Strawberry And Blueberry Cheesecake Icebox Cake

This Strawberry and Blueberry Cheesecake Icebox Cake has become a new circle of relatives and buddy favourite. It boasts a totally simple list of components and it’s no bake, which are both large selling points in my e-book. And if your enjoy with it is anything like mine, you’ll have people hounding you for the recipe.

I made this for Memorial Day. It turned into the ideal time to make it certainly – it's going to now serve double obligation. A festive, holiday suitable dessert – which doesn’t often manifest in a food blogger’s home in which vacation suitable desserts are made a month or extra earlier – that could still be published for any other upcoming holiday. score!

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)

INSTRUCTIONS:

1. Make both cheesecake flavored puddings according to directions on package, using 4 cups of the 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 9×13 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.

Get The Recipes: https://www.lifeloveandsugar.com/strawberry-and-blueberry-cheesecake-icebox-cake/

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