Strawberry Cheesecake Icebox Cake
Luscious cheesecake pudding, diced strawberries and whipped cream layered between soft graham crackers with a mini marshmallows center.
Servings 12 -18
- 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
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.