Monday, April 16, 2012

Strawberry icebox cake

Another amazingly simple Easter contribution.  Again, with less than 5 ingredients....I was on a roll!  I had never made, let alone heard of, and icebox cake before. Basically the gist is, you don't have to bake them, they just need refridgerated to meld all flavors together.  Can't really beat that, can you?!

2 lbs fresh strawberries, washed and sliced
1 container cool whip (I used the light kind)
4 sleeves graham crackers
chocolate syrup

Spread a spoonful of whipped cream on the bottom of a 9x13 baking pan, or a similar sized dish. I went with the disposable so I wouldn't have to worry about taking stuff home with me if I didn't want to be stuck with leftovers.

Lay down 6 graham crackers and lightly cover the top of them with more whipped cream, and then a single layer of strawberries. Drizzle some chocolate on that, and then another layer of whipped cream. Repeat as many times as your ingredients or pan size allow....ending with whipped cream and chocolate drizzle as well as a few strawberries for decoration.  This is also so people know what they're getting into, the fat kid in me likes to know whats in a cake before I cut into them :)

Refrigerate at least 4 hours, so graham crackers soften into a cake like texture...I did mine overnight just to be safe.  I think it got better throughout the day (please ignore it if you noticed that this statement means I ate the stuff multiple times that day....k, thanks!) so the longer you let the flavors meld, the better.

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1 comment:

  1. Yum, this reminds me of when I was young. In New Orleans ice cream cakes are often served because it's so hot.