Description
This Strawberry Rhubarb Icebox Cake is a cool and creamy no-bake dessert that layers a buttery cookie crust, sweet-tart strawberry rhubarb compote, and luscious cream filling. Perfect for spring and summer, it’s make-ahead friendly, freezer-ready, and crowd-approved!
Ingredients
Scale
- For the Crust:
- 2 cups crushed vanilla wafer cookies (or shortbread cookies)
- 1/2 cup unsalted butter (melted)
- For the Strawberry Rhubarb Filling:
- 1 1/2 cups chopped rhubarb (fresh or frozen)
- 1 1/2 cups chopped strawberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- For the Cream Layer:
- 1 package (8 oz cream cheese, softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz instant vanilla pudding mix)
- 1 1/2 cups cold milk
- 2 cups whipped topping (or homemade whipped cream)
Instructions
- Prepare the crust: Combine crushed cookies and melted butter. Press into the bottom of a 9×9 inch pan. Chill in fridge to set.
- Make the fruit filling: In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Simmer until fruit softens (about 8–10 mins). Stir in cornstarch mixed with water. Cook until thickened. Let cool.
- Mix the cream layer: Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, prepare pudding mix with milk. Fold pudding into cream cheese mixture, then gently fold in whipped topping.
- Assemble the cake: Spread half the cream mixture over the crust. Add the fruit filling, then top with remaining cream. Smooth the top.
- Chill: Refrigerate for at least 4 hours or overnight before serving. Garnish with extra cookie crumbs if desired.
Notes
You can use graham crackers or Biscoff cookies as alternatives for the crust.
Frozen fruit is fine — just thaw and drain well before using.
The dessert can be made a day in advance and actually tastes better the next day.
For a gluten-free version, simply use gluten-free cookies for the crust.