How To Make Strawberry Cream Cheese Icebox Cake:
Step 1: Prepare the Strawberries and Base
Rinse the strawberries, remove the stems, and slice them into 1/4-inch pieces. Set aside. Arrange a single, even layer of graham crackers across the bottom of a 13×9-inch baking dish.
Step 2: Make the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese and sweetened condensed milk together until completely smooth and creamy.
Tip: If the cream cheese is still slightly firm, microwave it for 10–15 seconds to soften. Cold cream cheese can create small lumps that are difficult to smooth out later.
Step 3: Add the Pudding
Mix in both packages of pudding along with the milk. Beat on low speed for 4–5 minutes, until the mixture thickens noticeably.
Step 4: Fold and Layer
Gently fold in 2 cups of the whipped topping until evenly blended. Spread half of this mixture over the graham cracker base. Add a single layer of sliced strawberries on top.
Step 5: Repeat the Layers
Place another layer of graham crackers over the strawberries, then spread the remaining cream mixture on top. Finish with the rest of the sliced strawberries.
Step 6: Chill
Cover and refrigerate for 6–8 hours. This resting time is essential, as it allows the graham crackers to soften and develop a cake-like texture.
Step 7: Finish and Serve
Before serving, spread the remaining whipped topping over the top. Crush any leftover graham crackers into crumbs and sprinkle them over the cake for added texture.
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