Strawberry Icebox Cake
PREP TIME
20 min.
Serving Size
9-12 servings
Great Tastes 2019-2020
Ingredients
VANILLA CREAM FILLING
- 1 cup (250 mL) whipping cream
- 1 pkg (8 oz/250 g) brick style cream cheese, softened
- 1/2 cup (125 mL) milk
- 1 pkg (3.5 oz/102 g) vanilla instant pudding mix
- 3/4 cup (175 mL) icing sugar
CAKE
- 1 1/2 cups (375 mL) graham wafer crumbs
- 9 graham wafer cookies
- 1 lb (500 g) strawberries, sliced
Directions
| 1. | Using an electric mixer, whip cream until stiff peaks form. In separate bowl, beat cream cheese for 2 to 3 minutes or until softened. Beat in milk, instant pudding mix and icing sugar until thoroughly combined and slightly thickened; fold in cream. |
| 2. | In the bottom of an 8-inch (20 cm) square baking pan, spread one-third of the graham wafer crumbs into an even layer. Top with 3 graham crackers. Carefully spoon one-third of the pudding over graham crackers, smoothing top. Spoon one-third of the strawberries over top. Repeat layers twice. |
| 3. | Refrigerate cake for at least 5 hours or overnight if possible. Serve cold. |
Tips
- This cake can be prepared many days in advance and stored in the freezer.
- To thaw the cake, remove from the freezer and allow it to thaw in the fridge 8 hours.
- For a refreshing summer twist, freeze the cake at least 5 hours or overnight.
- To serve slightly frozen, remove cake from freezer and allow it to thaw 2 hours before serving.
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