Baking Desserts Easy Recipes

Strawberry Cream Cheese Icebox Cake

Strawberry cake


  • 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 oz. pkg. instant cheesecake flavored pudding
  • 3 cu. milk
  • 1- 12 oz. carton whipped topping, divided


  • Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside.
  • Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside.
  • Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy.
  • Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
  • Fold in 2 cups whipped topping until smooth.
  • Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
  • Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
  • Top cream cheese mixture with another layer of strawberries.
  • Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.