Strawberry Icebox Cake

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An easy no-bake treat, this Strawberry Icebox Cake is made up of layers of graham crackers, mascarpone strawberry cream, sweet orange-scented ricotta cream and a delicious strawberry pie filling.

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strawberries graham crackers mascarpone cheese ricotta cheese heavy cream sugar orange freeze-dried strawberries

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Make the strawberry pie filling on the stove top, and let it cool completely.

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Whip the cream, set that aside.

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Make the strawberry cheesecake filling and the orange ricotta filling, then fold half the whipped cream into each.

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Start to layer the cake: Line the entire bottom with graham crackers, cutting any crackers as needed to fit.

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Spread the freeze-dried strawberry mascarpone filling evenly on top of the graham crackers.

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Spread half of the cooled strawberry pie filling evenly on top of the mascarpone.

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Place another layer of graham crackers on top, then all but 1 cup of the ricotta mascarpone.

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Repeat the process with the remaining half of the strawberry pie filling, ending with a half graham layer on top.

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Cover the dish and let rest in the refrigerator for 8-12 hours. When ready to serve, slice in half and stack.

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Decorate with remaining ricotta cheese filling, and top with fresh strawberries and serve.

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Strawberry Icebox Cake

An easy no-bake treat, this Strawberry Icebox Cake is made up of layers of graham crackers, mascarpone strawberry cream, sweet orange-scented ricotta cream and a delicious strawberry pie filling.

strawberries graham crackers mascarpone cheese ricotta cheese heavy cream sugar orange freeze-dried strawberries

KEY INGREDIENTS

Make the strawberry pie filling on the stove top, and let it cool completely.

PREPARE THE FILLING

Whip the cream, set that aside.

PREPARE THE FILLING

Make the strawberry cheesecake filling and the orange ricotta filling, then fold half the whipped cream into each.

PREPARE THE FILLING

Start to layer the cake: Line the entire bottom with graham crackers, cutting any crackers as needed to fit.

ASSEMBLE THE CAKE

Spread the freeze-dried strawberry mascarpone filling evenly on top of the graham crackers.

ASSEMBLE THE CAKE

Spread half of the cooled strawberry pie filling evenly on top of the mascarpone.

ASSEMBLE THE CAKE

Place another layer of graham crackers on top, then all but 1 cup of the ricotta mascarpone.

ASSEMBLE THE CAKE

Repeat the process with the remaining half of the strawberry pie filling, ending with a half graham layer on top.

ASSEMBLE THE CAKE

Cover the dish and let rest in the refrigerator for 8-12 hours. When ready to serve, slice in half and stack.

CHILL THE CAKE

Decorate with remaining ricotta cheese filling, and top with fresh strawberries and serve.

DECORATE AND SERVE

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