Strawberry Icebox Cake {with Cream Cheese}

Square side shot of a strawberry icebox cake in a square glass baking dish.

5 from 1 vote

Strawberry Icebox Cake {with Cream Cheese}

This easy no-bake strawberry icebox cake layers graham crackers, a creamy cheesecake-style pudding filling, and fresh strawberries for a cool, make-ahead summer dessert. No oven required, just assemble and chill.

Course Dessert

Cuisine American

Keyword easy strawberry icebox cake, no-bake strawberry icebox cake, strawberry cream cheese icebox cake, strawberry icebox cake, strawberry icebox cake recipe, strawberry icebox cake with graham crackers

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

Beat the cream cheese. In a large bowl, beat the cream cheese with an electric mixer until light and fluffy, about 30 seconds to 1 minute.
Add the pudding mix and milk. Add the dry pudding mix and about ¼ cup of the milk. Mix until well combined. The mixture will be very thick at first, which is fine. Gradually add the remaining milk, mixing constantly, until smooth (a few small lumps are okay).
Swirl in the jam. Dollop the jam over the filling by the tablespoonful. Use a knife to gently swirl it into the pudding mixture. Streaks of jam are good, it doesn't need to be fully combined.
Fold in the Cool Whip. Gently fold in half of the Cool Whip, being careful not to deflate it.
Prep the strawberries. Pat the sliced strawberries dry with a paper towel to keep them from bleeding into the filling.
Start the layers. Spread about ¼ cup of the pudding mixture in a thin layer in the bottom of a deep 8-inch or 9-inch square dish. Add a layer of graham crackers, breaking them as needed to fit.
Build up the cake. Spread ⅓ of the remaining pudding mixture over the graham crackers, then top with ⅓ of the strawberries. Repeat the layers twice more to use up the graham crackers, pudding, and strawberries.
Top with Cool Whip and chill. Spread the remaining half of the Cool Whip on top. Cover and refrigerate for at least 4 hours, or overnight. Garnish with additional sliced strawberries just before serving.

Notes

Thaw the Cool Whip in the fridge, never on the counter, or it will lose its structure and won't hold the layers.
Use only fresh strawberries. Frozen berries release water as they thaw and turn the filling soupy.
Buy instant pudding, not Cook-and-Serve. The smaller 3.4 ounce box of vanilla is what you want.
Pat the berries dry before layering to keep them from bleeding into the filling and turning it pink.
Use a deep dish. An 8-inch square dish with sides 2 ½ to 3 inches high gives you room for the Cool Whip and garnishes on top. A 9-inch square pan also works.
Storage: Covered in the fridge for 3 to 4 days (best within the first two). Wrapped tightly in the freezer for up to 1 month. Let frozen cake sit on the counter 15 to 20 minutes before slicing.
Flavor variations: Replace ¼ cup of the milk with fresh lemon juice and add lemon zest for a citrus note. Try French vanilla, cheesecake, or lemon pudding mix. Add blueberries or blackberries for a red, white, and blue version for the Fourth of July.

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