Prepare the Strawberries: Begin by washing the strawberries. Remove the tops and slice them 1/4 inch thick. Set aside for layering.

 

Layer Graham Crackers: Line the bottom of a 3-quart, 13×9 inch baking dish with graham crackers, creating a solid base.

 

Cream Cheese Mixture: In a large mixing bowl, beat the cream cheese and sweetened condensed milk until the mixture is smooth and creamy. Add in the instant cheesecake pudding mixes and milk. Continue mixing on low for about 4-5 minutes, or until the mixture starts to thicken. Gently fold in 2 cups of whipped topping until well combined.

 

Assemble the Cake: Pour half of the cream cheese mixture over the graham cracker layer in your baking dish. Arrange a layer of sliced strawberries over the cream cheese. Follow this with another layer of graham crackers. Spread the remaining cream cheese mixture over the top, and then add another layer of strawberries.

 

Chill: Cover the dish and refrigerate for 6-8 hours to allow the cake to set and flavors to meld.

 

Garnish and Serve: Before serving, top the cake with the remaining whipped topping. Crush the leftover graham crackers and sprinkle them over the top for added texture and decoration.

 

This Strawberry Icebox Cake is a refreshing, creamy delight that’s as easy to make as it is delicious. With no baking required, it’s the perfect dessert for summer gatherings, offering a cool respite on warm days. The combination of juicy strawberries, fluffy whipped topping, and rich cream cheese filling between layers of crisp graham crackers will make this a favorite go-to for any occasion. Enjoy the simplicity and sweetness of this delightful treat!