Easy Strawberry Graham Icebox Cake (Print Version)
Chilled layers of pudding, graham crackers, and strawberries for a creamy, no bake treat everyone loves.
# Ingredients:
01 -
3 boxes instant cheesecake pudding, 3.4 oz each, full fat
02 -
4 cups cold whole milk
03 -
2 cups Cool Whip, full fat
04 -
1 box graham crackers, 14.4 oz
05 -
3-4 cups fresh strawberries, washed, diced, and patted dry
# Directions:
01 -
In a large mixing bowl, add pudding mix and cold milk. Whisk until smooth and slightly thick.
02 -
Gently fold the Cool Whip into the pudding mixture until fully combined. Set aside.
03 -
In a 9x13 inch rectangular pan, arrange a single layer of graham crackers to cover the bottom.
04 -
Spoon one-third of the pudding and Cool Whip mixture over the graham crackers and spread evenly.
05 -
Sprinkle some diced strawberries on top of the pudding layer.
06 -
Add another layer of graham crackers, then another layer of pudding mixture, followed by more strawberries. Repeat the process for a final layer, finishing with the remaining pudding mixture and strawberries on top.
07 -
Cover the pan and let it chill in the refrigerator for 6-8 hours or overnight to set.
08 -
For a frozen dessert, wrap the pan with plastic wrap followed by aluminum foil. Freeze overnight. Thaw for 30-40 minutes at room temperature before slicing and serving.
# Notes:
01 -
Leftovers can be stored in a sealed container in the fridge for up to 3 days.