Strawberry Icebox Cake
Submitted by Brittany Rudolph (Alabama District) Posted May 6, 2015
- Prep Time: 10 minutes
- 4 hours, 10 minutes
- Serving Size: 16-20
- 3 lbs strawberries, sliced
- 1 14.4 oz box Honey Graham Crackers
- 3 8 oz tubs Cool Whip
Each Cool Whip layer uses one whole tub (besides the first thin layer.) Each strawberry layer uses about 1 lb of sliced strawberries.
Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip (just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.