🍓Strawberry Icebox Cake🤤
- 3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
- 1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
- 2 cups cold milk to make the pudding – omit if using cream cheese option
- 12 graham crackers
- 2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top
- crushed graham cracker crumbs
- chopped nuts
- drizzle of chocolate
- powdered sugar for dusting
1To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
2In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
3Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
4Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
5Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
6Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
7Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
8Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.