Creamy Strawberry Cheesecake Icebox Cake

Ingredients:

• 2 lb. fresh strawberries, washed and sliced
• 2 sleeves graham crackers
• 1 8 oz. package cream cheese, at room temperature
• 1 14 oz. can sweetened condensed milk
• 2 3.4 oz. packages instant cheesecake flavored pudding
• 3 cups milk
• 1 12 oz. carton whipped topping, divided

Instructions:

1. Creamy Base Preparation: In a large mixing bowl, beat the room temperature cream cheese until smooth and free of lumps. Gradually add the sweetened condensed milk and continue beating until well combined.
2. Pudding Mixture: In a separate bowl, whisk together both packages of instant cheesecake flavored pudding and the 3 cups of milk until the mixture thickens. Gently fold in half of the whipped topping to this pudding mixture.
3. Layering: Begin the assembly in a 9×13 inch dish. Start by placing a single layer of graham crackers at the bottom. Spread half of the cream cheese mixture over the graham crackers, followed by half of the pudding mixture. Add a generous layer of sliced strawberries.
4. Repeat: Lay another layer of graham crackers over the strawberries. Spread on the remaining cream cheese mixture followed by the remaining pudding mixture. Top with another generous layer of sliced strawberries.
5. Final Touch: Spread the remaining half of the whipped topping over the strawberries, creating a smooth surface. For an added touch of elegance, you can garnish with a few strawberry slices or even a sprinkle of crushed graham crackers.
6. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This will allow the graham crackers to soften and all the flavors to meld together.
7. Serve and Enjoy: Once chilled, slice into squares and serve. Enjoy the creamy, fruity, and crunchy layers of this delightful summer treat!