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

Cake

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

Directions

  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.

TIPS:

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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