Strawberry Cream Cheese Icebox Cake



°2 pounds strawberry

°2 graham crackers

°1 pack cream cheese

°1 can sweetened condensed milk

°2 pack(3.4 oz) instant cheesecake flavor pudding

°3 cups of milk

°1 (12 ounce) carton cold whip, divided

* Methods :

Clean the strawberries and cut them 1/4 inch thick; Sit aside. You need to do this first because the cream cheese mixture will start to thicken quickly once it's mixed.

Covering bottom of 3-quart 13-by-9-inch baking dish with graham cracker; Sit apart. Mine fit 6 whole cracker then I had to break up 7th piece to fill in rest.

Mixing cream cheese & sweetened condensed milk in bowl also beat with an electric mixer to smooth & creamy. Adding pudding mix and milk & continue to mix on low heat about 4 to 5 min or until mixture begins to thick. Fold in 2 c of cold whisk to smooth.

Pour half of cream cheese mix on graham crackers. Arrange one layer of strawberry slices on top of the cream cheese mixture. Placing other layer of graham cracker on top of strawberries also then covering with the rest cream cheese blend. Pour cream cheese blending with other layer strawberries. Covering & put in fridge for 6 to 8 h.

When you're ready to serve, if the strawberries are removing a little moisture after placing them in the fridge all day, soak them with a clean paper towel before top with graham cracker crumbs and a cold whisk, then top with the remaining cold whisk. Crushing rest graham crackers & sprinkling crumbs on cool whip.

Enjoy !

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