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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:
- In a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream (or Cool Whip) until fully combined and creamy.
- In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom.
- Spread half of the cream cheese mixture evenly over the graham crackers.
- Layer half of the sliced strawberries on top of the cream cheese mixture.
- Add another layer of graham crackers, followed by the remaining cream cheese mixture and strawberries.
- 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
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