Description
This Strawberry Icebox Cake. Is a delightful, no-bake dessert. That brings together. The best of summer flavors. With layers of rich, creamy filling. Made from cream cheese, instant cheesecake pudding, and Cool Whip. Combined with fresh, juicy strawberries and buttery Lorna Doone cookies. Each bite is a burst of sweetness. And texture. It’s an incredibly easy recipe. That requires minimal effort. But delivers maximum satisfaction. Perfect for any occasion. This cake can be made ahead. Making it an ideal treat. For family gatherings. Or casual get-togethers.
Ingredients
8 oz cream cheese, room temperature
2–3.4 oz boxes instant cheesecake pudding mix
2 tsps vanilla
1 Β½ c half and half
8 oz Cool Whip
3 c strawberries, diced
60 Lorna Doone cookies
Instructions
Beat the softened cream cheese until smooth.
Mix in the instant pudding mix and vanilla, then add half and half and mix until combined.
Fold in the Cool Whip.
Spread ΒΌ of the filling in an 8×8 dish. Add 1/3 of the strawberries, then layer with 25 cookies.
Spread Β½ of the remaining filling on top, followed by Β½ of the remaining strawberries.
Repeat with another layer of cookies, the rest of the filling, and the last of the strawberries. Crumble leftover cookies on top.
Cover and refrigerate for at least 6 hours.
Notes
To make this Strawberry Icebox Cake gluten-free. Simply substitute the Lorna Doone cookies. With your favorite gluten-free shortbread cookies. Ensure that all other ingredients. Such as the instant pudding mix. And Cool Whip. Are certified gluten-free. This simple swap. Allows you to enjoy. The same delicious layers of creamy filling, fresh strawberries, and cookie goodness. Without any gluten. The cookies will still soften beautifully. Creating a cake-like texture. Thatβs perfect for this no-bake dessert. Enjoy a delightful, gluten-free treat. That everyone will love!
- Prep Time: 15 minutes
