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Strawberry Cream Ice Box Cake

Sue Lau
Prep Time 25 mins
Chill Time 6 hrs
Course Dessert
Cuisine American
Servings 12


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Ice Box Cake, No Bake Dessert