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Strawberry Icebox Cake

  • Prep 25 min
  • Total 6 hr 25 min
  • Ingredients 3
  • Servings 8

This icebox cake calls for just three ingredients, making it an easy treat for any party! Sweet strawberry jam folded into whipped topping makes this an easy excuse for a dessert. MORE+ LESS-

Fabiola Donnelly
September 20, 2016


roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
cup strawberry jam or preserves
container (16 oz) frozen whipped topping, thawed


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  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • 2
    Cut 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies into 1/2-inch-thick slices; place on cookie sheets. Bake 14 minutes. Immediately remove from cookie sheets to cooling racks; cool.
  • 3
    While cookies bake and cool, line 9x5-inch loaf pan completely with plastic wrap overhanging sides with enough to wrap cake. Add 1/2 cup strawberry jam or preserves to 1 container (16 oz) thawed frozen whipped topping; using large rubber spatula, fold to combine well.
  • 4
    Place one-fourth of whipped topping mixture in bottom of loaf pan; top with 2 cookies. Repeat to make 4 layers, using 2 cookies per layer. Wrap plastic wrap over top. Freeze at least 6 hours. Store remaining cookies in airtight container.
  • 5
    To serve, place plate upside down over loaf pan; turn plate and pan over. Remove pan and plastic wrap. With serrated knife, cut frozen cake into slices; place slices on individual plates. Crumble 6 of the remaining cookies; garnish each serving with crumbled cookies.

Expert Tips

Serve with sliced fresh strawberries for an extra-special touch.

Add sliced fresh strawberries to the cookie layer for a fresh bite!

Nutrition Information

No nutrition information available for this recipe

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