Great Tastes of Manitoba

Strawberry Icebox Cake

20 minutes + 5 hours freezing time
Prep: 20 minutes | Cook: 0 minutes | Servings: 9-12

Vanilla Cream Filling

  • 1 cup (250 mL) whipping cream
  • 1 pkg (8 oz/250 g) brick-style cream cheese, softened
  • 1/2 cup (125 mL) milk
  • 1 pkg (3.5 oz/102 g) vanilla instant pudding mix
  • 3/4 cup (175 mL) icing sugar


  • 1 1/2 cups (375 mL) graham wafer crumbs
  • 9 graham wafer cookies
  • 1 lb (500 g) strawberries, sliced


  1.  Vanilla cream filling: Using electric mixer, whip cream until stiff peaks form. In separate bowl, beat cream cheese for 2 to 3 minutes or until softened. Beat in milk, instant pudding mix and icing sugar until thoroughly combined and slightly thickened; fold in cream.
  2. Cake: In the bottom of a 8-inch (20 cm) square baking pan, spread one-third of the graham wafer crumbs into an even layer. Top with 3 graham crackers. Carefully spoon one-third of the pudding over graham crackers, smoothing top. Spoon one-third of the strawberries over top. Repeat layers twice.
  3. Refrigerate cake for at least 5 hours or overnight if possible. Serve cold.


This cake can be prepared many days in advance and stored in the freezer. To thaw the cake, remove from the freezer and allow it to thaw in the fridge 8 hours.

For a refreshing summer twist, freeze the cake at least 5 hours or overnight. To serve slightly frozen, remove cake from freezer and allow it to thaw 2 hours before serving.

Pairs well with Fascino Organic Prosecco Doc

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