Strawberry Icebox Cake
Plant-based
Gluten-free
Introducing our Strawberry Ice Box Cake – a luscious, no-bake dessert that's as beautiful as it is delicious. This divine creation is a symphony of flavors and textures, featuring layers of vegan cream cheese, fluffy whipped cream, ripe strawberries, and the classic crunch of graham crackers.
- 16 oz or 15 sheets of gluten free graham crackers
- 1 1/2 cups of non dairy milk
- 7 oz vanilla pudding mix (2 small boxes)
- 8 oz vegan cream cheese softened
- 3 cups non dairy whip cream
- 3 cups fresh strawberries sliced or chopped for layering
- 12-15 sliced fresh strawberries for topping
Prep time:
20 mins
Cook time
Total time:
4 hours
Serves:
16 servings
Instructions
- Wash strawberries and pat dry. Then slice all strawberries keeping 12-15 aside for the topping.
- In a medium bowl mix the vanilla pudding with the softened cream cheese.
- Add in the milk and whisk until smooth.
- Fold in the whip cream into the pudding and cream cheese mixture. Mix until thoroughly combined.
- Grease a 9x13 inch dish and add a thin layer of the pudding mixture on the the bottom.
- Add a single layer of graham crackers. Break cookies if needed to fit.
- Spread a layer of pudding mixture on top of graham crackers to cover using a spatula.
- Spoon and spread 1/3 of the berries on top of the pudding layer.
- Repeat the layers, graham crackers then pudding mixture then berries, repeating two more times.
- Cover the dish with saran wrap and chill in fridge for at least 4 hours.
notes: make sure cream cheese is at room temperature. Ensure cake chills minimum 4 hours before cutting. You can replace half of the strawberries with blueberries.
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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”
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