Strawberry Cream Cheese Icebox Cake

Step 1: Prepare the Strawberries

• Clean and Slice: Rinse the strawberries under cold water, pat dry, and slice into 1/4-inch pieces. Set aside.

Step 2: Prepare the Baking Dish

• Layer Graham Crackers: Line a 3-quart 13×9-inch baking dish with graham crackers, breaking as necessary to fit.

Step 3: Prepare the Cream Cheese Mixture

• Mix Ingredients: In a large bowl, beat the cream cheese and sweetened condensed milk until smooth.
• Add Pudding and Milk: Incorporate the pudding mixes and milk, mixing until thickened.
• Fold in Cool Whip: Gently fold in 2 cups of Cool Whip until combined.

Step 4: Assemble the Cake

• First Layer: Spread half of the cream cheese mixture over the graham crackers.
• Strawberry Layer: Place a layer of sliced strawberries over the cream.
• Second Graham Layer: Add another layer of graham crackers.
• Remaining Cream Mixture: Top with the remaining cream cheese mixture.
• Final Strawberry Layer: Finish with a layer of strawberries.

Step 5: Refrigerate

• Chill: Cover and refrigerate for 6 to 8 hours, allowing the cake to set.

Step 6: Final Touches

• Check Moisture: Before serving, pat any excess moisture from the strawberries.
• Top with Cool Whip: Spread the remaining Cool Whip over the top.
• Add Graham Cracker Crumbs: Sprinkle crushed graham crackers for added texture.

Storage Options:

• Store covered in the refrigerator and consume within 3 days for best freshness and texture.

Tips:

• Enhanced Flavor: For an extra touch, drizzle a little strawberry sauce or sprinkle mini chocolate chips over the final layer of Cool Whip before adding the graham cracker crumbs.
• Serving: This cake is best served chilled and can be cut into squares for easy serving.