In case you aren’t acquainted with an ice field cake, the concept is very simple. You put a layer of graham crackers in a pan. Cover it with whipped cream or pudding. Then you just stack and repeat the layers. The dessert sits within the fridge for some hours earlier than you serve it.
The fridge is wherein the magic happens. The pudding or whipped cream softens the crackers, and it tastes like cake. Like a actual cake! To make matters even better, nowadays we are having a strawberry cheesecake model!
Strawberry Cheesecake Lasagna
- 2 pounds strawberries
- 2 sleeves graham crackers
- 1 8-oz. package cream cheese, at room temperature
- 1 14-oz. can sweetened condensed milk
- 2 small (4-serving) packages instant cheesecake flavored pudding
- 3 cups milk
- 1 12-ounce carton cool whip, divided
- Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
- Line the bottom of a 3-quart 13×9 baking dish with graham crackers; set aside. Mine easily fits 6 whole crackers then I had to break up a 7th one to fill in the rest. Save a few pieces to crumble for garnish later.
- Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric mixer until smooth and creamy.
- Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
- Fold in 2 cups cool whip until smooth.
- Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
- Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
- Cover and refrigerate for 6-8 hours.
- When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
You can use white chocolate or vanilla pudding if you can’t find cheesecake flavor.