3.4ouncepackage white chocolate instant pudding mix
4cupshulled and sliced strawberries
15-17whole graham crackers(~ ½ of one 14.4 ounce box)
In a large bowl using either a hand or stand mixer, beat the whipped topping and instant pudding mix until combined and then set aside.
Let the pudding and whipped topping mixture sit for 5 minutes to fully set.
Once the pudding mixture has set, take out a 8x8 inch square baking pan and spread an even, thin layer of the whipped topping mixture on the bottom of the pan.
Add a layer of sliced strawberries on top of the whipped topping mixture.
Follow the strawberries with a single layer of graham crackers.
Begin the layers again with the layer of whipped topping mixture.
Continue repeating these layers until the cake pan is filled but be sure to finish with a layer of whipped topping and strawberries. (This size pan will require about 3 layers)
Refrigerate for at least 5 hours up to overnight before plating and serving cold.
To Store: This Strawberry Icebox Cake must be stored in the refrigerator in an airtight container so that the whipped cream and strawberries don’t go stale. You can keep it in the fridge for about 2-3 days.
To Freeze: To freeze your cake, wrap it well and place in the freezer for about 4 weeks. Thaw in the refrigerator before serving.
Slice your strawberries thinly and evenly in order to get the best layers in your cake. Leave your prettiest strawberries for the top layer.
You may need to break some of the graham crackers to cover the entire layer properly.
Don’t skip the chilling step! You want to soften the graham crackers with the moisture from the whipped topping mixture. It makes for a soft and moist cake. I find it easiest to make this dessert the night before and it will be perfectly ready to serve the next day!