The same happens with recipe names. You get, “Gross! No! That makes me think of boiled garbage!” And then you’re shocked because you really liked the name but now you can’t use it because now it makes you think of boiled garbage.
I narrowed this one down to two options and very hesitantly asked on the facebook page which one y’all liked best. Turns out you like them both! And there was only a slight smattering of negative baby-name-changing type feedback.
THE PEOPLE HAVE SPOKEN.
This recipe shall be called Strawberry Cream Cheese Icebox Cake hence forth and forever more. Probably. Unless there’s an overwhelming surge for the other option overnight. Or I change my mind.
This is a layered dessert with graham crackers, a no-bake cheesecake filling and fresh strawberries. It's crazy easy to make so delicious! Enjoy!
Strawberry Cream Cheese Icebox Cake
2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton cool whip, divided
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 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th 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 4-5 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 6-8 hours.
When ready to serve*, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
*my strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a clean paper towel before topping with cool whip and graham cracker crumbs.
This recipe was featured at the Weekend Potluck!