Strawberry Icebox Cake {no Bake} Recipe
There’s something magical about no-bake desserts, especially when summer rolls around. They require zero oven time, minimal effort, and somehow taste even better after sitting in the fridge overnight. This strawberry icebox cake is one of those dreamy, effortless treats that always impress. Layers of graham crackers, creamy cheesecake pudding, and juicy strawberries come together to create a dessert that’s part cake, part pudding, and completely delicious.
I first made this for a last-minute barbecue when I had barely an hour to throw something together. I needed a dessert that looked impressive but required no baking (because turning on the oven in the summer is not an option). A quick scan of my pantry revealed graham crackers, pudding mix, and a tub of Cool Whip—three ingredients that practically beg to become an icebox cake. After one bite, I knew this was going to be a staple in my dessert rotation.
The sweet history behind icebox cakes
Icebox cakes date back to the early 1900s when refrigerators (or “iceboxes”) became common in homes. The concept was simple: layer cookies or crackers with a creamy filling and let the fridge do the rest. Over time, the crackers soften, absorbing the flavors of the filling, creating a texture somewhere between cake and mousse. Originally popularized with chocolate wafers and whipped cream, variations have evolved to include fruit, pudding, and even different types of cookies.
This strawberry version is a fresh, fruity twist on the classic. The combination of cheesecake-flavored pudding and juicy strawberries gives it a flavor reminiscent of a strawberry shortcake but with way less effort.
🛒 Let’s talk ingredients
Instant cheesecake pudding mix
This is what gives the dessert its rich, cheesecake-like flavor without the need for actual cream cheese. If you can’t find cheesecake pudding, vanilla pudding works just as well, though the flavor will be slightly less tangy. Pro tip: Make sure to use instant pudding, not the cook-and-serve kind, or your mixture won’t set properly.
Whole milk
Cold whole milk is essential for getting the pudding mix to the perfect creamy consistency. If you’re out of whole milk, you can use 2% milk, but avoid skim milk since it won’t provide the same richness.
Cool Whip
This adds a light, airy texture to the pudding, making the filling smooth and fluffy. If you prefer homemade whipped cream, you can substitute an equal amount of freshly whipped heavy cream (just make sure it’s whipped to stiff peaks).
Graham crackers
These serve as the “cake” layers, softening as they absorb the filling. Honey graham crackers work best, but cinnamon or even chocolate graham crackers would add an interesting twist.
Fresh strawberries
Sweet, juicy strawberries are the star of this dessert. Be sure to wash, dry, and dice them before layering. If strawberries aren’t in season, you can use frozen ones—just thaw and drain them well to avoid excess moisture.

Essential kitchen tools (nothing fancy required)
- Mixing bowl – For whisking together the pudding and milk
- Whisk – A simple hand whisk is all you need, but a hand mixer can make the process quicker
- Spatula – For folding in the Cool Whip and spreading the layers evenly
- 9×13-inch pan – The perfect size for layering everything neatly
- Plastic wrap – To cover the dessert while it chills
Step-by-step: How to make strawberry icebox cake
Step 1: Make the pudding mixture
In a large mixing bowl, whisk together the instant cheesecake pudding mix and cold milk until smooth and slightly thickened. This should only take a couple of minutes. Once thickened, gently fold in the Cool Whip until fully combined. This will make the filling light and fluffy.
Step 2: Assemble the first layer
In your 9×13-inch pan, arrange a layer of graham crackers to completely cover the bottom. You might need to break some crackers to fit snugly—it’s okay if they’re not perfect.
Step 3: Add the filling and strawberries
Spread a third of the pudding mixture over the graham crackers, smoothing it out with a spatula. Sprinkle a generous handful of diced strawberries on top.
Step 4: Repeat the layers
Add another layer of graham crackers, followed by more pudding mixture, then more strawberries. Repeat this process one more time until you’ve used up all the ingredients, finishing with a final layer of pudding and strawberries on top.
Step 5: Chill and let the magic happen
Cover the pan with plastic wrap and refrigerate for at least 6-8 hours (or overnight). This step is crucial because it allows the graham crackers to soften and meld with the filling, creating that perfect cake-like texture.

