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Delicious Strawberry Crunch Icebox Cake with fresh strawberries and crunchy topping

Strawberry Crunch Icebox Cake

A fun and nostalgic no-bake dessert featuring soft creamy layers, a crunchy strawberry topping, and easy to prepare for any occasion.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the creamy layer
  • 8 oz cream cheese, softened Leave on the counter for about 30 minutes to soften.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping or homemade whipped cream Do not overmix.
For the strawberry swirl
  • 1 cup strawberry jam or strawberry puree Should be spreadable; microwave if too thick.
For the crunchy topping
  • 1 cup freeze dried strawberries Essential for crunch.
  • 1 cup golden sandwich cookies or vanilla wafers Crushed into crumbs.
  • 2 tbsp butter, melted Just a little for binding crumbs.
Base layer
  • 1 pkg graham crackers or vanilla cookies For layering.

Method
 

Preparation
  1. In a bowl, mix softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping gently.
  2. Stir strawberry jam until smooth. If thick, microwave it briefly and cool until spreadable.
  3. Crush freeze dried strawberries and cookies into crumbs. Mix in melted butter until they clump slightly.
Layering
  1. In a dish, add a single layer of crackers or cookies. Spread some cream mixture over and add a spoonful of jam, lightly swirling it.
  2. Sprinkle a handful of crunch topping over.
  3. Repeat layers until the top of the dish is reached, finishing with a generous layer of crunch topping.
Chilling
  1. Cover and refrigerate for at least 6 hours, preferably overnight.

Notes

This dessert is easy to customize with chocolate drizzle, berry mixes, or lemon zest. Store in the fridge for up to 3 days or freeze for a different texture.