Strawberry Cheesecake Icebox Cake

 

  • 8oz block cream cheese, softened
  • 1 cup milk
  • 1 small box of cheesecake flavored pudding
  • 1 cup powdered sugar
  • 1 can strawberry pie filling
  • 1 container non-dairy whipped topping
  • 16 graham crackers, approximately
  • 8×8 square baking dish

 

In a large bowl, combine cream cheese, 1/2 cup milk only at this point, and pudding mix into a large bowl.

Slowly beat ingredients until it starts to form a thin,  batter-like consistency.

Add powdered sugar and the rest of the milk.

Slowly beat until combined.

Spoon in 2 cups of non-dairy whipped topping and set the rest aside for later. 

Beat on low until completely incorporated.

On the bottom of an 8×8 baking dish, spoon a bit of the pudding/cheesecake mixture onto the bottom.

This will act like a “glue” for the graham crackers so that the pudding/cheesecake filling will be much easier to spread over top.

Place about 4 graham crackers on the bottom of the baking dish.

Feel free to break them up to fit properly.

Top the graham crackers with half of the cheesecake filling.

Top the cheesecake filling with…

Yup! You guessed it …

…half of the strawberry pie filling!

Now repeat!

Graham crackers…

Cheesecake filling…

Strawberry pie filling…!

The final layer will be another sheet of graham crackers topped with the remaining non-dairy whipped topping.

Some of the strawberry filling was seeping through the graham crackers.  So, I took it upon myself to mix the excess along with any remaining filling that was left in the can and swirled it all together with the whipped topping. 

There!! Pretty in pink!!

Garnish with crushed graham crackers and a strawberry or two!

Refrigerate for at least 4 hours before serving.

 

Mangia!

Strawberry Cheesecake Icebox Cake
Write a review
Print
Ingredients
  1. 8oz block cream cheese, softened
  2. 1 cup milk
  3. 1 small box of cheesecake flavored pudding
  4. 1 cup powdered sugar
  5. 1 can strawberry pie filling
  6. 1 container non-dairy whipped topping
  7. 16 graham crackers, approximately
  8. 8x8 square baking dish
Instructions
  1. In a large bowl, combine cream cheese, pudding mix and 1/2 cup of milk. Beat on low until a thin, batter-like consistency is formed.
  2. Add another 1/2 cup of milk and powdered sugar to the bowl and beat on low until combined.
  3. Spoon in 2 cups of non-dairy whipped topping. Beat on low until fully incorporated.
  4. Spoon a very thin layer of the cheesecake filling onto the bottom of baking dish.
  5. Top thin layer with graham crackers covering the bottom of the dish completely. Break crackers up as necessary to fit the dish.
  6. Spoon in half of cheesecake filling over graham crackers.
  7. Then, spoon half of strawberry pie filling on top of that.
  8. Repeat.
  9. Graham crackers, cheesecake filling, strawberry pie filling.
  10. Top with one last layer of graham crackers.
  11. Cover the last layer of graham crackers with the remaining non-dairy whipped topping.
  12. Sprinkle crushed graham crackers, fresh strawberries or both over top to garnish.
  13. Refrigerate for at least 4 hours before serving.
  14. Mangia!
http://www.dashofthat.net/