Strawberry Cream Cheese Icebox Cake
*Ingredients:
°3 pounds strawberries, sliced
°1 14.4 oz box Honey Graham Crackers
°3 tubs 8 oz cold whip
°Homemade creamy cucumber
°6 cups of heavy cream
°1 cup confectioner’s sugar
°4 teaspoons of vanilla extract
*Directions
Each Cool Whip layer uses one full tub (along with the first thin layer).
Each strawberry layer uses about 1 lb. of sliced strawberries.
If you are using homemade whipped cream instead of Cool Whip, you will use 3-3 ½ cups for each layer that requires Cool Whip.
To make whipped cream at home (if desired), whisk heavy cream until stiff peaks form. Whisk the confectioners’ sugar and vanilla until smooth.
Spread a thin layer of the cooled batter in a 9″ x 13″ pan to coat the bottom.
Layer 5 of the graham crackers in the center of the pan, cracking 2 more as needed to fit the top and bottom edges.
Spread a thick layer of cool whip (just use leftover cold whip from step one) over the grahams and layer with hearty strawberry slices.
Place graham cracker on top of strawberries, whisk cold, then strawberries.
Repeat the layers one more time (3 times total) and it should reach the top of the pan.
I used 3 layers of each + the first thin layer of cold whip. You will end up with a layer of strawberry slices.
Refrigerate at least 4 hours or overnight until the graham crackers are completely set. Her feet are chilled.
Enjoy !
