STRAWBERRY CREAM CHEESE ICEBOX CAKE!

Follow me on Facebook and Instagram too!

INGREDIENTS:

• 2 pounds strawberries.
• 2 sleeves graham crackers.
• 1 (8 ounce) package cream cheese, at room temperature.
• 1 (14 ounce) can sweetened condensed milk.
• 2 (3.4 ounce) [4 serving] packages instant cheesecake flavored pudding.
• 3 cups milk.
• 1 (12 ounce) carton cool whip, divided.

INSTRUCTIONS:

-Clean and slice strawberries [about 1/4 inch thick]; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
-Line the bottom of a 3 quart 13 x 9 baking dish with graham crackers; set aside.Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.
-Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy.
-Add pudding mixes and milk and continue mixing on low for 4 – 5minutes or until mixture starts to thicken.
-Fold in 2 cup(s) cool whip until smooth.
-Pour half of cream cheese mixture over graham crackers.
-Arrange a single layer of strawberry slices over cream cheese mixture.
-Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
-Top cream cheese mixture with another layer of strawberries.
-Cover and refrigerate for 6 to 8hours.
-When ready to serve*, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.ENJOY!♥♥

Follow me on Pinterest !