Chocolate Strawberry Crunch Icebox Cake

This chocolate strawberry crunch icebox cake recipe makes a no-bake dream cake with strawberries, cream, and cookies, helping to keep your kitchen cool.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 364 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup chocolate cookie crumbs
• 2 cups cold milk
• 1 (4 ounce) package instant chocolate pudding mix
• 1 (8 ounce) container non-dairy whipped topping
• 1 (12.5 ounce) package chocolate-covered graham cracker squares
• 1 pound fresh strawberries, sliced
• 1 cup milk chocolate-covered toffee bits
• 0.5 cup confectioners' sugar, or to taste

Recipe Instructions

Step 1

Whisk milk and pudding mix together in a bowl until well combined. Refrigerate until ready to use.

Step 2

Beat cream cheese and whipped topping together in a separate bowl until well combined. Add confectioners' sugar; mix thoroughly.

Step 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.

Step 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.