No-Bake Chocolate Strawberry Crunch Icebox Cake Recipe

Ingredients

• 2 cups cold milk
• 1 (4 ounce) package instant chocolate pudding mix
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container non-dairy whipped topping
• 0.5 cup confectioners' sugar, or to taste
• 1 (12.5 ounce) package chocolate-covered graham cracker squares
• 1 cup chocolate cookie crumbs
• 1 pound fresh strawberries, sliced
• 1 cup milk chocolate-covered toffee bits

Instructions

1. In a bowl, whisk together milk and pudding mix until well combined. Refrigerate until ready to assemble the cake.
2. In a separate bowl, beat cream cheese and whipped topping together until smooth. Add confectioners' sugar and mix until fully incorporated.
3. Line the bottom of a 2-quart baking dish or 9x13-inch pan with a layer of graham crackers. Spread about ⅓ of the cream cheese mixture evenly over the crackers. Sprinkle ¼ cup of cookie crumbs on top. Add another graham cracker layer, followed by ⅓ of the pudding. Arrange a layer of strawberries and sprinkle with ¼ cup of toffee bits. Repeat these layers until the dish is filled.
4. Break the remaining graham crackers into thirds and arrange them along the edge of the dish. Add the remaining strawberries and top with any remaining cookie crumbs or toffee bits. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours before serving to allow the cake to set.

Nutrition

• Calories: 364 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 31 g
• Sodium Content: 446 mg
• Protein Content: 5 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g