ICEBOX STRAWBERRY Cream Cheese Cake

ICEBOX STRAWBERRY Cream Cheese Cake

Ingredients:

• 2 lbs. Strawberries

• 2 sleeves Graham Crackers

• 1 -8 oz. Package. Cream Cheese, Room Temperature

• 1 -14 oz. Can of sweetened condensed milk

• 2- 3.4 oz. Package. Instant Cheesecake Flavor Pudding

• 3 cu. Milk

• 1-12 oz. Box whipped cream, divided

Instructions:

Wash strawberries, cut off the top and cut into 1/4-inch thick slices, then set aside.Line the bottom of a 3-quart

(13×9) baking dish with graham crackers and set aside. Combine cream cheese and condensed milk in a large

bowl and beat with a mixer until smooth and creamy. Add the pudding mixes and milk, then continue mixing on

low speed for 4 to 5 minutes, or until the mixture begins to thicken. Stir in 2 cups of whipped topping until

smooth. Pour half of the cream cheese mixture over the graham crackers.Place a single layer of strawberry slices

on top of the cream cheese mixture. Top the strawberries with another layer of graham crackers and then top

with the rest of the cream cheese mixture. Top the cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped cream.Crush the remaining

graham crackers and sprinkle with crumbs.

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