Ingredients: 2 pound strawberries
2 graham cracker sleeves
1 -8 oz. pkg. room temperature cream cheese
1-14 oz. sweetened can sweetened condensed milk
2-3.4 oz. package instant cheesecake pudding
3 quarts milk
1 carton (12 oz.) whipped topping, divided
Strawberry Cream Cheese Recipe Icebox Cake Wash strawberries, then slice them 1/4 inch thick and set them. Set some graham crackers for the bottom of a 3-quart 139 baking dish. In a large mixing bowl, combine cream cheese and sweetened condensed milk and beat with an electric mixer until smooth and creamy.
Mix in the pudding mix and milk for 4-5 minutes, or until the mixture begins to thicken.
2 cups whipped topping, folded in until smooth. Half of the cream cheese mixture should be poured over the graham crackers.
Place a single layer of strawberry slices on top of the cream cheese mixture. Top with another layer of graham crackers, then with the remaining cream cheese mixture.
Add another layer of strawberries on top of the cream cheese mixture.
Refrigerate for 6-8 hours, covered. When ready to serve, top with the remaining whipped topping.
Crush the remaining graham crackers and sprinkle on top.
