08/31/2026
Strawberry Cream Cheese Icebox Cake
A cool, creamy no-bake dessert for slow summer afternoons.
Ingredients
2 lb. strawberries
2 sleeves graham crackers
1 -8 oz. pkg. cream cheese, room temperature
1 -14 oz. can sweetened condensed milk
2- 3.4 oz. pkg. instant cheesecake flavored pudding
3 cup milk
1- 12 oz. carton whipped topping, divided
Directions
Wash the strawberries, cut off the tops, and slice them 1/4 inch thick. Set them aside.
Line the bottom of a 3-quart 13×9 baking dish with graham crackers.
In a large bowl, combine the cream cheese and sweetened condensed milk. Beat until smooth and creamy.
Add the pudding mixes and milk, then mix on low for 4-5 minutes, or until the mixture starts to thicken.
Fold in 2 cups whipped topping until smooth.
Spread half of the cream cheese mixture over the graham crackers.
Arrange a single layer of strawberry slices on top. Add another layer of graham crackers, then spread over the remaining cream cheese mixture.
Top with another layer of strawberries, cover, and refrigerate for 6-8 hours. Before serving, add the remaining whipped topping and sprinkle with crushed graham cracker crumbs.
