Strawberry Icebox Cake

by

Strawberry Icebox Cake

Prep Time: 15 minutes
Chill Time: 6 hours (or overnight)
Servings: 9
Calories: ~604 per serving
Course: Dessert
Cuisine: American
Difficulty: Easy

Why You’ll Love This Recipe

This Strawberry Icebox Cake is the ultimate no-bake dessert—creamy, fruity, sweet, and refreshingly cool. Layers of buttery shortbread cookies, silky cheesecake pudding, fluffy whipped topping, and juicy strawberries come together in perfect harmony. It’s effortless to make, requires no oven, and is ideal for warm-weather gatherings, potlucks, or family celebrations.

Ingredients

  • 8 oz cream cheese, softened to room temperature
  • 2 (3.4 oz) boxes instant cheesecake pudding mix (see notes for substitutions)
  • 2 tsp pure vanilla extract
  • 1½ cups half-and-half
  • 8 oz Cool Whip (or any whipped topping), thawed
  • 3 cups fresh strawberries, diced
  • 60 Lorna Doone shortbread cookies (or substitute with graham crackers/Nilla wafers)

Instructions

  1. Prepare the Creamy Filling
    In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth and creamy. Add the pudding mixes and vanilla extract, and blend until combined.
  2. Add Liquid & Whip
    Slowly pour in the half-and-half while continuing to mix. Beat until the mixture thickens and is fully combined.
  3. Fold in Cool Whip
    Using a spatula, gently fold in the Cool Whip until fully incorporated. The mixture should be light, creamy, and fluffy.
  4. Assemble the Layers
    • Spread about ¼ of the filling evenly into the bottom of an 8×8-inch baking dish.
    • Add a layer of ⅓ of the diced strawberries.
    • Arrange approximately 25 Lorna Doone cookies on top, slightly overlapping if needed.
    • Spread ½ of the remaining filling over the cookies, then top with another ½ of the remaining strawberries.
    • Repeat with another layer of cookies, then finish with the remaining filling and strawberries.
    • Crumble the leftover cookies and sprinkle on top for a buttery crunch.
  5. Chill and Set
    Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the layers to set and the cookies to soften.
  6. Serve & Enjoy
    Slice into squares and serve chilled. This dessert is even better the next day!

Tips & Variations

  • Make it ahead: This is a perfect make-ahead dessert! It tastes even better the next day as the flavors meld and the cookies soften into a cake-like texture.
  • No cheesecake pudding? Use one 6.8 oz box of instant vanilla pudding as a substitute. Just avoid cook-and-serve types.
  • Alternate cookie options: Try graham crackers or Nilla wafers for a classic twist.
  • Fresh is best: Use ripe, juicy strawberries for the most flavorful results. You can also add blueberries for a red-white-blue summer look!
  • Want a lighter version? Use low-fat cream cheese, sugar-free pudding, and light whipped topping.

Storage

Store any leftovers covered in the fridge for up to 4 days. This dessert does not freeze well due to the dairy content.

Nutrition Highlights (Per Serving)

  • Calories: 604
  • Carbs: 72g
  • Protein: 8g
  • Fat: 32g (Saturated: 14g)
  • Fiber: 2g
  • Sugar: 37g
  • Vitamin C: 29mg (from strawberries)
  • Calcium: 112mg

This crowd-pleasing Strawberry Icebox Cake is guaranteed to become a family favorite. It’s sweet, tangy, rich, and light all at once—like summer in every bite. Perfect for birthdays, Mother’s Day, or just a treat-yourself weekend!

 

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