Description
No-bake strawberry icebox cake is a quick and refreshing dessert layered with pudding, whipped topping, graham crackers, and fresh strawberries. Perfect for summer, parties, and make-ahead treats—no oven required!
Ingredients
Scale
3 boxes (3.4 oz each) instant cheesecake pudding mix (or vanilla pudding)
4 cups cold whole milk
2 cups full-fat whipped topping (e.g., Cool Whip)
1 box (14.4 oz) graham crackers
3–4 cups fresh strawberries, washed, diced, and patted dry
Instructions
- Mix the Pudding: In a large bowl, whisk the pudding mix with cold milk until smooth and slightly thickened.
- Incorporate Whipped Topping: Carefully fold the whipped topping into the mixture until it’s smooth and fully blended. Set the mixture aside.
- Layer the Base: Arrange graham crackers in a 9×13-inch dish to cover the bottom completely.
- Add Filling and Fruit: Spread a third of the pudding mixture over the crackers. Top with a layer of diced strawberries.
- Layer Again: Place another layer of graham crackers, then spread the next third of the pudding mixture and scatter more strawberries on top. Repeat one last time.
- Chill: Cover the dish and refrigerate for at least 6–8 hours or overnight for best results.
- Optional Freezing: For a frozen version, wrap the dish in plastic and foil, freeze overnight, and thaw for 30–40 minutes before serving.
Notes
Dry strawberries thoroughly to avoid soggy layers.
Chill overnight for best flavor and structure.
You can freeze leftovers for up to a month—thaw before serving.
Optional: add chocolate drizzle or crushed nuts for variation.
- Prep Time: 10 minutes + Time: Chill time
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Carbohydrates: 32g
- Protein: 3g