No-Bake Strawberry Icebox Cake

Prep Time
🕒 Active: 25 minutes
❄️ Chill: 6–8 hours (overnight recommended)

This no-bake strawberry icebox cake is a creamy, fruity, and effortless dessert made with layers of graham crackers, a cheesecake pudding filling, and fresh strawberries. It’s the ultimate make-ahead treat for spring and summer gatherings.

🛒 Ingredients

2 lbs fresh strawberries (washed, hulled, and sliced ¼-inch thick)
1 (14 oz) can sweetened condensed milk
8 oz cream cheese, softened
1 (3.4 oz) box instant cheesecake pudding mix
3 cups cold milk
2 cups whipped topping (plus extra for topping)
1–2 sleeves graham crackers
Optional: crushed graham crackers for garnish

🥣 Instructions

1. Prepare the Strawberries & Dish

Wash, dry, and hull the strawberries, then slice them evenly.
Line the bottom of a 13×9-inch baking dish with graham crackers, trimming as needed to fully cover the base.

2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with sweetened condensed milk until completely smooth. Scrape down the sides of the bowl to avoid lumps.

3. Add Pudding & Milk

Add the cheesecake pudding mix and 3 cups cold milk. Beat on low speed for 4–5 minutes until the mixture thickens.

4. Fold in the Whipped Topping

Using a spatula, gently fold in 2 cups of whipped topping until the mixture is fluffy and fully combined.

5. Assemble the Layers

Spread half of the cream filling over the graham cracker base. Top with half of the sliced strawberries.
Add another full layer of graham crackers, then spread the remaining filling evenly. Top with the rest of the strawberries.

6. Chill to Set

Cover the dish with plastic wrap or foil. Refrigerate for at least 6–8 hours, or preferably overnight. The graham crackers will soften into a cake-like texture.