Strawberry Cheesecake Icebox Cake

I’ve talked a bunch of times about how much I love icebox cakes. They’re make-ahead, so they’re perfect for parties or special occasions, and since they’re no-bake, they’re perfect for summer. I don’t know about you, but anytime I don’t have to turn my oven on, I’m happy.

So when I went and picked 18 pounds of strawberries last week {seriously. There were so. many. strawberries. I kept telling myself I was going to stop, and then I’d see another whole section of huge, beautiful strawberries.}, I had to figure out what to do with all these berries. In addition to a crapload of strawberry jam, I decided to make a strawberry cheesecake icebox cake.

As a starting point, I used this Paula Deen recipe for Not Yo’ Mama’s Banana Pudding, which I have made a ton of times. But I made several adjustments to the recipe.

First, I used cheesecake pudding rather than vanilla, and, as usual, I added in some vanilla bean paste. You know, because vanilla bean paste is my jam.

I also obviously used sliced strawberries instead of bananas — although using both together would be awesome.

But the key to the whole operation is definitely the Pepperidge Farm Chessmen Cookies. Dave told me I was not allowed to buy them anymore because he cannot stop eating them.

They are pretty much the most delicious cookie ever.

And they turn into a ridiculously delicious cake when layered with the cream.

I’m pretty sure my kids each ate about 12 pieces of this.

This is going to be one of my new go-to summer desserts.

Strawberry Cheesecake Icebox Cake

2017-06-13 20:33:07

Serves 12

A sweet, creamy layered no-bake icebox cake.

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Prep Time

15 min

Total Time

6 hr 30 min

Prep Time

15 min

Total Time

6 hr 30 min

Ingredients

2 bags Pepperidge Farm Chessmen cookies
6 cups sliced strawberries
8 oz. package cream cheese, softened
14 oz. can sweetened condensed milk
2 cups milk
5 oz. box instant cheesecake pudding
1 Tbsp vanilla bean paste
12 oz. container frozen whipped topping, thawed

Instructions

1. Line the bottom of a 9" x 13" dish with one bag of cookies and top with strawberries.
2. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add in condensed milk and mix until smooth. Blend in milk, pudding mix and vanilla bean paste. Fold in whipped topping until well blended.
3. Pour mixture over cookies and strawberries and top with remaining cookies. Cover and refrigerate for 4-6 hours or overnight.

By Jenn Young

Adapted from Not Yo' Mama's Banana Pudding

Endlessly Inspired https://endlesslyinspired.com/

Have you ever made an icebox cake? What is your favorite recipe?

For more strawberry goodness, don’t miss these posts!

The Ultimate Strawberry Recipe Collection

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