STRAWBERRY CREAM CHEESE ICEBOX CAKE RECIPE - (3.9/5)
Provided by á-46109
Number Of Ingredients 7
Steps:
- Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it's mixed up. Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours. When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
STRAWBERRY ICEBOX CAKE
This strawberry icebox cake is an easy dessert! It's Layered with ripe strawberries, graham crackers, and a creamy mixture of whipped cream and cream cheese.
Categories Fourth of July spring Summer dessert fruit
Time 4h15m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
- Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
- Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
- Top with graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
- Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
- Cover with plastic wrap and refrigerate at least four hours and up to overnight.
STRAWBERRY ICEBOX CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
- Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.
CREAMY STRAWBERRY ICEBOX CAKE
My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
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