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Strawberry Icebox Cake


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Rate this recipe 4.6/5 (7 Votes)


  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2-1/2 cups cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 3 cups sliced fresh strawberries
  • 22-1/2 graham cracker sheets
  • 2 oz. BAKER'S Semi-Sweet Chocolate


Adapted from


Step 1

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.

BREAK whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.

REFRIGERATE 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.

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