Strawberry Icebox Cake (2024)

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This no-bake dessert uses simple ingredients are pretty straightforward and you probably have them in the pantry just waiting to make a sweet treat like this one.Perfect during the summer months but can be enjoyed all year long!

• Step 1: Add softened cream cheese into a large bowl and beat with electric mixer until smooth.
• Step 2: Add pudding mix and vanilla extract to the bowl and mix.

Recipe Tips

• Since this requires at least 6 hours in the fridge, it's an easy dessert to make ahead of time.
• Add a bit of texture and change the flavor of this a bit by adding some chocolate chips or chopped nuts. You can even try some broken pretzel pieces to bring some Strawberry Jello Pretzel Salad vibes ot this summer dessert.
• Store any leftovers covered in the fridge for 3-4 days. The longer this sits, the faster it breaks down and changes texture.

Can I use a different cookie layer?

Yes, although I love the using these shortbread cookies you can also use layers of graham crackers. You can also use Nilla cookies or chocolate wafer cookies in place of the Lorna Doone cookies.

Can I use frozen strawberries?

I do not recommend using frozen strawberries in this icebox cake recipe. Once the strawberries thaw out, they'll release a bunch of liquid and this can make your icebox cake runny and will make the strawberries bleed into the other layers. If you must use frozen strawberries, thaw them and pat them dry thoroughly before using.

Can I use different fruit?

Yes, you can use other fresh berries like raspberries or blueberries for different flavors in your dessert. Be sure to at them dry well so they don't break down and make the dessert runny or soggy.

• 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

• 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.

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.