Strawberry Icebox Cake Layers (Print Version)
# Ingredients:
→ Pudding mix
01 -
3 boxes instant cheesecake pudding dry powder, 3.4 oz each, or substitute with vanilla pudding, full-fat
02 -
4 cups whole milk, cold
03 -
2 cups Cool Whip, full-fat
→ Base and toppings
04 -
1 box graham crackers, 14.4 oz
05 -
3-4 cups fresh strawberries, washed, diced, and patted dry
# Instructions:
01 -
In a large mixing bowl, combine pudding mix and cold milk. Whisk until smooth and slightly thickened.
02 -
Gently fold in the Cool Whip into the pudding mixture until fully combined. Set aside.
03 -
Line the bottom of a 9×13-inch rectangle pan with graham crackers, ensuring full coverage.
04 -
Spoon one-third of the pudding mixture onto the graham crackers. Spread it evenly with a spatula and sprinkle diced strawberries on top.
05 -
Add another layer of graham crackers, followed by another portion of the pudding mixture. Spread evenly and add more diced strawberries.
06 -
Place a final layer of graham crackers on top. Spread the remaining pudding mixture over them, topping it with the remaining strawberries.
07 -
Cover the pan and chill in the refrigerator for 6-8 hours or overnight to allow the filling to set.
08 -
For a frozen version, wrap the pan in plastic wrap and aluminum foil, and freeze overnight. Before serving, let it thaw at room temperature for 30-40 minutes, then slice and enjoy.