Strawberry & cream cheese cake ice box
*Ingredients
°2 pounds strawberry
°2 graham cracker
°1 pack (8 oz) cream cheese
°1 can (14 oz) sweet condensed milk
°2 pack (3.4 oz) instant cheesecake flavor pudding
°3 cups milk
°1 (12 oz) carton cold whip
*Preparation
Cleaning strawberries and cut them 1/4 inch thick; Sit aside. You have to do this first because the cream cheese mixture will start to thicken quickly once it's mixed.
Cover the bottom of a 3-quart 13" x 9" baking dish with graham crackers; Sit aside. Mine easily fit 6 whole crackers and then I had to break up the 7th piece to fill in the rest.
Blending cream cheese and sweet condensed milk in bowl and beat with an electric mixer to smooth and creamy. Adding pudding mixtures and milk and continue to mix over low heat for 4 to 5 min Fold in 2 c of cold whisk to smooth.
Pour half of cream cheese mixture on graham crackers. Organize one layer of strawberry tranches on top cream cheese mix. Placing layer of graham crackers on top of strawberries and then covering with remaining cream cheese mixture. Pour cream cheese mix with another layer strawberries. Cover and put in the fridge for 6 to 8 hours.
When you're ready to serve, if the strawberries are removing a little moisture after putting them in the fridge all day, soak them with a clean paper towel before top with graham cracker crumbs and cold whisk, then top with the remaining cold whisk. Crush remaining graham crackers and sprinkle crumbs on a cool whip.
Enjoy !
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