it is summer. with summer comes heat. i'm feeling poetic; as you can see. this icebox cake doesn't even require you to turn on your oven. blissful. refreshing. strawberrylicious.
start by lining a 9 x 13 baking dish with graham crackers. then, take them back out because you should actually begin by putting a thin layer of cool whip along the bottom first to hold everything in place.
(NOTE: this furry thumb belongs to my eye and not to me.)
if you have an eye guy or any other available sioux chef, enlist their help to slice up 3 pounds of strawberries. my eye guy sliced ours into thinner slices. i'm glad.
here we go again. put down one layer of graham crackers on top of the thin layer of cool whip.
on top of the graham crackers, put down a thicker layer of cool whip and then a blanket of strawberries. a quilt of strawberries? a sleeping bag of strawberries? strawberry it up!
repeat the layering process of graham crackers, cool whip and strawberries until you make it to the top of your dish and end with strawberries. mine had three layers. now, cover and place in your refrigerator a.k.a. icebox. voila! when you are ready to indulge, your cake will be too.
strawberry icebox cake
what you need
about 2/3 box of graham crackers (only sold by the box though!)
2 tubs of light cool whip
3 pounds of strawberries, sliced
what you do
layer a 9x13 baking dish with a thin spread of cool whip. top this with a solid layer of graham crackers. top with a thicker layer of cool whip and then sliced strawberries. repeat this process two more times, ending with strawberries on top.
cover and keep in the refrigerator until ready to eat. i recommend leaving in the fridge for at least an hour before serving.