- 2 pounds strawberries
- 2 sleeves graham crackers
- 1 (8-ounce) package cream cheese, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 2 (3.4 ounce) packages instant cheesecake flavored pudding
- 3 cups milk
- 1 (12-ounce) carton Cool Whip, divided
- Clean and slice the strawberries into approximately 1/4-inch thick slices; set them aside. This should be done first as the cream cheese mixture will start to set up quickly once prepared.
- Line the bottom of a 3-quart 13×9-inch baking dish with graham crackers; set it aside. You might use 6 whole crackers and break the seventh to fill in the remaining space.
- In a large bowl, combine the cream cheese and sweetened condensed milk. Use an electric mixer to beat them until the mixture is smooth and creamy.
- Add the pudding mixes and milk to the cream cheese mixture, and continue mixing on low for 4 to 5 minutes or until the mixture starts to thicken.
- Gently fold in 2 cups of Cool Whip until the mixture is smooth.
- Pour half of the cream cheese mixture over the graham crackers.
- Arrange a single layer of strawberry slices over the cream cheese mixture.
- Top the strawberries with another layer of graham crackers.
- Cover the graham crackers with the remaining cream cheese mixture.
- Add another layer of strawberries on top of the cream cheese mixture.
- Cover and refrigerate for 6 to 8 hours.
When ready to serve:
- If strawberries release some moisture after sitting in the fridge all day, absorb it with a clean paper towel.
- Top with Cool Whip and graham cracker crumbs.
- Crush the remaining graham crackers and sprinkle the crumbs over the Cool Whip.
Enjoy your delicious Strawberry Cream Cheese Icebox Cake!