Chocolate Strawberry Crunch Icebox Cake

• servings: 16 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 364 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 446 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 1 g
• Total Sugars: 31 g
• Protein: 5 g