Strawberries and Cream Ice Box Cake

Strawberries and Cream Ice Box Cake - one of the easiest no-bake desserts to enjoy with fresh fruit! Always a hit!
Course Dessert
Cuisine American
Keyword cake
Prep Time 4 hours 20 minutes
Total Time 4 hours 20 minutes
Servings 6 people
Calories 107 kcal
Author Anna


  • 20 graham crackers
  • 2 pkg instant vanilla pudding or pie filling (see note)
  • 3.25 c milk
  • 1 tub of whipped topping (8 oz.)
  • 2 tsp vanilla extract
  • 1.5 c sliced fresh strawberries , washed and hulled (divided)
US Customary - Metric


!to make the filling:

  1. In a large mixing bowl, beat together milk and pudding mix. Mix for 2 minutes or until thickened.
  2. Beat in vanilla extract.
  3. With a rubber spatula, fold in the whipped topping.


  1. Lightly grease a 13" x 9" baking pan.
  2. Arrange a layer of graham crackers on the bottom of the pan, breaking them in half if needed.
  3. Top the graham crackers with half of the filling mixture.
  4. Top the filling with half of the strawberry slices.
  5. Arrange another layer of graham crackers over the strawberry slices.
  6. Top with the remaining filling.
  7. Place the dish in a refrigerator until set, at least 4 hours to overnight.
  8. Before serving, top the cake with remaining slices of strawberries.

Recipe Notes

The total time includes chilling. 

Nutrition Facts
Strawberries and Cream Ice Box Cake
Amount Per Serving
Calories 107 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 74mg3%
Potassium 229mg7%
Carbohydrates 11g4%
Sugar 9g10%
Protein 4g8%
Vitamin A 215IU4%
Vitamin C 21.2mg26%
Calcium 157mg16%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.