NO BAKE Strawberry Icebox Cake - a quick and easy dessert made with homemade whipped cream. Perfect for summer!
Author: Jamielyn Nye
2packs of graham crackers
1package8-ounce package cream cheese
1/2pintstrawberriescut in half (for top of cake)
1/4cupmelting chocolate wafersoptional
Line a 9×9″ pan with the graham crackers and set aside.
Pour the heavy cream into a large bowl and mix with an electric mixer on medium speed until a stiff peak forms, about 4 to 5 minutes. Then add the cream cheese, sugar and vanilla. Mix just until smooth. Then spread 1/3 of the mixture onto the graham crackers. Then layer 1/3 of the sliced strawberries on top. Repeat with 3 layers. Save the strawberries you’re putting on top, until ready to serve.
Place in the refrigerator for at least one hour, to allow the graham crackers to soften. I like to place in the freezer for 30 minutes before serving, so it firms up a little bit. Then I place the top layer of strawberries on top right before serving.
Slice with a sharp knife and drizzle chocolate on top if desired.