Fun variations to try
- Chocolate lovers’ version – Use chocolate graham crackers and mix a little cocoa powder into the pudding for a chocolate-strawberry twist.
- Berry medley – Add blueberries and raspberries for a mixed berry version.
- Lemon twist – Swap out the cheesecake pudding for lemon pudding for a bright, citrusy flavor.
- Frozen dessert – Instead of chilling in the fridge, freeze the cake for a few hours. Let it thaw slightly before slicing for an ice-cream cake texture.
How to serve and make it look fancy
For an extra touch of elegance, garnish the top with whole strawberries, a drizzle of melted chocolate, or a dusting of crushed graham crackers. Serve chilled, and for a fun twist, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
What to drink with it?
This dessert pairs beautifully with a glass of cold milk or iced coffee for a refreshing contrast. If you’re serving it at a gathering, a glass of sparkling rosé or a strawberry mojito would be a fun adult pairing.
Storing leftovers (if there are any)
Cover any remaining cake tightly with plastic wrap and store in the fridge for up to 3 days. If you want to keep it longer, freeze it! Just wrap it well in plastic and foil, then freeze for up to a month. Let it sit at room temperature for 30-40 minutes before serving.
Adjusting for different serving sizes
To make a smaller version, simply halve all the ingredients and assemble the cake in an 8×8-inch dish. For a larger crowd, double the recipe and use a deeper dish or make two separate cakes. Just remember, the chilling time remains the same!
Troubleshooting tips
- Cake too runny? Make sure you’re using instant pudding, and don’t skimp on the chilling time.
- Too sweet? Use unsweetened whipped cream instead of Cool Whip to balance the sweetness.
- Crackers too crunchy? Give it more time to chill—the crackers soften the longer they sit.
Give it a try!
If you’re looking for a no-bake dessert that’s simple to make but tastes like a million bucks, this strawberry icebox cake is the one. Whether you’re making it for a summer cookout or just a weeknight treat, it’s guaranteed to be a hit. Let me know how it turns out, and feel free to experiment with your own variations!

Frequently asked questions
1. Can I use homemade whipped cream instead of Cool Whip?
Yes! Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
2. How long does this need to chill?
At least 6-8 hours, but overnight is best for the perfect texture.
3. Can I use frozen strawberries?
Yes, but make sure to thaw and drain them first to avoid excess moisture.
4. Will it be too sweet with vanilla pudding?
Not at all! It will taste slightly different, but still delicious.
5. Can I make this ahead of time?
Absolutely! This actually tastes better the next day, so it’s perfect for prepping in advance.

Strawberry Icebox Cake {no Bake} Recipe
This no-bake strawberry icebox cake is layered with graham crackers, cheesecake pudding, and fresh strawberries for the perfect summer dessert.
- Total Time: 6 hours 15 minutes
- Yield: 12 1x
Ingredients
- 3 boxes Instant cheesecake pudding Dry powder, 3.4 oz each, Can also be replaced with vanilla pudding, Full fat
- 4 cups Whole milk Cold
- 2 cups Cool whip Full fat
- 1 box Graham crackers 14.4 oz. box
- 3–4 cups Strawberries Fresh, Washed, Diced, Patted dry
Instructions
Step 1: Make the pudding mixture
In a large mixing bowl, whisk together the instant cheesecake pudding mix and cold milk until smooth and slightly thickened. This should only take a couple of minutes. Once thickened, gently fold in the Cool Whip until fully combined. This will make the filling light and fluffy.
Step 2: Assemble the first layer
In your 9×13-inch pan, arrange a layer of graham crackers to completely cover the bottom. You might need to break some crackers to fit snugly—it’s okay if they’re not perfect.
Step 3: Add the filling and strawberries
Spread a third of the pudding mixture over the graham crackers, smoothing it out with a spatula. Sprinkle a generous handful of diced strawberries on top.
Step 4: Repeat the layers
Add another layer of graham crackers, followed by more pudding mixture, then more strawberries. Repeat this process one more time until you’ve used up all the ingredients, finishing with a final layer of pudding and strawberries on top.
Step 5: Chill and let the magic happen
Cover the pan with plastic wrap and refrigerate for at least 6-8 hours (or overnight). This step is crucial because it allows the graham crackers to soften and meld with the filling, creating that perfect cake-like texture.
Notes
How to serve and make it look fancy
For an extra touch of elegance, garnish the top with whole strawberries, a drizzle of melted chocolate, or a dusting of crushed graham crackers. Serve chilled, and for a fun twist, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dessert