Strawberry Icebox Cake
A fruity, no-bake, layered dessert, this Strawberry Icebox Cake is the perfect summertime treat to cool you down and satisfy your sweet tooth!
A FRUIT FILLED FROZEN DESSERT
I love a good icebox cake recipe in the summertime. You don’t have to turn on the oven and they are so easy to make. This Strawberry Icebox Cake has quickly become one of my new favorites! The hardest part is waiting for it to set up, but that is what makes it the perfect make ahead treat for all your summer functions. This icebox dessert is one your whole family will enjoy! Everyone I have made it for has asked for the recipe! If you love a good no-bake strawberry dessert then you have to make this Strawberry Icebox Cake recipe.
FREQUENTLY ASKED QUESTIONS:
This needs to be frozen for at least 4 hours( if not longer) to get the right.
If you are not a fan of the cheesecake pudding, you can use vanilla or white chocolate. Either one will compliment the strawberry flavor of this dessert.
While this is perfect as-is, you can top with a dollop of strawberry pie filling, whipped cream or even a little chocolate sauce would be delicious.
Yes! Changing out the Jell-O flavoring for the top layer and the fresh fruit for more unique flavors such as blueberry, lemon, or cherry would be delicious. Do what you think you would love the most!
Yes, you can also make this in a 9×9-inch baking dish if you do not want a larger serving. You will just cut this recipe in half (using only half the boxes of the Jell-O, etc.)
Cover with plastic wrap and foil and this will keep in the freezer for up to one week.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- instant cheesecake jello pudding, dry mix only
- strawberry jello, dry mix only
- strawberries
- cool whip
- milk
- vanilla extract
- graham crackers
- strawberry pie filling, optional
HOW TO MAKE A STRAWBERRY ICEBOX CAKE:
In one large mixing bowl, using an electric hand mixer, cream together one block of the cream cheese with the cheesecake Jell-O pudding dry mix together. Add the vanilla extract and half of the milk to the bowl and continue mixing until combined and thick. The mixture should look like a loose pudding at this point.
In a second large mixing bowl, use the hand mixer to cream the second block of cream cheese together with the strawberry Jell-O dry mix.
Add the rest of the milk and half of the chopped fresh strawberries to the bowl and mix until well combined. Again this should now look like a loose pudding.
Divide the Cool Whip in half. Fold half of the Cool Whip into the cheesecake mixture.
Then fold in the other half into the strawberry mixture.
Cover the 9×13-inch casserole dish with a layer of graham crackers, breaking as needed to fit and cover as much area as possible.
Evenly pour on the cheesecake layer.
Top with another layer of graham crackers.
Then evenly pour on the strawberry layer (spreading out as necessary).
Top with the remaining fresh strawberries and freeze covered for a minimum of 4 hours.
Remove and allow to rest for about 20-30 minutes before slicing and serving.
Top with strawberry pie filling, optional.
WANT MORE DELICIOUS RECIPES?
Strawberry Icebox Cake
Ingredients
- 16 ounces cream cheese (2 blocks) room temperature
- 3.4 ounce box instant cheesecake Jell-O pudding, dry mix only
- 3 ounces strawberry Jell-O, dry mix only
- 1 pound fresh strawberries chopped
- 16 ounces Cool Whip whipped topping (larger tub) (or two 8 ounce tubs), thawed
- 4 cups milk
- 2 teaspoons vanilla extract
- 2 sleeves graham crackers
- 21 ounce can strawberry pie filling, optional
Instructions
- In one large mixing bowl, using an electric hand mixer, cream together one block of the cream cheese with the cheesecake Jell-O pudding dry mix .
- Add the vanilla extract and half of the milk to the bowl and continue mixing until combined and thick. The mixture should look like a loose pudding at this point.
- In a second large mixing bowl, use the hand mixer to cream the second block of cream cheese together with the strawberry Jell-O dry mix.
- Add the rest of the milk and half of the chopped fresh strawberries to the bowl and mix until well combined. Again this should now look like a loose pudding.
- Divide the Cool Whip in half. Fold half of the Cool Whip into the cheesecake mixture.
- Then fold in the other half into the strawberry mixture.
- Cover the bottom of a 9×13-inch casserole dish with a layer of graham crackers, breaking as needed to fit and cover as much area as possible.
- Evenly pour on the cheesecake layer.
- Top with another layer of graham crackers.
- Then evenly pour on the strawberry pudding layer (spreading out as necessary.)
- Top with the remaining fresh strawberries and freeze (covered) for a minimum of 4 hours.
- Remove and allow to rest for about 20-30 minutes before slicing and serving.
- Top with strawberry pie filling, optional.
Notes
- This can be frozen for up to 1 week.
- Make sure to let it thaw for 20-30 minutes so it is easier to cut.
- Other Jell-O flavors and fruits can be used, see some of my suggestions above.
- You can also use other puddings: vanilla or white chocolate work well.
- This needs to freeze for a minimum of 4 hours.
- You are not preparing the Jell-O gelatin or pudding according to package directions. We are using them dry in this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I can’t wait to make this, are leftovers kept in the freezer?
was amazing
Thank you Tracy!
Hi there! This sounds amazing however I am not a big graham cracker fan. Is there anything you would recommend that I can substitute the graham crackers for? Thanks!
Um I’m not sure. Is there something you normally substitute for graham crackers? I googled some possible substitutes but only came up with Nilla wafers. Perhaps someone on here have some other good suggestions. I’m not sure if you’ve ever made an icebox cake before but the graham crackers aren’t really the star of the show. You don’t taste them much since they’re really just there to add a bit of crunch & texture 🙂
Try pulverized (food processor) Ritz crackers about 60 . like in Pig Pickin Pie.
Katherine