Strawberry Icebox Cake


Preparation15 minutes
Cook time0 minutes
ServingsServes 8-10


  • 1 3.4oz Box of Instant Vanilla Pudding
  • 1.5 cups of Milk
  • 12oz Container of Cool Whip or 2 cups of Whipped Cream
  • 2 cups of Chopped Strawberries
  • 3 Tbsp of Seedless Strawberry Jam
  • 1 Tbsp of Orange Juice or Water
  • Graham Crackers


    1) In a bowl, whisk the milk with the pudding mix, then set aside to thicken and when ready, fold in the whipped topping.

    2) Mix the jam with the orange juice then microwave long enough to loosen the jam but don't let it get too hot and boil, set aside.

    3) To assemble, lay a single layer of graham crackers in the bottom of an 8x8 baking dish, add 1/3 of the cream mixture, 1/3 of the berries, a drizzle of the jam and follow the same steps to make another layer exactly the same, then one last step of just crackers and cream (reserve the last third of the berries for the top when you go to serve) then wrap and refrigerate a minimum of 6 hours or up to 24 (more than that and it loses texture a bit).

    4) When ready to serve, top with the remaining berries and dive in!

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