Strawberry Icebox Cake
Easy no bake strawberry icebox cake
Prep Time 30 minutes
Cook Time 0 minutes
Chilling 4 hours
Total Time 30 minutes
Servings 9 servings
- 8 ounces cream cheese1 softened
- 1/4 cup powdered sugar
- 2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Base and Topping
- 15 chocolate graham crackers2
- 2 1/2 cups sliced fresh strawberries
In a medium bowl, beat cream cheese and 1/4 cup powdered sugar together until well-combined.
In a separate large chilled bowl, beat 2 cups of heavy cream to soft peak stage.
Add 1/3 cup powdered sugar and vanilla extract; beat to stiff peaks.
Reserve generous 1/2 cup whipped cream as a topping.
Fold together remaining whipped cream and cream cheese mixture.
To put it all together, spread a thin layer of the cream mixture into the bottom of an 8x8-inch square baking pan.
Place a layer of graham crackers over the cream, breaking grham crackers to fit.
Spread half of the cream mixture on top.
Place a single layer of sliced strawberries over the cream.
Top with another layer of graham crackers, breaking them fit.
Spread the remaining half cream mixture over the graham crackers.
Add another layer of strawberries.
Top with the final layer of graham crackers.
Spread the reserved 1/2 cup whipped cream over the top.
Top with remaining strawberries.
Chill until the graham crackers have softened completely, at least 4 hours or overnight.
Serve chilled, and refrigerate any leftovers.
- Can use regular or 1/3-less fat.
- Can sub honey graham crackers.
- Nutrition values are estimates.
Serving: 1serving | Calories: 376kcal | Carbohydrates: 32g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 293mg | Potassium: 204mg | Fiber: 2g | Sugar: 16g | Vitamin A: 915IU | Vitamin C: 23.8mg | Calcium: 97mg | Iron: 1.2mg