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Strawberry Icebox Cake with Whipped Topping

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Strawberry Icebox Cake with Whipped Topping is a no-bake, layered dessert made with fresh strawberries, whipped topping, and graham crackers. Chilled to perfection, it’s creamy, fruity, and effortlessly delicious—ideal for warm weather or make-ahead treats.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1 box (14.4 oz) graham crackers
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
  2. Fold in the whipped topping until well combined.
  3. Spread a thin layer of the cream mixture on the bottom of a 9×13-inch baking dish.
  4. Place a layer of graham crackers over the cream layer, breaking pieces as needed to fit.
  5. Spread a layer of the cream mixture over the graham crackers, then top with a layer of sliced strawberries.
  6. Repeat the layers: graham crackers, cream, strawberries, until you reach the top, ending with cream and strawberries.
  7. Cover and refrigerate for at least 4 hours, or overnight, to allow the crackers to soften.
  8. Slice and serve chilled.

Notes

  • Let the cake chill overnight for the best texture.
  • Use stabilized whipped cream as a homemade alternative to whipped topping.
  • Try adding blueberries or bananas for a fruitier variation.
  • Keep leftovers refrigerated and consume within 3 days.

Nutrition

Keywords: strawberry icebox cake, no-bake dessert, summer cake, whipped topping, graham cracker dessert

Find it online: https://yumcove.com/strawberry-icebox-cake-with-whipped-topping/