STRAWBERRY ICEBOX CAKE + RECIPE VIDEO!

Once summer is in full swing, this No Bake Strawberry Icebox Cake shows up a lot at our house. Our weekends are usually busy visiting family and friends and they all love whenever we show up with this cool and creamy dessert. It reminds me of the classic Strawberry Shortcake with a creamy cheesecake filling.

I have a few other versions of this popular cake that we make often. They are super EASY to whip up and ridiculously simple to customize.

INGREDIENTS

• 3 1/2 cups freshly whipped cream divided (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
• **one 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
• Optional Toppings
• crushed graham cracker crumbs
• chopped nuts
• drizzle of chocolate
• powdered sugar for dusting

INSTRUCTIONS

1. To 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.
2. In 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.
3. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
4. Place 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.
5. Top 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.
6. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
7. Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

RECIPE NOTES
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5

**You can replace the cheesecake pudding with homemade or storebought vanilla pudding or even softened cream cheese and leave out the milk used to make the pudding. Just mix in with the 3 cups of whipped cream.

for complete method please clikck : https://lifemadesweeter.com/strawberry-cheesecake-icebox-cake/

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