Strawberry Cream Cheese Icebox Cake
Ingredients
- 2 lbs fresh strawberries, sliced
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 box graham crackers (about 12 oz)
- Optional: Whipped cream and fresh strawberries for topping
Instructions
- Prepare the Strawberries:
Wash, hull, and slice the strawberries. Set aside. - Make the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. - Assemble the Layers:
- In a 9×13 baking dish, spread a thin layer of the cream cheese mixture to prevent sticking.
- Add a single layer of graham crackers, breaking them as needed to fit.
- Spread a generous layer of the cream cheese filling over the graham crackers.
- Add a layer of sliced strawberries.
- Repeat:
Continue layering graham crackers, cream cheese filling, and strawberries until you reach the top of the dish. Finish with a layer of the cream cheese mixture and a decorative topping of strawberries if desired. - Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and meld with the cream. - Serve:
Slice into squares and enjoy the creamy, fruity layers of this no-bake dessert!
Would you like a printable version or suggestions for variations? 😊