Prepare the strawberries Before: First wash the strawberries.Remove the lid and cut into 1/4-inch thick slices. Save for layering.
Graham Cracker Layers: Place graham crackers in the bottom of a 3-quart (13×9-inch) baking dish, creating a firm base.
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Cream Cheese Mixture: In a large bowl, stir together cream cheese and evaporated milk until mixture is smooth and creamy. Add instant cheesecake pudding mixes and milk.Continue mixing on low speed for about 4 to 5 minutes or until the mixture begins to thicken. Gently fold in 2 cups whipped topping until well combined.
Assemble the cake: Pour half of the cream cheese mixture over the graham cracker layer in your baking dish. Place a layer of sliced strawberries on top of the cream cheese. Then add another layer of graham crackers.Spread the rest of the cream cheese mixture on top and then add another layer of strawberries.
Cool: Cover the pan and place in the refrigerator for 6-8 hours to allow the cake to set and the flavors to blend.
Decorate and serve: Spread the cake with the remaining whipped cream before serving. Crush leftover graham crackers and sprinkle on top to add texture and decoration.
This Strawberry Icebox Cake is a refreshing and creamy treat that is as easy to make as it is delicious.No need to bake, it’s the perfect dessert for summer gatherings and offers a cool change on warm days. The combination of juicy strawberries, fluffy whipped topping, and rich cream cheese filling sandwiched between layers of crunchy graham crackers makes this a favorite for any occasion. Enjoy the simplicity and sweetness of this delicious delicacy.
