Description
A creamy, no-bake Strawberry Icebox Cake made with cheesecake pudding, Cool Whip, graham crackers, and fresh strawberries. Perfect for summer gatherings or an easy make-ahead dessert.
Ingredients
3 boxes instant cheesecake pudding mix (3.4 oz each; vanilla can be substituted)
4 cups cold whole milk
2 cups full-fat Cool Whip
1 box graham crackers (14.4 oz)
3–4 cups fresh strawberries, washed, diced, and dried
Instructions
1. Whisk pudding mix and cold milk in a large bowl until smooth and slightly thickened.
2. Gently fold in Cool Whip until evenly combined.
3. Cover the bottom of a 9×13-inch pan with graham crackers.
4. Spread one-third of the pudding mixture over the crackers and smooth it out.
5. Top with a portion of the diced strawberries.
6. Repeat the layers two more times: graham crackers, pudding mixture, strawberries.
7. Cover the pan and refrigerate for 6–8 hours or overnight until set.
8. Slice and serve chilled.
Notes
Pat strawberries dry thoroughly to prevent sogginess.
Use full-fat ingredients for the best creamy texture.
Homemade pudding can be used instead of instant mix.
Chill fully to allow flavors to develop and crackers to soften.
Store leftovers in a sealed container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27 g
- Sodium: 481 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg