Easy Icebox Cake
Easy, old fashioned no bake icebox cake recipe (refrigerator cake), homemade with simple ingredients with layers of graham crackers, vanilla or cheesecake pudding/ Cool Whip filling and fresh strawberries.
Servings: 15 Slices
Calories: 250kcal
Ingredients
- 3 boxes Instant cheesecake pudding Dry powder, 3.4 oz each, Can also be replaced with vanilla pudding, Full fat
- 4 cups Whole milk Cold
- 2 cups Cool whip Full fat
- 1 box Graham crackers 14.4 oz. box
- 3-4 cups Strawberries Fresh, Washed, Diced, Patted dry
Instructions
- In a large mixing bowl, add pudding mix, cold milk and whisk until combined. It should become smooth and slightly thick.
- Gently fold in the Cool Whip until combined. Keep aside.
- In a rectangle pan(Dimensions: 9×13), line graham crackers on the bottom to cover the whole pan.
- Spoon a third of the pudding/cool whip mixture on top of the crackers and spread gently and evenly with a spatula.
- Toss some strawberries on top.
- Arrange another layer of graham crackers on top of the strawberries, spread more pudding/cool whip mixture on top, followed by more strawberries.
- Arrange a final layer of graham crackers, spread remaining pudding/cool whip mixture on top, followed by remaining strawberries.
- Cover and chill in fridge 6-8 hours or overnight to let the filling set.
- If you like, you can turn this into a frozen dessert. Wrap the pan in plastic saran wrap first, followed and aluminum foil and then, store it in the freezer overnight. Let it thaw for 30-40 minutes at room temperature and then, slice and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 250kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 481mg | Potassium: 174mg | Fiber: 1g | Sugar: 27g | Vitamin A: 125IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 1mg