Easy Icebox Cake (Print)
Layers of graham crackers, creamy cheesecake pudding and fresh strawberries come together in this easy no-bake summer dessert.
# What You'll Need:
→ Pudding Base
01 -
3 boxes (3.4 oz each) instant cheesecake pudding mix (or vanilla pudding mix)
02 -
4 cups cold whole milk
03 -
2 cups full fat Cool Whip
→ Structure & Topping
04 -
1 box (14.4 oz) graham crackers
05 -
3-4 cups fresh strawberries, diced and patted dry
# How to Make It:
01 -
In a large mixing bowl, whisk together pudding mix and cold milk until smooth and slightly thickened. Gently fold in the Cool Whip until completely incorporated.
02 -
Line the bottom of a 9×13 inch rectangular pan with graham crackers. Spread one-third of the pudding mixture evenly over the crackers using a spatula. Distribute a layer of diced strawberries on top.
03 -
Arrange another layer of graham crackers on top of the strawberries. Spread half of the remaining pudding mixture evenly, followed by another layer of strawberries.
04 -
Add a final layer of graham crackers, spread the remaining pudding mixture on top, and garnish with the remaining strawberries.
05 -
Cover the pan and refrigerate for 6-8 hours or overnight to allow the layers to set properly.
# Additional Notes:
01 -
For a frozen variation, wrap the assembled cake in plastic wrap followed by aluminum foil and freeze overnight. Allow to thaw at room temperature for 30-40 minutes before serving.
02 -
Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.