Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Slow Cooker Honey Garlic Chicken Noodles
"Umami noodles that you can set and forget? It's perfect!"
Ingredients
• 1/3 cup honey
• 1/4 cup lower-sodium soy sauce
• 6 medium garlic cloves, minced
• 2 tablespoons dark soy sauce or soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Sriracha chile sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 2 teaspoons grated fresh ginger
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon kosher salt
• 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons tap water
• 1 tablespoon cornstarch
• 16 ounces fresh lo mein noodles, cooked according to package directions
• 3 large (1/2-ounce each) scallions, thinly sliced, plus more for garnish
• white sesame seeds
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |
Directions
Step 1:
Gather all ingredients.
Step 2:
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.
Step 3:
Spread 1/2 cup cream cheese mixture in bottom of a 13x9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.
Step 4:
Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.
Strawberry Icebox Cake
This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.
Ingredients
• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick
Nutrition Facts (per serving)
| % Daily Value * | |
|---|---|
|
Total Fat 44g Saturated Fat 28g Cholesterol 76mg Sodium 404mg Total Carbohydrate 58g Dietary Fiber 3g Total Sugars 37g Protein 8g Vitamin C 46mg Calcium 115mg Iron 2mg Potassium 289mg |
57% 141% 25% 18% 21% 10% - 16% 51% 9% 10% 6% |