Strawberry Icebox Cake Recipe | Dairy Farmers of Manitoba

Strawberry Icebox Cake


20 min.

Serving Size

9-12 servings

Great Tastes 2019-2020



  • 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



  • 1 1/2 cups (375 mL) graham wafer crumbs
  • 9 graham wafer cookies
  • 1 lb (500 g) strawberries, sliced


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.



  • 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.