STRAWBERRY ICEBOX CAKE

A delicious dessert to bring to any Summer BBQ that everyone will love! The graham crackers get soft and cake-like and are stuffed between layers of sweetened whipped cream and juicy strawberries. Perfection!

Ingredients:

Instructions:

*Each Cool Whip layer uses one whole tub (besides 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 1/2 cups per layer that calls for Cool Whip.

To make homemade whipped cream (if desired), beat heavy cream to stiff peaks. Beat in confectioner's sugar and vanilla until smooth.

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.