Strawberry Icebox Cake

Easy no bake strawberry icebox cake recipe

Course Dessert

Cuisine American

Prep Time 30

Cook Time 0

Chilling 4

Total Time 4 30

Servings servings

Calories 376kcal

In a medium bowl, beat cream cheese and 1/4 cup powdered sugar together until well-combined.
8 ounces cream cheese, ¼ cup powdered sugar
In a separate large chilled bowl, beat 2 cups of heavy cream to soft peak stage.
2 cups cold heavy whipping cream
Add 1/3 cup powdered sugar and vanilla extract; beat to stiff peaks.
⅓ cup powdered sugar, ½ teaspoon vanilla extract
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.
15 graham crackers
Spread half of the cream mixture on top.
Place a single layer of sliced strawberries over the cream.
2 ½ cups sliced fresh strawberries
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.

Cream cheese: Regular cream cheese will give you the creamiest filling. You can use 1/3-less fat cream cheese if you prefer.
Graham crackers: You can substitute chocolate graham crackers or cinnamon graham crackers in place of the honey grahams.
Nutrition values are estimates.