Strawberry Cream Cheese Icebox Cake
A no bake dessert of graham crackers, whipped cream cheese filling, and fresh strawberries chilled until soft and sliceable.
Equipment
- 9x13 inch dish
- Electric mixer
- Mixing bowls
Ingredients
Main Ingredients
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy cream cold
- 1 lb strawberries hulled and sliced
- 18 graham cracker sheets or vanilla wafers
Instructions
Cooking
- Beat. Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Whip. Whip the heavy cream to soft peaks and fold it into the cream cheese mixture.
- Layer. Line a 9x13 inch dish with graham crackers, spread one third of the filling, and add a layer of strawberries.
- Repeat. Repeat twice more, finishing with filling and berries.
- Chill. Cover and refrigerate at least 4 hours, then slice and serve cold.
Notes
Substitutions: Use vanilla wafers in place of graham crackers.
Tips: Whip the cream to soft peaks and fold gently to keep the filling light.
Storage: Refrigerate covered for up to 4 days or freeze slices for 1 month.
Nutrition is calculated per serving without the optional chocolate sauce.