Strawberry Cream Cheese Icebox Cake Prom
- Strawberries: 2 lbs (washed, tops cut off, sliced 1/4 inch thick)
- Graham Crackers: 2 sleeves (plus extra for topping)
- Cream Cheese: 8 oz (room temperature)
- Sweetened Condensed Milk: 14 oz
- Instant Cheesecake Pudding Mix: 6.8 oz (two 3.4 oz packages)
- Milk: 3 cups
- Whipped Topping: 12 oz (divided)
Steps:
- Prepare Strawberries: Slice strawberries, set aside.
- Layer Base: Line a 13×9 baking dish with graham crackers.
- Mix Cream Cheese Filling: Blend cream cheese and sweetened condensed milk until smooth. Add pudding mix and milk; blend on low until thickened (4-5 mins). Fold in 2 cups whipped topping.
- Layer Dessert: Pour half of the cream cheese mixture over graham crackers. Add a layer of strawberries. Top with another graham cracker layer, then the rest of the cream cheese mixture, and another strawberry layer.
- Refrigerate: Cover and chill for 6-8 hours.
- Serve: Top with remaining whipped topping and sprinkle crushed graham crackers over the top.
This prom distills ingredient quantities and instructions for easy use in variations and adjustments!