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Strawberry and Blueberry Cheesecake Icebox Cake Recipe

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This recipe for Strawberry and Blueberry Cheesecake Icebox Cake, by , is from Nowell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shawndus Byrd Gregory

Category:
Category:

Ingredients:  
Ingredients:  
two 3.4 oz packages cheesecake flavored pudding
4 1/2 cups (1080 ml) milk, divided
two 15.25 oz boxes golden Oreos
1 lb package strawberries, washed and sliced
1 pint blueberries
12 oz Cool Whip (or homemade whipped cream)

Directions:
Directions:
1. Make both cheesecake flavored puddings according to directions on package, using 4 cups of milk. Set aside.

2. Put remaining 1/2 cup milk into a small bowl.

3. Dip Oreos in milk quickly and then place into the bottom of a 9x13 pan, making a single layer.

4. Spread half of the cheesecake pudding on top of the Oreos.

5. Add a single layer of strawberry slices on top of the cheesecake pudding.

6. Spread half of the Cool Whip on top of the strawberries.

7. Dip remaining Oreos in milk quickly and place on top of the Cool Whip, in a single layer.

8. Top Oreos with remaining cheesecake pudding.

9. Add a layer of blueberries, reserving about 1/3 cup for the topping.

10. Top with remaining Cool Whip.

11. Chop the remaining strawberry slices and add those and the remaining blueberries to the top of the cake.

12. Refrigerate for at least 4 hours or overnight.

Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
Great for the 4th of July or Memorial Day!

 

 

 

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