Strawberry Ice Box Cake

Summer is coming to an end, but it doesn't feel like it here. It's supposed to be around 90 degrees everyday this week. This no bake "cake" is a wonderful summer dessert, because it comes together without the use of the oven.

Recipe from The Kitchn

-2 pounds fresh strawberries, washed and patted dry
-1 container low-fat Cool Whip
-4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
-2 ounces dark chocolate, finely chopped

Spread a small spoonful of cool whip on the bottom of a plate. Lay down enough graham crackers to cover the bottom (I was able to do three across). Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three or four times times, until you have four or five layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

Place in the fridge for four to five hours or until the graham crackers have softened.

Melt the chocolate on the stove top or in the microwave and then drizzle over top.

The whipped cream and strawberries soften the graham crackers to create a dessert texture that's reminiscent of an eclair. The chocolate adds a touch of textural difference, as it will harden in the fridge. This ice box cake is light and can be made using any type of berry. 


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