Strawberry Cheesecake Icebox Cake
I’m excited to share this cheesecake icebox cake now that summer is just around the corner. Warm weather makes me overjoyed to share all sorts of summer strawberry recipes. Icebox cakes are a no-bake dessert that can be made ahead of time and take just minutes to prepare. I find myself making these cakes with little times notice of hosting a backyard party or a summer birthday party.
Icebox cakes are great to make in a pinch and are just a tasty as a baked cake. I have fond memories my grandmother making a similar cake for birthday parties during the summer.
I’ve added marshmallows to this icebox cake and it’s a delicious addition. The pudding and whipped cream combine with the marshmallows and result in an ultra soft texture that matches the rest of the cake.
To make this recipe, you’ll need a few simple ingredients and about 20 minutes to put it all together. I told y’all this recipe is pretty easy to make!
You’ll want to make the pudding first by combining 2 pudding powder packages with milk. Whisk for about 2 minutes and chill it in the refrigerator while preparing the strawberries. Wash about 2 lbs of strawberries and pat dry. Reserve about 10 big strawberries and slice them downward from the stem. These will be used in 1 to 2 row to garnish the top of the cake with. Diced the remainder of the strawberries and divide it equally into 3 parts.
In a 9 x 13 baking dish, mix together 1/2 cup of pudding and 1/2 whipped cream and spread across the bottom of the pan to cover it. Top the mixture with about 7 sheets graham crackers. Arrange the sheets to cover the mixture. With the pan vertical, I used 5 sheets vertically and about 2 on the side that I broke in half to fit.
Top the graham cracker sheets with pudding, making sure to evenly coat it. Sprinkle 1/3 of the strawberries on top then cover with cool whip.
Repeat this layer by adding the second layer of graham crackers on top of the cool whip in the same pattern used before. Top with pudding, sprinkle 1/3 strawberries on top and cover with cool whip. To this layer, sprinkle 1 – 2 cups mini marshmallows on top of the cool whip. Using a spatula, press the marshmallows into the cool whip until they are covered.
Repeat this layer by adding the third layer of graham crackers to the top of the cool whip/marshmallows. Spread remaining pudding and cover with a thick layer of cool whip on top.
To garnish the top of the cake, I arranged 1 row of diced strawberries in a line. Second line, I arranged a row of sliced strawberries in the same direction and then fit the other strawberries in going the other way. I arranged a second row of diced strawberries at the end. You could always do 3 rows of diced strawberries to garnish too!
Be sure to chill the cake in the refrigerator for at least 2 hours. This will allow the pudding and whipped cream to soften the graham cracker sheets but of course this time can be reduced if desired.
Also, I must note that this amazing dessert holds it’s shape and taste for a few days. The pudding may start to weep liquid in the bottom and the graham crackers will become mushy.
Strawberry Cheesecake Icebox Cake
Strawberry Cheesecake Icebox Cake
Ingredients
- 2 (3.4 oz) cheesecake pudding
- 4 1/2 cups milk
- 2 lbs strawberries
- 1 -2 cups mini marshmallows
- 2 (12 oz) containers of Cool Whip
- 19 oz graham cracker sheets
Instructions
- In a large bowl, stir together milk and cheesecake pudding powder. Allow to set up for at least 5 minutes. Meanwhile, dice strawberries, reserving about 7-10 large strawberries to make sliced design on top, if desired. Divide diced strawberries into 3 equal parts
- In a 9 x 13 pan, mix together 1/2 cup pudding and 1/2 cool whip then evenly spread it on the bottom on the pan. Lay 5 sheets of graham crackers across the bottom then break sheets in half to do the side. Spread enough pudding on top of the graham crackers to coat it and sprinkle 1/3 of the reserved strawberries evenly across. Spread cool whip on top of the strawberries to cover it all evenly. Spread a second layer of graham cracker sheets in the pan, using the same design. Spread pudding on top then spread 1/3 reserved diced strawberries and top with cool whip. Evenly sprinkle 1-2 cups mini marshmallows and push marshmallows into cool whip with a spatula to cover it. Repeat once more using more whipped cream on the top layer and spread strawberries in rows with reserved sliced strawberries. Chill for at least 2 hours before serving. Icebox cake stays good for about 2-3 days.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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This recipe has been featured on The Weekend Potlock
18 Responses
Wow, does this ever look like an awesome dessert! No wonder it received the most clicks, last week at Simple Supper Tuesday. We would love if you could join us again, starting Monday night at 8pm EST.
Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, Monday at 7 pm. Happy Sunday! Lou Lou Girls
I have a serious sweet tooth, and while I love to bake, I hate complicated recipes….this recipe sounds right up my alley! Plus we try and test out a new dessert every week, so this is definitely getting added to our list….it’s just perfect for summer! Thanks so much for sharing this with us at Merry Monday! We hope you’ll join us again this week! 🙂
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Miz Helen
Oh My! So Yummy!! I would love if you stopped by My 2 Favorite Things on Thursday – Link Party and share your stuff!! I’d love to have you!! It’s still open!
Hi Jessica, I do hope you’ll come over to Food on Friday: Berries & Currants to add this to the recipe collection! Cheers from Carole’s Chatter
Congratulations! This post is going to be featured over at Diana Rambles tomorrow and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, Yummed, Stumbled, and Recommended on G+. Please grab a featured button off my button page or via the post guidelines graphic. Thanks for sharing this awesome recipe!
Strawberries are in season – love them and love cheese cake! Must try this recipe. It looks divine!
Thanks, Kristi
Looks decadently amazing Jessica! Thanks so much for sharing. I’m visiting from Oh My Heartsie Girl Linky Party. Pinning and tweeting! 🙂
Well because someone said cheesecake I want to learn how to make this…. thank you for a creative twist on a family favorite.
Hi Jessica, wow this looks delicious, with strawberries at a good price this is perfect.
Thank you for sharing on Friday Features, you sweetened my party with your dessert!!
Hope you have a great weekend!
Karren
xx
Fresh strawberry season is almost here in my area…..can’t wait to go picking and then try this. Thanks!
This looks delicious and sounds really simple to make. My kind of recipe. thanks for sharing it.
This looks like the ultimate summer dessert! Anything with strawberries is a sure fire way to my heart, especially something that takes a small amount of time to assemble.. I’ll most definitely be giving this a try! Thanks!
I am spending my 4th of July with my husband’s family this year and I had no idea what I was going to take. This looks perfect! I might add a few blueberries to match the color theme of the holiday but I love the idea of an easy dessert that looks like I spent a lot of time on it!
Sounds like an awesome idea, they will love this. Thanks, Michelle!
Now THIS is a great idea! Definitely pinning this for an easy summer dessert!