You have to wait three hours for this caketo set correctly in the fridge, but it is well worth the wait.Plan ahead and enjoy this scrumptious treat any time.
Recipe: Ice Box StrawberryCake
1 1/2 cups graham cracker crumbs
Preheat oven to 375°F (190°C).
In a bowl combine graham cracker crumbsand 1/4 cup sugar. Mix in melted butter. Press firmly into a13 x 9-inch pan. Bake for 8 minutes. Cool.
Beat softened cream cheese with 1/4 cupsugar and 2 tablespoons milk with an electric mixer at mediumspeed until smooth. Fold in half the whipped topping and spreadover the crust.
Hull and slice the strawberries. Arrangepart strawberries in an even layer, reserving approximately 1/2cup for garnish.
Pour 2 1/2 cups cold milk in a bowl andmix in pudding mix. Mix until thoroughly combined. Pour overthe berries and refrigerate for at least 3 hours.
Just before serving, spread the remainingnon-dairy whipped topping on top and garnish with the reservedhalved strawberries.
1/2 cup granulated sugar
1/3 cup butter, melted
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 (8-ounce) container non-dairy whipped topping
2 pints strawberries, sliced
2 1/2 cups milk
1 (3.5-ounce) package instant vanilla pudding mix
Makes 16 servings.
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