As much as I love a good old bowl of ice cream after dinner in the dead heat of summer, I sometimes get bored with it. No bake, frozen desserts have become my new favorite and offer a welcomed change and still offer that refreshingly cool taste.
I have a pretty big garden at my house and love to use some as much of the fresh fruits and berries as I can. This icebox cake not only lets me use my nice fresh strawberries but requires no baking what so ever which is great for where I live. The summers can be a real scorcher.
With all of 30 seconds to prep and layer, the icebox cake is my new go-to. You can change it up with any berry or fruit you like. Really you can customize it to suit your fancy. Serve it right out of the fridge and feel the instant refreshing taste just as you would with your ice cream.
This recipe is great for having company as it makes a pretty good size serving and my guests love it I rarely have and extras. Its a great alternative to a typical cheesecake as well. Try this out this summer, its a dessert you and your guests are sure to love just as much as my family does!
Want more no bake recipes? Check out:
No Bake Chocolate Peanut Butter Lasagna
To make, clean and cut your strawberries length wise. Line a 9x13 inch baking dish with graham crackers and set aside.
Combine cream cheese and sweetened condensed milk in a large bowl and blend until smooth. Add in pudding mixes and continue to blend until the mix begins to thicken.
Fold in 2 cups of cool whip.
Pour half of the cream cheese mixture over the graham crackers.
Top this layer with strawberries.
Repeat another cream cheese and strawberry layer.
Cover the second layer with the remaining cool whip and refrigerate 6-8 hours.
Top with some more crushed graham crackers and more cut strawberries.
Ingredients
- 2 pounds strawberries
- 2 sleeves graham crackers
- 1 8-oz. package cream cheese, room temperature
- 1 14-oz. can sweetened condensed milk
- 2 3.4-oz. packages instant cheesecake flavored pudding
- 3 cups milk
- 1 carton cool whip
Directions
- To make, clean and cut your strawberries length wise. Line a 9x13 inch baking dish with graham crackers and set aside.
- Combine cream cheese and sweetened condensed milk in a large bowl and blend until smooth. Add in pudding mixes and continue to blend until the mix begins to thicken.
- Fold in 2 cups of cool whip.
- Pour half of the cream cheese mixture over the graham crackers.
- Top this layer with strawberries.
- Repeat another cream cheese and strawberry layer.
- Cover the second layer with the remaining cool whip and refridgerate 6-8 hours.
- Top with some more crushed graham crackers and more cut strawberries.
