A creamy icebox cake made with cream cheese and whipped topping gets added scrumptiousness from sliced strawberries and a chocolate syrup topping.
What You Need
Original recipe yields 8 servings
2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
2-1/2 cups cold milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
10 whole graham crackers
1 pound strawberries, sliced
1/4 cup chocolate syrup
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Let's Make It
Using an electric mixer, mix both boxes of pudding mix with the milk on medium speed for 5 minutes.
Add cream cheese and mix on high speed for 1 minute.
Add whipped topping and mix on low speed for 1 minute.
On a serving dish, arrange two graham crackers side by side with the longest sides next to each other. Using a piping bag or spatula, spread about 2/3 of a cup of the cheesecake mix over the graham crackers and top with a layer of sliced strawberries. Repeat the layering process until all of the graham crackers are used.
Finish by drizzling the chocolate syrup over the cake and refrigerate for at least two hours before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.