Strawberry Cream Cheese Icebox Cake

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold in 2 cups of Cool Whip until the mixture is smooth.
  6. Pour half of the cream cheese mixture over the graham crackers.
  7. Arrange a single layer of strawberry slices over the cream cheese mixture.
  8. Top the strawberries with another layer of graham crackers.
  9. Cover the graham crackers with the remaining cream cheese mixture.
  10. Add another layer of strawberries on top of the cream cheese mixture.
  11. 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!

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