Description

This Strawberry Icebox Pie is a no-bake, creamy, and refreshing dessert perfect for warm days. Made with a buttery graham cracker crust, a luscious strawberry filling, and topped with fresh whipped cream, it’s an easy and crowd-pleasing treat that comes together with minimal effort!

Ingredients

Units Scale

For the Crust:

1 1/2 cups graham cracker crumbs (about 12 crackers)
1/4 cup sugar
6 tbsp unsalted butter, melted

For the Strawberry Filling:

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
2 cups fresh strawberries, pureed
1/4 cup lemon juice (about 1 lemon)
1 (8 oz) tub whipped topping (or 1 cup homemade whipped cream)

For the Topping:

1 cup fresh strawberries, sliced
1 cup whipped cream
Graham cracker crumbs for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
- Chill in the refrigerator for 10-15 minutes while preparing the filling.
Make the Strawberry Filling:
- In a large bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, vanilla extract, strawberry puree, and lemon juice, mixing until well combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
Assemble & Chill:
- Pour the strawberry mixture into the chilled graham cracker crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight) until set.

Add Toppings & Serve:
- Before serving, top with whipped cream, fresh strawberries, and extra graham cracker crumbs if desired.
- Slice and enjoy chilled!

Notes

Make it extra creamy: Swap whipped topping for homemade whipped cream for a richer texture.
Gluten-free option: Use gluten-free graham crackers for the crust.

Stronger strawberry flavor: Reduce pureed strawberries on the stove for 5-10 minutes before adding.