Hemmm Recipe: Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake! An easy no-bake layered dessert with graham crackers, cheesecake filling and fresh strawberries.

From time to time I can’t figure out what to call stuff so I start asking people what they think. But it’s like picking out baby names. You have one you’re kinda leaning toward and the first person you ask is like, “Ugh, that was the name of the crazy old lady who lived across the street from me that smelled like mildew and beat my cat with wire hangers.” And you’re like, well there goes that name.

The same happens with recipe names. You get, “Gross! No! That makes me think of boiled garbage!” And then you’re shocked because you really liked the name but now you can’t use it because now it makes you think of boiled garbage.

I narrowed this one down to two options and very hesitantly asked on the facebook page which one y’all liked best. Turns out you like them both! And there was only a slight smattering of negative baby-name-changing type feedback.

Strawberry Cream Cheese Icebox Cake
2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton cool whip, divided

Intructios:

Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.

Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.

Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.

See more intructions: Strawberry Cream Cheese Icebox Cake

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