Strawberry Cream Cheese Icebox Cake
This recipe for Strawberry Cream Cheese Icebox Cake makes a beautiful dessert that’s great for summer picnics, barbecues, parties and get togethers & a great potluck dessert too !! What I like about this recipe is that you can change it up with any berry or fruit you like.
Strawberry Cream Cheese Icebox Cake
Ingredients:
– Strawberries: 2 lb.
– Graham crackers: 2 sleeves
– Cream cheese: 1 -8 oz. pkg (room temperature)
– Condensed milk: 1 -14 oz. can (sweetened)
– Instant cheesecake flavored pudding: 2- 3.4 oz. pkg.
– Milk: 3 cups
– Divided whipped topping: 1- 12 oz. carton
How to make it
1) Clean and slice strawberries, about 1/4-inch thick; set aside.
You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
2) Line the bottom of a 3-quart 13×9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest.
3) Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy.
Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.
4) Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours.
5) When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip.
Crush remaining graham crackers and sprinkle crumbs over cool whip.
Notes:
Versatile Dessert: This icebox cake is a versatile dessert perfect for various occasions like picnics, parties, and potlucks. You can customize it by using different berries or fruits according to your preference.
Preparation Time: Plan ahead for this dessert as it requires chilling in the refrigerator for 6 to 8 hours before serving. It’s a great make-ahead dessert for gatherings.
Layering Technique: The cake is assembled using layers of graham crackers, creamy cheesecake mixture, and fresh strawberries. The layering creates a delightful texture and flavor combination.
Cream Cheese Mixture: The combination of cream cheese, sweetened condensed milk, instant cheesecake pudding mix, and milk creates a rich and creamy filling for the cake. Folding in whipped topping adds lightness and volume.
Graham Cracker Base: The graham crackers form a sturdy base for the cake and soften slightly as they absorb moisture from the cream cheese mixture and strawberries.
Strawberry Preparation: Slicing the strawberries thinly ensures they distribute evenly throughout the cake. Patting them dry before layering helps prevent excess moisture.
Refrigeration: Refrigerating the cake for several hours allows the flavors to meld together and the texture to set. This step is essential for achieving the desired icebox cake consistency.
Topping and Garnish: Before serving, decorate the cake with additional whipped topping, crushed graham crackers, and any leftover strawberries. This adds visual appeal and enhances the overall presentation.
Storage: Store any leftovers of this icebox cake covered in the refrigerator. It can be enjoyed for a few days after preparation, making it a convenient dessert option.
Customization: Experiment with different fruits, such as raspberries, blueberries, or peaches, to create variations of this delightful icebox cake. The recipe allows for creative adaptations based on seasonal availability and personal taste preferences.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 380 calories | Total Fat: 20g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 300mg | Total Carbohydrates: 46g | Dietary Fiber: 2g | Sugars: 32g | Protein: 5g
Frequently Asked Questions:
Can I use different berries instead of strawberries?
Absolutely! This recipe is versatile, and you can substitute strawberries with raspberries, blueberries, or a mix of your favorite berries.
How far in advance can I make this icebox cake?
You can prepare this icebox cake up to a day in advance.
It requires at least 6 to 8 hours of chilling time in the refrigerator before serving.
Can I use homemade whipped cream instead of store-bought whipped topping?
Yes, you can use homemade whipped cream instead of whipped topping.
Simply whip heavy cream with a bit of sugar until stiff peaks form.
Do I need to use instant cheesecake flavored pudding?
Yes, the instant cheesecake flavored pudding mix adds a delicious flavor to the cream cheese filling.
If you can’t find this specific flavor, you can use vanilla or another complementary flavor.
Can I use reduced-fat or fat-free cream cheese?
While you can use reduced-fat cream cheese, keep in mind that it might affect the texture and richness of the filling.
Full-fat cream cheese will yield the best results.
How should I store leftovers of this icebox cake?
Store any leftover icebox cake covered in the refrigerator. It will keep well for a few days, though the graham crackers may soften slightly over time.
What size baking dish should I use for this recipe?
A 13×9-inch baking dish is recommended for this recipe.
Ensure it’s at least 3 quarts in capacity to accommodate the layers.
Can I make this icebox cake gluten-free?
Yes, you can use gluten-free graham crackers to make this dessert gluten-free.
Ensure that all other ingredients, including the pudding mix, are also gluten-free.
How should I prepare the graham crackers for layering?
Break the graham crackers to fit the bottom of the baking dish, forming a single layer.
This layer serves as the base for the icebox cake.
Can I add additional toppings or garnishes?
Feel free to customize this dessert with extra toppings like chocolate shavings, sliced almonds, or fresh mint leaves for a decorative touch.