Strawberry Cream Ice Box Cake
mini Nilla Wafer cookies
at room temperature
(3.4 ounces each) boxes Vanilla instant pudding
cool whip topping or whipped cream
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
Ice Box Cake, No Bake Dessert