Strawberry Icebox Cake

This strawberry icebox cake—creamy layers of lightened cream cheese, softened graham crackers, and fresh strawberry slices—is easy to put together, and sets as it chills in the fridge.

• 2 (16 ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
• 1 (14.4 ounce) box graham crackers (such as Honey Maid®)
• 2 pounds fresh strawberries, sliced 1/4-inch thick

Directions

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add powdered sugar, lemon zest, lemon juice, and vanilla; beat until combined, about 1 minute. Remove bowl from mixer, and gently fold in whipped topping until fully incorporated.

Spread 1/2 cup cream cheese mixture in bottom of a 13×9-inch baking dish or pan, spreading into an even layer to fully cover bottom. Top with about 8 graham cracker sheets in an even layer, covering cream cheese mixture layer and breaking into smaller pieces to fit, if needed.

Top graham crackers with 3 cups cream cheese mixture, spreading into a smooth even layer. Top with 2 1/2 cups of the strawberry slices, covering as much of cream cheese mixture as possible. Repeat layers once; top with remaining graham crackers, cream cheese mixture, and strawberries. Cover with plastic wrap, and chill in refrigerator until fully set, at least 4 hours or up to 12 hours.