Strawberry
Icebox Cake
Strawberry Icebox Cake only requires 6 ingredients -
cheesecake pudding, whipped cream, graham crackers, and fresh strawberries.
Great for making ahead for summer parties, potlucks and barbecues!
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 3 1/2 cups freshly whipped cream divided (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
- **one 3.4 ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
- 2 cups cold milk to make the pudding - omit if using cream cheese option
- 12 graham crackers
- 2 1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top
Optional Toppings
- crushed graham cracker crumbs
- chopped nuts
- drizzle of chocolate
- powdered sugar for dusting
Instructions
1.
To make freshly whipped cream: With a hand mixer
or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds
soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and
whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup
whipped cream for topping.
2.
In a separate large bowl, make the pudding
according to package directions using the 2 cups of cold milk. Allow 5 minutes
to thicken. Once thickened, fold in the 3 cups of whipped cream.
3.
Assemble the cake: Spread a thin layer of the
cream mixture in a 8 x 8 pan to coat the bottom.
4.
Place 3 graham crackers across the center of pan
and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread
half of the cream mixture on top. Place a single layer of sliced strawberries.
5.
Top with another layer of graham crackers,
breaking them as needed to make them fit. Spread the remaining cream mixture
over top. Add another layer of strawberries.
6.
Top with the final layer of graham crackers.
Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
7.
Place the last layer of the prettiest berries
reserved for the top. Sprinkle on graham cracker crumbs on top.
8.
Refrigerate for at least 4 hours or overnight
until the graham crackers have softened completely. Serve chilled and dust with
powdered sugar if desired.
Recipe Notes
*To make this icebox cake in a 9x13 pan, increase the
amounts by 1.5
**You can replace the cheesecake pudding with homemade or
storebought vanilla pudding or even softened cream cheese and leave out the
milk used to make the pudding. Just mix in with the 3 cups of whipped cream.
source : lifemadesweeter.com
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