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.
Prep Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 12 servings
Ingredients
- 3 boxes instant cheesecake pudding (dry powder, 3.4 oz each; can 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 fresh strawberries, washed, diced, and patted dry
Instructions
- In a large mixing bowl, add pudding mix and cold milk. Whisk until combined. It should become smooth and slightly thick.
- Gently fold in the Cool Whip until combined. Set aside.
- In a 9×13-inch rectangular pan, 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 the remaining pudding/Cool Whip mixture on top, followed by remaining strawberries.
- Cover and chill in the fridge for 6–8 hours or overnight to let the filling set.
- (Optional) To make a frozen version, wrap the pan in plastic wrap, then aluminum foil, and freeze overnight. Let thaw for 30–40 minutes at room temperature before slicing.
Notes
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 250 kcal
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: 125 IU
Vitamin C: 11mg
Calcium: 109mg
Iron: 1mg
Strawberry Icebox Cake No Bake
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings 1x
Description
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.
Ingredients
-
3 boxes instant cheesecake pudding (dry powder, 3.4 oz each; can 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 fresh strawberries, washed, diced, and patted dry
Instructions
-
In a large mixing bowl, add pudding mix and cold milk. Whisk until combined. It should become smooth and slightly thick.
-
Gently fold in the Cool Whip until combined. Set aside.
-
In a 9×13-inch rectangular pan, 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 the remaining pudding/Cool Whip mixture on top, followed by remaining strawberries.
-
Cover and chill in the fridge for 6–8 hours or overnight to let the filling set.
-
(Optional) To make a frozen version, wrap the pan in plastic wrap, then aluminum foil, and freeze overnight. Let thaw for 30–40 minutes at room temperature before slicing.
Notes
-
Leftovers can be stored in a sealed container in the fridge for up to 3 days.