake Pudding Dry Instant Mix
2 cups Heavy Cream
8 ounces Cool Whip Thawed
1 teaspoon Vanilla Extract
¼ cup Powdered Sugar

Instructions

Prep strawberries: Wash and slice your strawberries into thin lengthwise slices and set them aside while you prepare the filling.
Mix pudding: In a large bowl, combine cheesecake pudding with heavy cream and mix well until it thickens.
Cream: Add cream cheese, powdered sugar, and vanilla extract to your pudding mixture and blend well using a mixer.
Add Cool Whip: Once the pudding cream cheese mixture is smoothly blended, mix in cool whip until creamy and smooth.
Add crackers: Place a layer of graham crackers evenly along the bottom of an ungreased 9x9 baking dish. You may have to break the graham crackers to make an even layer, which is ok.
Spread: Smooth half of the cream cheese mixture over the graham cracker layer as evenly as you can. Then arrange a layer of strawberry slices over the cream cheese mixture placing them as closely together as you can.
Repeat these layers once more. graham crackers, cream cheese mixture, and ending with strawberries. Cover the dish in your refrigerator for 8 hours so that the flavors can combine, and the pudding can set.
Serve: Remove the cake from your refrigerator, slice it, and serve chilled.

Video

Notes

You can get away with only using 1 pound of strawberries by spacing them out a little more than I do.

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