No Bake Icebox Cake
Easy, old fashioned no bake icebox cake with layers of graham crackers, creamy cheesecake filling, and fresh strawberries.
Ingredients
Ingredients
- 3 boxes instant cheesecake pudding mix dry (3.4 oz each)
- 4 cups cold whole milk
- 2 cups full fat Cool Whip thawed
- 1 box graham crackers 14.4 oz
- 4 cups fresh strawberries washed, diced, and patted dry
Instructions
- Add the dry cheesecake pudding mix and cold whole milk to a large mixing bowl and whisk until completely smooth and slightly thickened.
- Gently fold the Cool Whip into the pudding mixture with a spatula until fully combined and creamy, then set aside.
- Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers, breaking pieces as needed to cover the pan evenly.
- Spoon about one third of the pudding and Cool Whip mixture over the graham crackers and spread into an even layer all the way to the edges.
- Sprinkle about one third of the diced strawberries evenly over the creamy layer.
- Add a second even layer of graham crackers over the strawberries, then spread another third of the pudding mixture on top and sprinkle with another third of the strawberries.
- Arrange a final layer of graham crackers, spread the remaining pudding mixture over the top, and finish with the remaining strawberries in an even layer.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight until the graham crackers have softened and the layers are set.
- Slice into squares and serve chilled. For a firmer, frosty version, freeze the chilled cake until solid, then let sit at room temperature for 30 minutes before slicing.
Notes
- You can substitute instant vanilla pudding mix for cheesecake pudding if preferred.
- Pat the strawberries very dry to prevent the cake from becoming soggy during chilling.
- For cleaner slices, chill the cake overnight before cutting.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Pat the strawberries very dry to prevent the cake from becoming soggy during chilling.
- For cleaner slices, chill the cake overnight before cutting.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 1 month.