STRAWBERRY CREAM CHEESE ICEBOX CAKE

INGREDIENTS :

2 lb. strawberries

2 sleeves graham crackers

1 -eight oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- three.four oz. pkg. on the spotaneous cheesecake flavored pudding three cu. milk

1- 12 oz. carton whipped topping, divided

DIRECTIONS :

Wash, reduce tops off of strawberries and slice them 1/four inch thick then set aside. Line backside of a three-quart 13×nine baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a massive bowl and beat with a mixer till easy and creamy.

Add pudding mixes and milk then preserve blending on low for four-five mins or till combination begins offevolved to thicken.

Fold in 2 cups whipped topping till easy. Pour 1/2 of of the cream cheese combination over graham crackers.

Arrange a unmarried layer of strawberry slices over cream cheese combination. Top strawberries with any other layer of graham crackers then cowl with final cream cheese combination. Top cream cheese combination with any other layer of strawberries. Cover and refrigerate for 6-eight hours. When serving, pinnacle with final whipped topping. Crush final graham crackers and sprinkle crumbs over the pinnacle