Strawberry Cream Cheese Icebox Cake

This Strawberry Cream Cheese Icebox Cake is a layered dessert masterpiece. Sweet, juicy strawberries pair perfectly with the smooth and tangy cream cheese filling, while graham crackers add a satisfying crunch that softens over time to create a delightful bite. Each layer is a refreshing balance of sweetness and creaminess that’s hard to resist. Plus, it’s a no-bake recipe, making it perfect for hot days when you don’t want to turn on the oven!

Ingredients:

• 2 lbs fresh strawberries, sliced
• 2 packs (8 oz each) cream cheese, softened
• 2 cups powdered sugar
• 3 cups whipped cream or Cool Whip
• 1 pack (14.4 oz) graham crackers
• 1 tbsp vanilla extract

Directions:

1. In a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Fold in the whipped cream (or Cool Whip) until fully combined and creamy.
3. In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom.
4. Spread half of the cream cheese mixture evenly over the graham crackers.
5. Layer half of the sliced strawberries on top of the cream cheese mixture.
6. Add another layer of graham crackers, followed by the remaining cream cheese mixture and strawberries.
7. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the graham crackers to soften.

Prep Time: 20 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 20 minutes
Kcal: 350 kcal per serving
Servings: 12 servings