Strawberry Cream Cheese Icebox Cake

An easy no-bake strawberry icebox cake made with a creamy pudding filling, fresh berries, and graham crackers.

Course Dessert

Cuisine American

Keyword old fashioned strawberry icebox cake, strawberry cream cheese icebox cake, strawberry icebox cake, strawberry icebox cake recipe, strawberry icebox cake with cream cheese

Prep Time 25

Chilling Time 4

Total Time 4 25

Servings people

Calories 182kcal

Author Blair Lonergan

Ingredients

4 ounces (half a block) cream cheese, softened at room temperature
1 (3.4 ounce) box instant vanilla pudding mix (just the dry mix – do not prepare the pudding according to package directions)
1 ½ cups milk, divided
3 tablespoons strawberry jam
1 (8 ounce) container Cool Whip, thawed, divided
12 full graham cracker sheets (or more as needed)
1 lb. fresh strawberries, sliced about ¼-inch thick
Optional garnish: additional sliced fresh strawberries

Instructions

In a large bowl, beat the cream cheese with an electric mixer until light and fluffy, about 1 ½ - 2 minutes. Add the dry pudding mix and about ¼ cup of the milk. Mix until well combined. It will be very thick, which is fine! Gradually add the remaining milk, mixing constantly, until the mixture is completely combined (a few lumps are fine). Dollop the jam into the by the tablespoonful, and then use a knife to gently swirl the jam into the pudding mixture. Streaks of jam are good – it doesn’t need to be completely combined. Gently fold in half of the Cool Whip, being careful not to stir too vigorously, which will deflate the light, airy texture.
Spread about ¼ cup of the pudding mixture in a very thin layer in the bottom of a deep 8-inch or 9-inch square dish. Add a layer of graham crackers on top, breaking the crackers as needed to fit.
Spread ⅓ of the remaining pudding mixture on top of the graham crackers. Top with about ⅓ of the strawberries. Repeat the layers twice more to use up the remaining graham crackers, pudding, and strawberries.
Spread the remaining half of the Cool Whip on top.
Cover and refrigerate for at least 4 hours or overnight. If desired, garnish with additional sliced strawberries just before serving.

Notes

Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge — not on the counter at room temperature.

You’ll need the smaller (3.4 ounce) box of instant pudding mix for this recipe. Make sure that you buy the instant mix or the filling will not set properly.

Use fresh strawberries -- not frozen strawberries -- in this dessert. The frozen berries will release too much liquid as they thaw, watering down the filling.

Make sure that you’re using a deep 8-inch square dish or baking dish with sides that measure about 2 ½ – 3 inches high. This way you’ll have plenty of room for the Cool Whip and garnishes on top. A 9-inch square pan will also be fine.

Allow time for the cake to set. It will need at least 4 hours in the fridge.

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