How To Make Strawberry Cream Cheese Icebox Cake
- Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy.
Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. - Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers.
- Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
- Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. - Crush remaining graham crackers and sprinkle crumbs over the top