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
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3 boxes instant cheesecake pudding (dry powder, 3.4 oz each; can be replaced with vanilla pudding, full fat)
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4 cups whole milk, cold
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2 cups Cool Whip, full fat
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1 box graham crackers (14.4 oz box)
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3–4 cups fresh strawberries, washed, diced, and patted dry
Instructions
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In a large mixing bowl, add pudding mix and cold milk. Whisk until combined. It should become smooth and slightly thick.
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Gently fold in the Cool Whip until combined. Set aside.
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In a 9×13-inch rectangular pan, line graham crackers on the bottom to cover the whole pan.
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Spoon a third of the pudding/Cool Whip mixture on top of the crackers and spread gently and evenly with a spatula.
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Toss some strawberries on top.
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Arrange another layer of graham crackers on top of the strawberries. Spread more pudding/Cool Whip mixture on top, followed by more strawberries.
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Arrange a final layer of graham crackers. Spread the remaining pudding/Cool Whip mixture on top, followed by remaining strawberries.
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Cover and chill in the fridge for 6–8 hours or overnight to let the filling set.
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(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
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Leftovers can be stored in a sealed container in the fridge for up to 3 days.