STRAWBERRY CREAM CHEESE ICEBOX CAKE

Cuisine: American

Prep time: 20 mins

Chill time: 6 hours

Servings: 12

Calories: 520 kcal

It’s officially May, hot weather knocking. making it the perfect time for me to start sharing some of my no-bake desserts, there’s this special thing about them that makes them so appealing, which is not having to turn your oven when it’s 80 degrees out.

There’s no better time to make a strawberry cream cheese icebox than now. With the strawberry season ahead of us. This desert is not only simple and delicious, but it’s also the perfect chill for your family and friends during these hot summer days. It goes well with pool parties, outdoor picnics or just as a treat on a date night.

Bring this perfectly refreshing cake at any summer potluck, and I guarantee you’ll go home with no leftovers.

INGREDIENTS :

2 lb. strawberries
2 sleeves (i recommend this crackers) graham crackers
8 oz package cream cheese
14 oz can sweetened condensed milk
3,4 oz package instant cheesecake flavored pudding
3 c milk
12 oz carton whipped topping

DIRECTIONS :

Clean, cut tops off of strawberries and slice them ¼ inch thick then set aside.
Place a layer of Graham crackers in the bottom of a 13×9 baking dish. And set aside.
In a large bowl Combine your cream cheese and sweetened condensed milk and beat with a mixer until creamy.
Add milk, pudding mixes and continue mixing on low speed until mixture starts to thicken.
Fold in 2 cups whipped topping until smooth.
Spread half of the cream cheese mixture over graham crackers.
Place a single layer of strawberry slices over your cream cheese mixture.
Put another layer of Graham crackers on top of strawberries. Then cover it with the remaining cream cheese mixture.
Top cream cheese mixture with a final layer of strawberries Slices.
Cover and refrigerate for approximately 6 hours.
Top it with the remaining whipped topping and enjoy.
Crush remaining graham crackers and sprinkle crumbs over the top.