Chocolate Strawberry Crunch Icebox Cake
Description
This chocolate strawberry crunch icebox cake recipe makes a no-bake dream cake with strawberries, cream, and cookies, helping to keep your kitchen cool.
Ingredients
•
2 cups cold milk
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1 (4 ounce) package instant chocolate pudding mix
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1 (8 ounce) package cream cheese, softened
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1 (8 ounce) container non-dairy whipped topping
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1/2 cup confectioners' sugar, or to taste
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1 (12 1/2 ounce) package chocolate-covered graham cracker squares
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1 cup chocolate cookie crumbs
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1 pound fresh strawberries, sliced
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1 cup milk chocolate-covered toffee bits
Directions
1
Whisk milk and pudding mix together in a bowl until well combined. Refrigerate until ready to use.
2
Beat cream cheese and whipped topping together in a separate bowl until well combined. Add confectioners' sugar; mix thoroughly.
3
Cover bottom of a 2-quart baking dish or 9x13-inch baking pan with graham cracker layer; spread about ⅓ cream cheese mixture on top. Top with ¼ cup cookie crumbs. Cover with another graham cracker layer and ⅓ pudding; add layer of strawberries and ¼ cup toffee bits. Repeat layers until dish is filled.
4
Break remaining graham crackers into thirds; place along edge of dish. Add remaining strawberries; top with any remaining cookie crumbs or toffee bits. Cover the dish with plastic wrap; refrigerate before serving, at least 4 hours.