Strawberry Ice Box Cake
An easy and delicious no bake dessert consisting of cookies, pudding, fruit, and whipped cream.
Ingredients
- 3 pints fresh strawberries
- 2/3 cup granulated sugar
- 2 small vanilla instant pudding 3.4 oz size
- 3 cups milk
- 1 pint heavy whipping cream
- 1/2 cup confectioner's sugar
- 1 tsp vanilla extract
- 2 packages Golden Oreos at least 54 cookies
Instructions
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Wash the strawberries, hull them, and cut into quarters, reserve 2-3 for garnish.
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Place the strawberries in a large bowl with the granulated sugar. Mix well. Refrigerate for 3 hours. This process is called maserating. This draws out the liquid in the strawberries and gives us a nice syrup.
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In a medium bowl whisk together the 2 packets of pudding with the milk. Refrigerate until needed.
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After the strawberries have mascerated, make your whipped cream. Place the heavy cream in a bowl of your stand mixer, using the whisk attachment, whisk until soft peaks form. Add in confectioner's sugar and vanilla. Continue whisking until stiff peaks form.
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Assemble the ice box cake in a 9 x 13" cake pan. First place a layer of Golden Oreos, make sure they fit tightly together, mine took 27 cookies. Then spread half the pudding over the cookies. Top the pudding with 1/2 the mascerated strawberries and some of the syrup. Repeat the layers again-cookies, pudding, strawberries then cover with the whipped cream and garnish with reserved strawberries.
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Refrigerate for at least 3 hours before serving.
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Refrigerate leftovers. Cake is good in refrigerator for only 2-3 days because the cookie layer gets too mushy beyond that time frame.
Recipe Notes
Don't let the time frame scare you off. The 6 hours are all times things are being refrigerated. You can easily start this recipe in the morning, assemble it midday, and serve it at night. OR you could mascerate the strawberries the evening before you want to serve the cake, assemble in the morning and serve at lunch.