Ingredients:
- 2 boxes of instant vanilla pudding mix
- 8 ounces of cream cheese (use 1/3 less fat cream cheese if preferred)
- 3 cups of milk
- 1 cup of heavy cream + 1/4 cup of powdered sugar, or substitute with 1 cup of Cool Whip Topping
- 2 lbs. of fresh strawberries, stems removed, sliced or diced (toss with 2 tablespoons of sugar if desired)
- Graham crackers
Directions:
- Line a 13×9 inch baking dish with a single layer of graham crackers. Break them into smaller pieces if needed to cover the bottom completely.
- In a mixing bowl, prepare the whipped topping by whisking the heavy cream until soft peaks form. Gently fold in the powdered sugar and vanilla until stiff peaks form. Set aside.
- In a large bowl, mix together the instant vanilla pudding mix and milk until well combined.
- Add the cream cheese to the pudding mixture and beat until smooth and well combined.
- Gently fold in the prepared whipped cream or Cool Whip until evenly incorporated.
- Spread half of the pudding/cream cheese mixture over the first layer of graham crackers in the baking dish.
- Arrange half of the sliced strawberries over the pudding layer.
- Add another layer of graham crackers on top of the strawberries, fitting them into the pan as instructed in step 1.
- Repeat the layers with the remaining pudding/cream cheese mixture and strawberries.
- Cover the dish with plastic wrap or foil and place it in the refrigerator for 4-6 hours to chill and allow the pudding to set.
- Once chilled and set, slice and serve the delicious no-bake strawberry cheesecake icebox cake. Enjoy the creamy, fruity goodness!
source allrecipes