Strawberry Icebox Cake

Ingredients

• 2 packages cream cheese , 16 ounce
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 3 containers frozen whipped topping , 8 ounce
• 1 box graham crackers , 14.4 ounce
• 2 pounds fresh strawberries

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   Spread 1/2 cup cream cheese mixture in bottom of a 13x9-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.

4. 4

   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.