Strawberry Cream Cheese Icebox Cake Recipe

Strawberry Cream Cheese Icebox Cake Recipe


  • 2 pounds fresh strawberries
  • 2 packages graham crackers
  • 1 package (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 2 packages (3.4 oz. each) instant cheesecake-flavored pudding mix
  • 3 cups milk
  • 1 package (12 oz.) whipped topping, thawed


  1. Begin by preparing the strawberries. Wash, remove the tops, and slice them to a thickness of 1/4 inch. Set them aside.
  2. Line the base of a 13×9-inch 3-quart baking dish with graham crackers. Set aside.
  3. In a large bowl, whisk together the softened cream cheese and sweetened condensed milk until smooth and creamy.
  4. If the mixture doesn’t start to thicken after about four to five minutes of mixing on low speed, add the cheesecake-flavored pudding mixes and milk. Continue mixing until well combined and thickened.
  5. Gently fold in two cups of the whipped topping until evenly incorporated.
  6. Spread half of the cream cheese mixture evenly over the layer of graham crackers in the baking dish.
  7. Arrange a single layer of sliced strawberries on top of the cream cheese mixture.
  8. Place another layer of graham crackers over the strawberries.
  9. Add another layer of sliced strawberries on top of the graham crackers.
  10. Spread the remaining cream cheese mixture evenly over the strawberries.
  11. Chill the assembled cake in the refrigerator for at least 6-8 hours, allowing it to set and the flavors to meld together.
  12. Before serving, spread the remaining whipped topping over the top of the cake.
  13. Optionally, sprinkle crushed graham crackers over the whipped topping for added texture and flavor.

Enjoy your delicious homemade Strawberry Cream Cheese Icebox Cake!

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