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Strawberry Cream Icebox Cake
A taste of summer in a no-bake dessert
- 2 cups graham cracker crumbs
- 2/3 cup unsalted butter melted
- 8 oz cream cheese softened
- 3/4 cup confectioner's sugar
- 1 1/2 cups heavy whipping cream
- 6 oz strawberry gelatin dessert 1 large or 2 small packets
- 2 1/2 cups boiling water
- 2 cups strawberries sliced
In a small bowl, mix the graham cracker crumbs and melted butter until they're all coated. Press into the bottom of a 9 x 13-inch pan (3L oblong pan).
Beat cream cheese and confectioner's (icing) sugar in a large bowl; set aside. In a large bowl, beat the heavy cream until you get peaks that stand on their own. Fold the whipped cream into the cream cheese mixture. Spread over the crumbs in the pan.
Mix the gelatin with the boiling water. Refrigerate until it starts to set. Then add the strawberries and spread over the top of the dessert. Chill at least 1 hour, preferably overnight.
UK visitors--I believe a whipping cream mixture is now sold, but you can use 1/2 single cream and 1/2 double cream for the whipped cream. Also 2 packets of your "jelly" may be substituted for our powdered variety.
Serving: 1serving | Calories: 408kcal | Carbohydrates: 34g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 235mg | Potassium: 114mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1009IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg