Strawberry Cream Cake
- Wash the strawberries thoroughly. Remove the tops and slice them into 1/4 inch thick slices. Set aside for layering.
Layer Graham Crackers: 2. Line the bottom of a 3-quart, 13×9 inch baking dish with graham crackers, creating a solid base.
Cream Cheese Mixture: 3. In a large mixing bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy.
- Add the instant cheesecake pudding mixes and milk. Mix on low speed for about 4-5 minutes, or until the mixture thickens.
- Gently fold in 2 cups of whipped topping until well combined.
Assemble the Cake: 6. Pour half of the cream cheese mixture over the graham cracker layer in the baking dish.
- Arrange a layer of sliced strawberries over the cream cheese.
- Add another layer of graham crackers on top of the strawberries.
- Spread the remaining cream cheese mixture over the graham crackers.
- Add another layer of sliced strawberries on top.
Chill: 11. Cover the dish and refrigerate for 6-8 hours to allow the cake to set and flavors to meld.
Garnish and Serve: 12. Before serving, top the cake with the remaining whipped topping.
- Crush the leftover graham crackers and sprinkle them over the top for added texture and decoration.
This Strawberry Icebox Cake is a refreshing and creamy delight that’s perfect for any occasion, especially during the summer months. With no baking required, it’s easy to make and guaranteed to impress your guests. Enjoy the simplicity and sweetness of this delightful treat!
Credit: Recipes Need
