Name: Chocolate Strawberry Crunch Icebox Cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Cold milk - 2 cups; Instant chocolate pudding mix - 1 (4 ounce) package; Cream cheese, softened - 1 (8 ounce) package; Non-dairy whipped topping - 1 (8 ounce) container; Confectioners' sugar, or to taste - ½ cup; Chocolate-covered graham cracker squares - 1 (12.5 ounce) package; Chocolate cookie crumbs - 1 cup; Fresh strawberries, sliced - 1 pound; Milk chocolate-covered toffee bits - 1 cup

Ingredients for - Chocolate Strawberry Crunch Icebox Cake

1. Cold milk 2 cups

2. Instant chocolate pudding mix 1 (4 ounce) package

3. Cream cheese, softened 1 (8 ounce) package

4. Non-dairy whipped topping 1 (8 ounce) container

5. Confectioners' sugar, or to taste ½ cup

6. Chocolate-covered graham cracker squares 1 (12.5 ounce) package

7. Chocolate cookie crumbs 1 cup

8. Fresh strawberries, sliced 1 pound

9. Milk chocolate-covered toffee bits 1 cup

How to cook deliciously - Chocolate Strawberry Crunch Icebox Cake

1 . Stage

Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.

2 . Stage

Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.

3 . Stage

Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.

4 . Stage

Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.