Chocolate Strawberry Crunch Icebox Cake

• 분량: 16 servings
• 활동 시간: 20 minutes
• 총 시간: 4 hours 20 minutes

재료

2 cups cold milk

1 (4 ounce) package instant chocolate pudding mix

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container non-dairy whipped topping

½ cup confectioners' sugar, or to taste

1 (12.5 ounce) package chocolate-covered graham cracker squares

1 cup chocolate cookie crumbs

1 pound fresh strawberries, sliced

1 cup milk chocolate-covered toffee bits

방향

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

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

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.

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.

영양 정보

• 칼로리: 364 kcal
• 지방 전체: 18 g
• 포화 지방: 10 g
• 불포화 지방: 0 g
• 콜레스테롤: 31 mg
• 나트륨: 446 mg
• 탄수화물 전체: 48 g
• 식이섬유: 1 g
• 총 당류: 31 g
• 단백질: 5 g