STRAWBERRY CREAM CHEESE ICEBOX CAKE

YOU’LL NEED:

2 lb. strawberries
2 Sleeves graham crackers
1 -8 Oz. pkg. cream cheese, room temperature
1 -14 Oz. can sweetened condensed milk
2- 3.4 Oz. pkg. instant cheesecake flavored pudding
3 Cu. milk
1- 12 Oz. carton whipped topping, divided

HOW TO MAKE:

1-Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside.
2-Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside.
3-Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy.
4-Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
5-Fold in 2 cups whipped topping until smooth.
6-Pour half of the cream cheese mixture over graham crackers.
7-Arrange a single layer of strawberry slices over cream cheese mixture.
8-Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
9-Top cream cheese mixture with another layer of strawberries.
10-Cover and refrigerate for 6-8 hours.
11-When serving, top with remaining whipped topping.
12-Crush remaining graham crackers and sprinkle crumbs over the top.

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