Strawberry Icebox Cake Layers (Print Version)
# Ingredients:
→ Cheesecake Pudding
01 -
8 ounces cream cheese, room temperature
02 -
2 (3.4 ounce) boxes of instant cheesecake pudding
03 -
2 teaspoons vanilla extract
04 -
1 ½ cups half-and-half
05 -
8 ounces Cool Whip
06 -
3 cups strawberries, diced
07 -
60 Lorna Doone cookies
# Instructions:
01 -
Place softened cream cheese into a large bowl and use a hand mixer to beat until smooth.
02 -
Add instant pudding mix and vanilla extract, then mix well. Gradually add half-and-half, mixing until combined.
03 -
Using a spatula, gently fold in Cool Whip until fully incorporated.
04 -
Spread ¼ of the filling on the bottom of an 8x8 dish. Layer with ⅓ of the diced strawberries and 25 Lorna Doone cookies. Spread ½ of the remaining filling on top, followed by ½ of the remaining strawberries.
05 -
Repeat with another layer of cookies, the remaining filling, and the remaining strawberries. Crumble leftover cookies on top for garnish.
06 -
Cover the dish with plastic wrap and refrigerate for at least 6 hours before serving.
# Notes:
01 -
Ensure cream cheese is at room temperature for a smoother filling.
02 -
If cheesecake pudding is unavailable, substitute with a single (6.8 ounce) box of instant vanilla pudding. Avoid cook-and-serve varieties.
03 -
Walmart and Amazon often stock the cheesecake pudding mix.
04 -
For alternative cookie layers, consider using graham crackers or Nilla wafers.