Delicious Strawberry Cream Cheese Icebox Cake

Indulge in the lusciousness of this Strawberry Cream Cheese Icebox Cake, a treat that’s both effortless to assemble and irresistibly flavorful.

Ingredients:

Begin by cleaning and slicing the strawberries into approximately 1/4-inch thick slices; set them aside. This initial step is crucial as the cream cheese mixture tends to set rapidly once prepared.
Line the bottom of a 3-quart 13×9-inch baking dish with graham crackers, ensuring they form a solid layer; set aside. Depending on the size of your dish, you may need to break one graham cracker to fill any gaps.
In a large bowl, combine the cream cheese and sweetened condensed milk. Using an electric mixer, beat the mixture until it’s smooth and creamy. Gradually add the pudding mixes and milk, continuing to mix on low speed for 4 to 5 minutes or until the mixture thickens. Gently fold in 2 cups of Cool Whip until well combined.
Pour half of the cream cheese mixture over the layer of graham crackers in the baking dish. Arrange a single layer of strawberry slices over the cream cheese mixture. Top the strawberries with another layer of graham crackers, followed by the remaining cream cheese mixture. Finish with a final layer of strawberries.
Cover the baking dish and refrigerate the cake for 6 to 8 hours, allowing it to set and the flavors to meld.
Prior to serving, if the strawberries release any excess moisture while refrigerating, gently pat them dry with a paper towel. Then, top the cake with a layer of Cool Whip and sprinkle with graham cracker crumbs. Finish by dolloping the remaining Cool Whip on top and garnishing with crushed graham crackers.

Enjoy the delightful combination of flavors and textures in this Strawberry Cream Cheese Icebox Cake, a perfect dessert for any occasion!