Strawberry Cream Ice Box Cake
Ingredients
- 17 ounces mini Nilla Wafer cookies 1-1/2 boxes
- 8 ounces cream cheese at room temperature
- 2 (3.4 ounces each) boxes Vanilla instant pudding
- 20 fluid ounces cold milk
- 16 ounces cool whip topping or whipped cream
- 3 pounds fresh strawberries
- Dixie Crystals sifted confectioners sugar amount to taste
Instructions
- Blend cream cheese and milk until smooth.
- Add pudding mix, and stir to combine.
- Fold in 12 ounces of cool whip.
- Spread the other 4 ounces of cool whip on the bottom of a 9x13 inch baking pan or lasagna pan.
- Cover the bottom of the dish (on top of whipped cream) with a single layer of cookies.
- Top the cookies with one third of the pudding mixture.
- Top the pudding mixture with one pound of sliced strawberries.
- Repeat again with a layer of cookies, then another third of the pudding mixture, and another pound of sliced strawberries.
- Finish with the last third of the pudding mix, smoothing out the top.
- Cover with plastic and refrigerate overnight to set.
- Before serving, top the ice box cake with the last pound of strawberries, these cut in half.
- Dust with powdered sugar as desired before slicing.
- Keep unused portions chilled and use within one day.
Notes
From the kitchen of palatablepastime.com
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