No-Bake Strawberry Icebox Cake
This No-Bake Strawberry Icebox Cake features layers of creamy cheesecake pudding, fresh strawberries, and crunchy graham crackers for a delightful summer dessert.
Ingredients
Essentials
- 3 boxes instant cheesecake or vanilla pudding mix (3.4 oz each) Instant cheesecake mix gives the filling a subtle tang; vanilla is a classic.
- approx. cups cold milk Use the amount specified on the pudding boxes.
- 2 cups full-fat whipped topping Brings richness; avoid low-fat versions.
- 1 box graham crackers (14.4 oz) Choose whole, crisp sheets for neat layers.
- 3-4 cups fresh strawberries, washed, hulled, diced, and patted dry Use fully ripe berries for the best aroma and sweetness.
Optional Add-ons
- to taste toasted sliced almonds or chopped pecans For a toasty crunch contrast.
- to taste lemon zest Brightens the cream.
- 1 teaspoon vanilla extract Deepens flavor if using vanilla pudding.
- to taste strawberry jam or preserves Intensifies fruitiness.
- to taste mini chocolate chips or shaved white chocolate For playful texture and sweetness.
Instructions
Make the pudding base
- Pour the contents of all three pudding mix boxes into a large mixing bowl. Add the cold milk according to the total amount stated on the pudding boxes. Whisk briskly until the mixture begins to thicken and is smooth.
Fold in the whipped topping
- Gently fold the full-fat whipped topping into the thickened pudding until homogeneous.
Prep the pan and crackers
- Line a rectangular 9x13-inch dish with graham crackers to fully cover the bottom.
Layer the first spread
- Spoon about one-third of the pudding-whipped mixture over the graham crackers, spreading to the edges.
Add strawberries
- Scatter one-third of the diced strawberries in an even layer across the pudding.
Repeat layers
- Place another layer of graham crackers atop the strawberries, then spread a second third of the pudding mixture and follow with another third of the strawberries.
Chill and let flavors marry
- Cover the dish tightly and refrigerate for at least 4 hours, preferably overnight.
Slice with a hot knife and serve
- Dip a chef’s knife in hot water, wipe it dry, then make a single, confident cut. Repeat heating and wiping between cuts. Serve cold with optional toppings.
Notes
Make-ahead by assembling the cake a day ahead. Keep strawberries dry to avoid soggy layers and use a warm knife for cutting.