strawberry cheesecake icebox cake

How To Make strawberry cheesecake icebox cake

• Step 1
  In a large bowl, combine cream cheese, pudding mix and 1/2 cup of milk. Beat on low until a thin, batter-like consistency is formed.
• Step 2
  Add another 1/2 cup of milk and powdered sugar to the bowl and beat on low until combined.
• Step 3
  Spoon in 2 cups of non-dairy whipped topping. Beat on low until fully incorporated.
• Step 4
  Spoon a very thin layer of the cheesecake filling onto the bottom of baking dish.
• Step 5
  Top thin layer with graham crackers covering the bottom of the dish completely. Break crackers up as necessary to fit the dish.
• Step 6
  poon in half of cheesecake filling over graham crackers. Then, spoon half of strawberry pie filling on top of that. Repeat.
• Step 7
  Top with one last layer of graham crackers. Cover the last layer of graham crackers with the remaining non-dairy whipped topping.
• Step 8
  Sprinkle crushed graham crackers, fresh strawberries or both over top to garnish. Refrigerate for at least 4 hours before serving.
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