Strawberry Cream Cheese Icebox Cake

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  • 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-ounce package Cheesecake Flavored Instant Pudding
  • 3 Tbsp. Milk
  • 1 to 12 oz carton of whipped cream, divided


How To Make Strawberry Cream Cheese Icebox Cake

Wash the strawberries, finish trimming them, cut them into 1/4-inch thick slices, then set them aside. Line the bottom of a 3-quart (13×9) baking dish with graham crackers and set aside. In a large bowl, combine the cream cheese and sweetened condensed milk and stir until smooth and creamy.

Add the pudding mixes and milk then continue mixing on low speed for 4-5 minutes or until the mixture begins to thicken.
Stir in 2 cups of the whipped topping until smooth.Pour half of the cream cheese mixture over the graham crackers.
Place a single layer of strawberry slices on top of the cream cheese mixture. Place another layer of graham crackers on top of the strawberries and then top with the remaining cream cheese mixture.
Top the cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours.To serve, sprinkle with remaining whipped sauce.
Chop the remaining graham crackers and sprinkle with breadcrumbs

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