Angel food cake, whether homemade, store-bought, or even from a box, is acceptable here. As a rule, I lean toward store-bought. In my opinion, it’s the most practical and least complicated option.
Assembling this is a snap. Gather the bits of angel food cake and mix them with the cream mixture in a bowl. Coat the cake cubes equally by gently tossing them.
Also, you shouldn’t be concerned that this will assume a fairly awkward look in due time. Carefully combining the cake cubes with the cream mixture is the secret ingredient; the rest will follow. The point is not that this meal looks perfect. Untidy and rustic is my style.
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
What You Need:
2 pounds of strawberries
Two packages of graham crackers
1-8 oz. package of room-temperature cream cheese
sweetened condensed milk, one 14-oz. can
Two 3.4-oz packages of instant pudding with a cheesecake flavor
Three cups of milk
Scoop out 1-12 ounces of whipped topping.
Methods for Baking an Icebox Cake with Strawberry Cream Cheese Filling
Strawberries should be washed, topped, and sliced to a thickness of 1/4 inch before being placed aside. Arrange graham crackers on the base of a 3-quart 13×9 baking dish and put it aside. In a large bowl, whisk together the cream cheese and sweetened condensed milk until combined and creamy.
If the mixture doesn’t begin to thicken after four to five minutes of mixing on low, add the pudding mixes and milk.
After that, gently fold in two cups of whipped topping. Evenly distribute half of the cream cheese mixture among the graham crackers.
Spread the cream cheese mixture evenly and top with a single layer of strawberry slices. Before covering with the remaining cream cheese mixture, put graham crackers on top of the strawberries.
Add another layer of strawberries on top of the cream cheese mixture.
Chill for at least 6-8 hours before serving. Sprinkle the remaining whipped topping over top before serving.
Add crushed graham crackers and mix to combine.
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