1 box white cake mix, and ingredients it calls for
1 cup boiling water
1 (3 oz) packet Strawberry Jello
1 cup cold water
TOPPING
8 oz. Cool Whip, thawed (or whipped topping)
¼ cup powdered sugar
¼ teaspoon almond extract
Sliced Strawberries
Instructions
Bake cake according to box directions in a 9×13 pan.
When cake is done, let cool for about 15 minutes.
While cake is cooling, boil water in a medium sauce pan over medium heat on stove top.
Add jello packet to boiling water and stir until jello is completely dissolved then stir in cold water.
Using a fork, poke holes into cake. Pour jello evenly over the top of cake.
Cover cake and place in fridge for 3 hours.
Combine Cool Whip, powdered sugar and almond extract in a medium bowl and stir to combine. Spread evenly over the top of cake. Arrange sliced strawberries over the whipped topping as desired.
Store covered in fridge for at least on hour and until ready to serve.
Where is the cream cheese listed ?��
ReplyDeleteThat is instructions for a Jell-O cake not the cream cheese cake as it shows!!
ReplyDeleteYep, looks yummy but dirctions and ingredients arent matches
ReplyDeleteCream cheese???
ReplyDeleteThis is not like the picture! This recipe is!
ReplyDeleteStrawberry Cream Cheese Icebox Cake
2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 3.4-oz. (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 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.
Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and 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.
*my strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a clean paper towel before topping with cool whip and graham cracker crumbs.
Read more at http://m.southyourmouth.com/tqnlqgq/articles/67041/Strawberry-Cream-Cheese-Icebox-Cake#EFa18eZKsGl8K7It.99
Thank you for your help! :)
DeleteThank you :)
DeleteThank you, looks delicious!!
ReplyDeleteSure wish I had looked in the comments before deciding to make this cake!! Please correct it. But let me copy the CORRECT RECIPE FIRST.
ReplyDelete