Strawberry Icebox Cake Recipe
This easy-to-make, delicious Strawberry Icebox Cake has layers of fluffy cheesecake pudding, fresh strawberries, and graham crackers.
Servings: 15
Calories: 117kcal
Ingredients
- 2 sleeves graham crackers
- 2 3.4-ounce packages of instant cheesecake pudding
- 3½ cups milk
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 4 cups strawberries (capped and sliced)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
- Add milk, vanilla, and pudding mix in a separate bowl and blend until thick.
- Spread a thin layer of pudding over the bottom of a 8x11-inch or 9x13 dish.
- Add a single layer of graham crackers over the pudding.
- Spread half of the remaining pudding over the graham cracker layer, and add a layer of sliced strawberries on top.
- Add a second layer of graham crackers and press them down gently to press the strawberries into the pudding.
- Spread the remaining pudding over graham crackers and sprinkle with sliced strawberries.
- Repeat with a layer of graham crackers, pressing down gently
- Spread whipped cream on top of graham crackers and decorate with remaining strawberries.
- Cover with plastic wrap and refrigerate for at least 2 to 4 hours or overnight before serving.
Notes
An 8x11-inch pan perfectly fits six graham crackers. If using a 9x13 pan, you may need to break a few graham crackers into pieces to fill in the edges and use slightly more than two packages. This will also result in a somewhat thinner cake.
You can store this Icebox cake, covered, in the refrigerator for up to 3 days. The graham crackers will continue to soften as it sits.
Nutrition
Calories: 117kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 41mg | Potassium: 163mg | Fiber: 1g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 0.3mg