Easy No-Bake Icebox Cake – Introducing the “Easy No-Bake Icebox Cake”. A delightful and effortless dessert. Perfect for any occasion. This simple, refreshing treat. Features layers of graham crackers, creamy cheesecake pudding, and fresh strawberries. Making it an irresistible crowd-pleaser.
The first time I made this Easy No-Bake Icebox Cake. It was an instant hit. My husband and child. Couldn’t stop raving about how delicious it was. And they both asked for seconds! It’s now a staple in our household for family gatherings. And special occasions. Because it’s so easy to prepare. And everyone loves it.
What makes this Easy No-Bake Icebox Cake truly special?
This recipe is a no-bake wonder. Making it perfect for hot summer days. When you don’t want to turn on the oven. The combination of creamy pudding, fresh strawberries, and graham crackers. Creates a delightful texture. That everyone will enjoy. Plus, it can be prepared in just 10 minutes. And left to chill. Making it a convenient option. For busy schedules.
What You Need To Make This Easy No-Bake Icebox Cake Recipe?
Instant cheesecake pudding: This dry mix forms the creamy base of the cake. Its rich, tangy flavor is a key component. Vanilla pudding can be substituted. If you prefer a milder taste.
Whole milk: Essential for a creamy texture. Using cold milk. Helps the pudding set properly.
Cool Whip: Adds lightness. And an airy texture to the pudding mix. Making the layers fluffy. And delicious.
Graham crackers: These provide a satisfying crunch. That contrasts nicely with the creamy layers.
Strawberries: Fresh, juicy, and sweet. They add a burst of flavor. And a touch of tartness. Balancing the sweetness of the pudding. And Cool Whip.
Steps To Make Easy No-Bake Icebox Cake:
Step 1: In a large mixing bowl, add pudding mix and cold milk. Whisk until smooth and slightly thick.
Step 2: Gently fold in Cool Whip until combined. Set aside.
Step 3: In a 9×13-inch pan, line the bottom with graham crackers.
Step 4: Spoon a third of the pudding/Cool Whip mixture on top of the crackers. Spread evenly with a spatula.
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Step 5: Toss some strawberries on top.
Step 6: Repeat layers: graham crackers, pudding/Cool Whip mixture, strawberries.
Step 7: Finish with a final layer of graham crackers, remaining pudding/Cool Whip mixture, and strawberries.
Step 8: Cover and chill in the fridge for 6-8 hours or overnight.
Step 9: For a frozen dessert, wrap the pan in plastic wrap, then aluminum foil, and freeze overnight. Thaw for 30-40 minutes before serving.
Tip:
For the best results. Let your Easy No-Bake Icebox Cake chill overnight. This extended chilling time. Allows the graham crackers to soften. As they absorb moisture from the pudding and Cool Whip. Transforming into a cake-like texture. The flavors meld together more cohesively. Resulting in a richer, more harmonious taste. Additionally, the extra time. Ensures that the dessert is thoroughly chilled. Making it even more refreshing. And delightful when served.
Frequently Asked Questions:
Can I use a different type of fruit?
Absolutely! Blueberries, raspberries, or even bananas would be great substitutes. Or additions to this recipe. Each brings a unique flavor. And texture. That pairs wonderfully with the creamy layers.
Can I make this dessert ahead of time?
Yes! This dessert is best made the night before. To allow the layers to set properly. It makes it a perfect make-ahead option for gatherings. And special occasions.
Can I use whipped cream instead of Cool Whip?
Yes. Homemade whipped cream can be a delicious substitute. Just make sure it’s whipped to stiff peaks. For the best texture. And stability in the layers.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy No-Bake Icebox Cake
Ingredients
- 3 boxes Instant cheesecake pudding dry powder, 3.4 ounces each, full fat
- 4 c whole milk cold
- 2 c Cool Whip full fat
- 1 box graham crackers 14.4 ounces
- 3-4 c strawberries fresh, washed, diced, patted dry
Instructions
- In a large mixing bowl, whisk together pudding mix and cold milk until smooth and slightly thick.
- Fold in Cool Whip until combined and set aside.
- Line the bottom of a 9x13-inch pan with graham crackers.
- Spread one-third of the pudding mixture over the crackers and top with strawberries.
- Repeat layers twice, ending with strawberries on top.
- Cover and chill in the fridge for 6-8 hours or overnight.
- For a frozen dessert, wrap the pan in plastic wrap, then aluminum foil, and freeze overnight. Thaw for 30-40 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
