Strawberry Icebox Cake

Strawberry Icebox Cake is a layered dessert that starts with Lorna Doone Cookies on the bottom, a creamy Cool Whip cheesecake pudding filling, that's topped with juicy fresh strawberries. This no-bake dessert is perfect for any occasion.

Course Dessert

Cuisine American

Keyword no-bake, strawberry, summer dessert

Prep Time 15

Chill Time 6

Servings

Calories 604kcal

Author Wendie Williams

Equipment

Cheesecake Pudding

Ingredients

8 ounces cream cheese room temperature
2- 3.4 ounce boxes of instant cheesecake pudding *see notes
2 teaspoons vanilla
1 ½ cups half n half
8 ounces cool whip
3 cups strawberries diced
60 Lorna Doone cookies

Instructions

Place the softened cream cheese into a large bowl and using a hand mixer to beat until smooth.
Add in the instant pudding and vanilla and mix, then add in the half n half and mix until combined.
Using a spatula fold in the cool whip until incorporated.
Spread ¼ of the filling on the bottom of an 8x8 dish. Add 1/3 of the diced strawberries on top. Followed by 25 shortbread cookies. Gently spread ½ of the remaining filling on top of the cookies and ½ of the remaining strawberries.
Repeat with another layer of cookies, the remaining batter and remaining strawberries. Crumble up the leftover cookies on top of the cake.
Cover with plastic wrap and refrigerate for at least 6 hours.

Notes

Use full fat cream cheese and it must be at room temperature to ensure a smooth filling.

If you can't find cheesecake pudding you can use one 6.8 ounce box instant vanilla pudding. Do not get cook n serve pudding. Walmart carries the cheesecake pudding so does Amazon.

You can also use graham crackers or Nilla wafers if desired.

Nutrition