🌱 Vegan Strawberry Icebox Cake

🍓 Ingredients

For the Filling:

• 1 (8 oz) tub vegan whipped topping (like So Delicious CocoWhip or Truwhip Vegan)
• 1 (8 oz) container vegan cream cheese (such as Kite Hill or Tofutti), softened
• 1 box (3.4 oz) instant vegan vanilla pudding mix or cheesecake pudding mix (if available)*
• 1 cup unsweetened plant-based milk (almond, oat, soy, etc.)
• 1 tsp vanilla extract (optional)

For the Layers:

• 1–1½ packages vegan shortbread cookies (try Back to Nature Classic Creme or homemade)
• 2 cups fresh strawberries, hulled and sliced

For Garnish (optional):

• Extra whipped topping
• Crushed shortbread cookies
• Whole strawberries

🧁 Instructions

1. Make the Creamy Filling:
   • In a mixing bowl, beat the vegan cream cheese until smooth.
   • Add the pudding mix and plant-based milk. Beat until well combined and slightly thickened (about 2–3 minutes).
   • Fold in the whipped topping until smooth and fluffy.
   • Add vanilla extract if using.
2. Layer the Cake:
   • In a 9×9″ or similar square dish, spread a thin layer of the filling on the bottom.
   • Add a single layer of shortbread cookies on top.
   • Spread a thick layer of the filling over the cookies.
   • Add a layer of sliced strawberries.
   • Repeat layers (cookies, filling, strawberries) until you reach the top of the dish, ending with filling and strawberries.
3. Chill:
   • Cover the dish and refrigerate for at least 4 hours, preferably overnight. This allows the cookies to soften into a cake-like texture.
4. Serve:
   • Top with more whipped topping, crushed cookies, and whole strawberries if desired.
   • Slice and serve cold.