Strawberry Refrigerator Cake vs. Strawberry Icebox Cake

 Strawberry Refrigerator Cake

Ingredients

• 1 Duncan Hines Supreme Strawberry Cake Mix
• Ingredients Listed on Back of Cake Box (egg, water, oil)
• 2 (10 oz) boxes of Frozen Strawberries in Syrup
• 1 cup of cold milk
• 1 (3.5 oz ) box of Vanilla Instant Pudding
• 1 (8 oz) container of Cool Whip, thawed
• 1 pint strawberries (with tops removed and strawberries cut in half), thawed
• ⅓ c chopped pecans (totally optional, but you'll be glad you did)

Instructions

1. Make the boxed cake mix according to the directions on the back.
2. Pour the cake batter into a greased 9x13 cake pan and bake according to the box directions.
3. When it is done take it out of the oven and let it cool 100%.
4. Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
5. Add the thawed strawberries with syrup into a food processor or blender.
6. Pulse until it is a slushy consistency.
7. Pour the strawberry puree mixture over the cake and spread it out evenly.Let it soak in.
8. While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.
9. Fold in the thawed Cool Whip.
10. Once the pudding and Cool Whip are well combined, spread it evenly over the top of the cake.
11. Take the fresh strawberry halves and place them on top of the cake frosting.I placed the strawberries in row, do what you like best.
12. Sprinkle on the optional chopped pecans.
13. Now, pop it in the fridge for 4 hours.
14. When you are ready to serve, slice it up and devour.

Notes

The Pillsbury version of the Strawberry cake mix works as well.

FROM Crystal & Co.

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Strawberry Icebox Cake

8 ounces cream cheese, softened

4 cups heavy cream 

3/4 cup confectioners' sugar 

1/2 cup strawberry preserves or jelly

2 teaspoons fresh lemon juice 

1 teaspoon vanilla extract 

About 16 graham crackers (from 2 sleeves) 
2 pounds strawberries, trimmed and sliced 


Directions
Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.

Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight. 

FROM;  Foodnetwork.com