Easy Icebox Cake Layers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 boxes (3.4 oz each) instant cheesecake pudding mix, full-fat, or substitute with vanilla pudding
02 -
4 cups cold whole milk
03 -
2 cups Cool Whip, full-fat
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1 box (14.4 oz) graham crackers
05 -
3-4 cups fresh strawberries, washed, diced, and patted dry
# Instructions:
01 -
In a large mixing bowl, combine the pudding mix and cold milk. Whisk until smooth and slightly thickened.
02 -
Gently fold the Cool Whip into the pudding mixture until fully combined. Set aside.
03 -
In a 9×13 rectangle pan, arrange graham crackers to fully cover the bottom.
04 -
Spoon one-third of the pudding and Cool Whip mixture over the graham crackers and spread evenly using a spatula. Add a layer of chopped strawberries on top.
05 -
Add another layer of graham crackers, followed by another layer of the pudding mixture and more strawberries. Repeat one more time for the final layer.
06 -
Cover the pan and refrigerate for 6-8 hours or overnight to let the filling set.
07 -
For a frozen dessert, wrap the pan with plastic wrap and aluminum foil, then freeze overnight. Thaw at room temperature for 30-40 minutes before slicing and serving.
# Notes:
01 -
Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
02 -
To ensure a firm structure, allow sufficient chilling time before serving.